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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Friday, December 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken breast (with skin and bones) split in half.
Kosher salt and freshly ground pepper to taste
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 teaspoon minced garlic
1/4 lb fresh mushrooms, left whole if very small, otherwise sliced or quartered depending on size
1 bay leaf
1/4 cup dry white wine
1/4 cup long-grain white rice
1/2 cup chicken broth

Directions:
Directions:
1. Sprinkle the chicken pieces with salt and pepper
2. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about five minutes and turn.
3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.
4. Add the wine and cook until it is almost evaporated. Add the rice and broth, taking care that the rice doesn't not rest on top of the chicken pieces.
5. Cover closely and cook about 20 minutes or until the rice is tender.
Serve with a green vegetable and/or salad.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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