Moolicious Meals For 1

Chicken and Rice Casserole For One

Name: Chicken and Rice Casserole For One
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 serving
Cuisine: Chicken
Ingredients: 1 (4-ounce) boneless skinless chicken thigh (or chicken breast cut into 1-inch pieces); ¾ teaspoon kosher salt (-divided); ⅛ teaspoon coarsely ground black pepper; 1 tablespoon olive oil (-divided); ½ cup chopped onions; 1 clove garlic (-minced); ¼ cup sliced mushrooms; ⅓ cup low sodium chicken broth; 2 tablespoons sour cream; 3 tablespoons heavy cream; ¼ cup long-grain white rice; ¼ teaspoon Italian seasoning

Casserole

Chicken

1 serving

servings

10 minutes

active time

1 hour

total time

Start Cooking

Ingredients

1 (4-ounce) boneless skinless chicken thigh (or chicken breast cut into 1-inch pieces)

¾ teaspoon kosher salt (-divided)

⅛ teaspoon coarsely ground black pepper

1 tablespoon olive oil (-divided)

½ cup chopped onions

1 clove garlic (-minced)

¼ cup sliced mushrooms

⅓ cup low sodium chicken broth

2 tablespoons sour cream

3 tablespoons heavy cream

¼ cup long-grain white rice

¼ teaspoon Italian seasoning

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Heat ½ tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.

Season the chicken pieces with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Place the chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and transfer them to a bowl or a plate. Note: The chicken does not have to be cooked through, only browned.

Add ½ tablespoon of olive oil to the pan and lower the heat to medium. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for 30 seconds more.

Raise the heat to medium high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.Note: We don't add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture.

Pour the chicken broth into the pan and stir. Remove the pan from the heat and stir in the the sour cream, heavy cream, remaining salt, and Italian seasoning. Set the pan aside.

Pour the rice into a 5x5-inch baking dish.

Pour the cream mixture over the rice and stir gently. Place the chicken pieces in a single layer on top.

Cover the casserole tightly with aluminum foil. Bake for 40 minutes and then remove the foil. Note: If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated.

Serve hot.

Nutrition

Serving Size

Calories

681 kcal

Total Fat

36 g

Saturated Fat

15 g

Unsaturated Fat

18 g

Trans Fat

Cholesterol

75 mg

Sodium

955 mg

Total Carbohydrate

45 g

Dietary Fiber

2 g

Total Sugars

5 g

Protein

8 g