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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds boneless skinless chicken breast
3 cups converted (parboiled) long grain rice
1 pound Crimini mushrooms, sliced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
4 tablespoons butter
3 cloves garlic, minced
4 cups chicken stock
1 cup heavy cream
1 cup whole milk
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon poultry seasoning
1 tablespoon parsley flakes
Step by Step Instructions
Preheat oven to 350 degrees
Cut chicken up into uniform sized cubes. Set aside
Saute vegetables in butter until soft and tender.
Add seasonings and stir well.
Place rice in a deep baking dish that is at least 4 quarts in size.
Add vegetables to the rice and stir well to distribute.
Pour chicken stock, cream and milk into the rice and vegetable mixture and stir well to combine.
Add chicken to the dish and distribute evenly.
Cover the casserole with a sheet of parchment paper and then a double layer of foil. This will help the rice to steam more efficiently and you won't loose a lot of moisture during the baking process.
Bake for 45 to 60 minutes or until rice is tender and chicken is cooked through.
Remove from oven and remove foil and parchment.
Fluff with a fork and stir well. Allow to sit for 10 minutes before serving.
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