| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- Unsalted butter, for the casserole dish
- 1 tablespoon olive oil
- 1/2 cup finely chopped onions
- 2 cups sliced mushrooms
- 4 bone-in, skin-on chicken breasts or thighs (or a combination)
- Kosher salt and freshly ground black pepper
- 1 1/2 cups rice
- 1 cup white wine
- One 10.5-ounce can cream of mushroom soup
Instructions
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 761 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 44 g |
| Cholesterol | 124 mg |
| Sodium | 1037 mg |
Reviews
The chicken was very tender. I used chicken thighs. The rice was good, but some of the rice was hard so I put the dish back in the oven for another 10 minutes. That worked! Chicken still tender. All in all, if you like mushrooms and chicken, you’ll love this.
This is so good and easy to make. I actually made it on my stove top in a big green organic fry pan. Did not change anything other than placing the chicken on top of the rice mixture in the skillet, then covered and cooked for 25 minutes. Will definitely make it again.
Yummy
Love this recipe!! So good, I made it on the weekend and again on Monday!! I made it on the top of the stove, since the outside temp. is about 90F.. I like that I can ‘watch it’ and stir it occasionally so the rice doesn’t stick.
Absolutely delicious! I used brown rice so it took a little longer to cook, but it was worth the wait.
Great recipe! I used thin chicken filets then floured, egg washed and then use panko and flash fried them in a cast iron pan and then completed the recipe as noted. The family wants it again this weekend they loved it so much!
I added garlic and used chicken stock in place of the water. I also added a few shakes of parmesan cheese. The chicken was a bit dry, so I think next time, I will add a touch of stock while sautéing the chicken. The flavor was good.
Added garlic and used chicken stock. Season the onion and mushrooms as you saute.
We like it as a comfort food style of eating . A little mushroom soy tops off the dish.
We like it as a comfort food style of eating . A little mushroom soy tops off the dish.
Very delicious! And this is a recipe that is very easy to alter, depending on the season or event!
I used brown rice so the cooking time was longer. Other than that it was a great meal.