Chicken and Rice Casserole


1 1/2 lbs boneless, skinless chicken breasts sliced into cubes
4 Tbsp olive oil
8 slices of bacon, diced
1 medium yellow onion, diced
8 oz Cremini mushrooms, diced
2 cloves garlic, minced
1/4 plus 1 1/3 cup chicken broth
1/2 cup sour cream
1/4 cup cream
1 cup long grain rice
1 to 2 Tbsp Italian seasoning
few pinches paprika


Preheat oven to 375

Slice uncooked chicken into cubes. Set aside on a plate.

One at a time, prepare bacon, onions, mushrooms and garlic. Set each aside in their own bowl.

Heat a pan to medium-high. Add olive oil. Once hot, cook chicken in batches until the pieces are brown on each side, 4-5 minutes per batch. You're just browning them, not cooking all the way through. Salt each batch and set chicken aside on a plate with paper towels to soak up excess oil.

When all the chicken is cooked, use the same pan to cook the onions until soft, about 5 minutes. Add garlic and cook 1 more minute. Remove to a large bowl.

Add mushrooms to pan - no need to add more oil - and salt them. Cook them a few minutes until they're browned. Remove to bowl with onions.

Add the bacon to the pan and cook until crispy, 8-10 minutes. Remove to paper towels.

Add 1/4 cup chicken broth to pan to deglaze. Let it reduce to 1 Tbsp and then remove the pan from the heat.

Pour the rest of the chicken broth, cream and sour cream into the pan and mix well. Add salt to taste.

Add rice, Italian seasoning and paprika to mushrooms, onions and garlic. Mix well.

Pour rice mixture into a casserole dish. Place chicken pieces on top. Pour cream mixture on top of rice and chicken. Top with diced bacon and bake for 45 minutes.

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