Open Salon Archive: Open Salon, Dec 2008, Recipe, Chicken & Rice

DECEMBER 30, 2008 12:05AM

Winter Day Chicken and Rice Casserole

Rate: 5

warm, from the oven

This is by far, one of the easiest, less expensive ways to warm up your kitchen and your stomach on a cold winter day. We've used this recipe and its variations for over 30 years and it still is a wintertime favorite. Even Lulu & Phoebe enjoy it without onions (hear that Rachel Ray?!)
It costs next to nothing and feeds the entire neighborhood. Great for a New Year's dish if you are feeding a crowd because once it is put together and set in the oven, you don't have to do anything except take it out, stir and serve.

Lulu & Phoebe's Winter Day Chicken & Rice with Mushrooms

Feeds 8 hearty appetites with leftovers. Set oven at 350 degrees. Gather the ingredients.

8 –10 boneless skinless chicken thighs
2 cups of Uncle Ben's Original Rice
2 cups of chicken broth
1 can (18 oz.) Progresso Mushroom Soup
1-2 half pound packages of fresh mushrooms cut in quarters
½ large onion chopped finely
1 tspn of poultry seasoning
½ cup of white wine
2-3 tablespoons olive oil
Salt & pepper to taste
8 oz. container of crème fraiche

Notes: you can use any type of chicken you want, including bone-in. The skin can get slimy so we usually just remove it before cooking. Make sure the chicken is cut into small serving pieces. Any long grain rice will do. Any mushroom soup (15 oz. can) will do, but make sure it is not condensed. The white wine is optional but it does add flavor. The crème fraiche is optional but it also adds a wonderful finish. You can use sour cream or regular cream if you want. Or none at all.
Directions
Spray a large covered casserole dish or pot with Pam. To the pot, add the rice, the seasonings, the broth, the mushroom soup and stir. In a sauté pan, add the oil, and when hot add the onion and cook over medium heat until soft. Add the quartered mushrooms and cook until they begin to soften. Add the white wine to the hot pan and let it evaporate while stirring the mixture. Add all of that to the casserole dish. Stir. Place the chicken on top and cover tightly. Place in the 350 degree oven and bake for about 50 minutes or until the rice is completely cooked and the chicken is done. Remove from the oven.
If you are using boneless chicken, leave it in the pan. If you are using bone-in chicken remove to a platter or serving dish. Warm the crème fraiche, cream or sour cream in the microwave for 25 seconds. Add to the casserole and stir it in until all the rice is coated. You can then spoon the rice into the middle of the platter, or put the chicken back in the casserole pot and serve from there. Add salt and pepper to taste.
Notes: Try not to overcook the dish because the rice will burn and stick to the casserole even though you sprayed it. If you take it out a little bit early and keep it covered, the rice continues to cook and will finish absorbing the liquid. This is a dish you can eat with a spoon if the chicken you used is boneless.
Enjoy!