Succulent chicken, mushroom and rice casserole

Dinner for one? Not a problem with this deliciously succulent chicken and rice stew recipe.

This is a perfect food comforter. I especially enjoy it with a slice of crusty bread lathered in butter.

Serves 1.

Ingredients

• 1 (115g) boneless, skinless chicken thigh, or chicken breast cut into 2.5cm pieces
• 3/4 tsp salt, divided
• 1/8 tsp coarsely ground black pepper
• 1 tbsp olive oil, divided
• 1/2 cup onions, chopped
• 1 garlic clove, minced
• 1/4 cup mushrooms, sliced
• 1/3 cup low sodium chicken broth
• 2 tbsp sour cream
• 3 tbsp heavy cream
• 1/4 cup uncooked long grain rice
• 1/4 tsp Italian seasoning

Method

1. Preheat oven to 190C.
2. Heat 1/2 tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.
3. Season chicken pieces with 1/8 teaspoon of salt and 1/8 teaspoon of pepper. Place chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove chicken pieces from the pan and transfer them to a bowl or a plate.
4. Add 1/2 tablespoon of olive oil to the pan and lower the heat to medium. Add onions and cook until translucent, stirring frequently for about 2 minutes. Add garlic and cook for 30 seconds more.
5. Increase heat to medium high and add sliced mushrooms. Cook mushrooms, stirring occasionally for 2 minutes.
6. Pour chicken broth into the pan and stir. Remove pan from the heat and stir in sour cream, heavy cream, remaining salt, and Italian seasoning. Set pan aside.
7. Pour rice into a 13cm x 13cm baking dish.
8. Pour cream mixture over rice and stir gently. Place chicken pieces in a single layer on top.
9. Cover tightly with aluminium foil and bake for 40 minutes. Remove the foil.