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This dish is a relatively versatile and easy to make stunner that will knock your flavor socks off. The creamy herbed rice creates a kind of French risotto vibe that melds perfectly with the flavorful and juicy chicken. It is at once comforting, interesting, and a nice change for those who usually don’t do French because of sauces that are too rich or recipes that are too involved. Fresh herbs make all the difference!
1. Preheat oven to 375°F. Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). While you wait, season the chicken pieces all over with salt and pepper and herbs de Provence seasoning.
2. Working in batches, brown the chicken pieces on both sides, about 1-2 minutes per batch. Add a little more olive oil if needed after every batch if needed. If the chicken is cooking correctly, this will not be necessary. Please note that the chicken does not have to be cooked through, only browned on both sides. Remove chicken pieces from the pan and set aside in a bowl with paper towels.
3. In the same sauté pan lower the heat to medium. Add the onions and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
4. Raise heat in the pan to medium high and add the sliced mushrooms. Dry sauté them with no additional butter or oil, allowing the mushrooms to brown lightly and release some of their moisture. Then add the mushrooms to the casserole dish.
5. Add the dry white wine to the pan and stir to deglaze the pan, scraping off the browned bits from the bottom of the pan. Since I use a nonstick pan there are never any bits. Let the wine reduce to about 1 tablespoon then add the chicken stock, and remove pan from heat.
6. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream and mix until well blended and smooth looking.
7. Add the raw rice to the casserole dish. Then pour the cream mixture over the rice. Add all of the fresh herbs and the paprika. Stir the rice, onion, mushroom, herb mixture so that everything is evenly distributed in the casserole dish.
8. Place the chicken pieces on top of the rice mixture in a single layer if you can. Don’t panic they will be crowded. Bake in a 375°F oven for 45 minutes uncovered. If the casserole is still too liquidy, let it cook a few minutes more until the excess liquid has evaporated away. This dish usually takes about 50 minutes in my oven. The chicken should be a safe 165 F by then.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!