This poor, simple classic casserole will not win a single beauty pageant, but it does a super job as an easy staple for a busy weekday. What I like most about this version is what it is not…loaded with cans of creamed soup or dried soup packets. Vegetarian? No problem…just omit the chicken and switch to veggie stock, the rice is delicious!
Chicken, Rice & Mushroom Casserole inspired from Chobani
2 lb boneless, skinless chicken thighs or about four chicken breasts
Kosher salt and freshly ground black pepper
extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, sliced
Splash of white wine (optional)
2 1/2 C chicken stock
3/4 C plain Greek yogurt
1 C brown rice
2 tsp dried Italian seasoning or 2 tablespoons chopped mixed herbs, such as rosemary, thyme and/or basil
1/4 C chopped fresh parsley
Preheat oven to 375°F. Pour 2 1/2 cups stock into shallow 9 x 13 x 2 3-quart casserole dish. Whisk in yogurt, Italian seasoning (or fresh herbs) and optional 1 1/2 teaspoons salt. If using store-bought stock, no need to add more salt. Stir rice into baking dish.
Add 1 tablespoon oil to skillet. Lower heat to medium, add onions, and cook, about 3 minutes. Add mushrooms and splash of white wine, cook a few minutes longer, then add garlic. Cook a minute more. Spoon onions and garlic into pan and stir into the rice mixture.
Place chicken on rice mixture in a single layer. Cover tightly with aluminum foil. Bake for 75 minutes. Remove foil. If there’s too much liquid, let cook 5 minutes. Sprinkle with fresh parsley before serving.