Chicken & Rice Casserole

This casserole takes about 20 minutes to prepare & 45 minutes to bake. Serves 6.

Ingredients
2 1/2 - 3 lbs boneless, skinless chicken thighs (you can use chicken breast, but thighs will be moister & have more flavor. You can also use bone-in thighs or legs)
salt & pepper
olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound of mushrooms, sliced (optional)
1 1/2 cups chicken broth
1/2 cup sour cream or plain yogurt (I've used milk in a pinch, it just won't be as creamy)
1/4 cup cream or half and half (again, milk can be substituted)
1 cup uncooked white rice
1 1/2 tsp salt
2 tsp Italian seasoning or a combination of any of: Italian seasoning, thyme, oregano, poultry seasoning)
1/2 tsp paprika (I've done it without this)

Equipment

• large frying pan
• knife, spoon, cutting board
• 9 x 13 baking pan
• aluminum foil

Procedure

1. Pre heat the oven to 375 F (about 190 C)
2. Heat a little oil in the frying pan. When pan is hot, add chicken, sprinkle with salt & pepper and cook chicken until it's brown (couple of minutes). Turn over and brown on the other side. You will have to do this in several batches (make sure there's some room between the pieces so they brown, otherwise they will just steam). You don't need to cook it all the way through, just brown on the outside. When each batch is done, put in a bowl and set aside.
3. When all the chicken is browned and removed from the pan, add the onions and cook for about 5 minutes. Add the garlic and cook a minute more.
4. Add the mushrooms, if using, and cook 5 minutes until they are a little brown.
5. Add a splash of chicken broth to the pan and scrape around with a wooden or plastic spoon until all the brown bits come up off the bottom. Turn off the heat.
6. Add the rest of the chicken broth, the sour cream and the cream. stir until blended.
7. Pour into the baking pan and spread the rice evenly over the pan. Sprinkle with the herbs, salt and paprika. Arrange the chicken on top in a single layer and cover the pan tightly with foil (pour any chicken juices that have accumulated in the bowl into the baking dish too for extra flavor)
   
8. Bake for 45 minutes until the chicken is done and the rice has absorbed the liquid. If it's still too liquidy, cook a few minutes more with the foil off until the liquid evaporates.
   

Makes great leftovers.