Chicken and Rice Casserole

This is an easy weeknight dinner, which I originally got from Martha Stewart. I've changed it a little over time but will provide you with the substitutions and alternatives you can consider. 

Ready to Serve

I think this dish is perfect to use up leftovers and I often plan my leftovers so I can make this. For example, I like to use leftover rotisserie chicken, previously cooked rice, and the potato chip crumbs from the bottom of the bag as topping for this dish, so I save these just to use in this comforting casserole. You can of course make fresh white rice or buy pre-made rice. These Jasmine 'ready to heat and eat' rice packets work well if you don't have leftover rice on hand.  You can also use canned chicken or any leftover chicken you may have and you can use the amount called for in the recipe or a bit more or less based on what you have. The mushrooms are optional and canned sliced mushrooms can be substituted for fresh. So I think you can see just how flexible this recipe really is.

Cheese Topping

Base Before Toppings

I make this all in one pan on the cooktop and then transfer it to the oven to finish. You can however, make it in a skillet and transfer it to a baking dish if you don't have an dish that works on both your cooktop and your oven. I use my Staub cast iron Braiser most times when I need a cooktop to oven dish, as shown in the photos. As always, I find it best to cut and pre-measure your ingredients before you begin the cooking process. 

Ingredients

Ingredients Prepped

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms 
   substitute 2, 4 ounce cans sliced mushrooms
2 shallots or 1 small onion, minced
Salt and pepper
2 1/2 tablespoons all-purpose flour
2 1/4 cups chicken broth
3-4 cups shredded or chopped chicken
2 cups (about 8 ounces) cooked rice (white or brown)
1/2 to 3/4 cup frozen peas
1/3 cup fresh parsley, chopped and divided
      substitute 1/4 fresh cilantro, or
      2 tablespoons dried parsley
1/2 cup sour cream

1/2 cup finely shredded cheese of any type (optional)
2 cups potato chip crumbs 
    substitute seasoned, buttered breadcrumbs or

     crushed Ritz crackers 

Instructions

Preheat oven to 375F degrees. In a large oven-safe skillet or braiser, heat 1 tablespoon oil over medium-high heat. Add mushrooms and shallots/onions and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. If using canned mushrooms, cook only until onions are softened, approximately 3 minutes.  Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.

Add chicken broth, stirring constantly, and bring to a low boil until sauce thickens. Add chicken and rice and return to a simmer. Stir in peas, half of the parsley, and sour cream. Season with 6-8 grinds of freshly crushed black pepper. (note as the chicken broth is usually salted, you will not need more salt because the topping is also salty. 

If you don't have an oven safe skillet or braiser, transfer mixture to an 8-inch square baking dish or equivalent. Top with optional shredded cheese. Mix the potato chip crumbs with the remaining parsley (or breadcrumbs) and sprinkle over the top.

Bake until top is golden brown and the mixture is warmed through and begins to bubble, about 20 minutes. Remove from oven and allow to rest for 10-15 minutes before serving.