๐ถโ๐๐๐๐๐ ๐๐ข๐ โ๐๐๐๐ ๐ ๐๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
4 boneless, skinless chicken breasts ๐
1 1/2 cups long-grain white rice ๐
2 cups chicken broth ๐ฒ
1 can (10.5 oz) cream of mushroom soup ๐
1/2 cup sour cream ๐ฅ
1 cup mushrooms, sliced ๐
1 small onion, diced ๐ง
2 cloves garlic, minced ๐ง
1 tablespoon olive oil ๐ซ
1 teaspoon dried thyme ๐ฟ
1/2 teaspoon paprika ๐ถ๏ธ
Salt and pepper to taste ๐ง
Fresh parsley for garnish ๐ฟ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Preheat the oven and prepare the chicken ๐๐ฅ: Preheat your oven to 350ยฐF (175ยฐC). Season the chicken breasts ๐ with salt ๐ง, pepper ๐ง, paprika ๐ถ๏ธ, and dried thyme ๐ฟ. Heat olive oil ๐ซ in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until golden brown but not fully cooked through (they will finish cooking in the oven). Once seared, remove the chicken from the skillet and set aside. This searing step locks in flavor and gives the chicken a nice golden crust! ๐งโ๐ณ๐ฅ
2. Sautรฉ the mushrooms, onions, and garlic ๐๐ง ๐ง: In the same skillet, add the sliced mushrooms ๐ and diced onion ๐ง . Sautรฉ over medium heat for about 5 minutes, stirring occasionally, until the mushrooms are browned and the onions are soft and translucent. Add the minced garlic ๐ง and sautรฉ for another minute until fragrant. This adds a rich, earthy flavor to the dish and builds the base for the creamy sauce. ๐๐ณ
3. Mix the rice and creamy sauce ๐๐ฒ: In a large mixing bowl, combine the uncooked rice ๐, chicken broth ๐ฒ, cream of mushroom soup ๐, and sour cream ๐ฅ. Stir well to create a creamy sauce that will cook the rice and bring everything together. Season with a pinch of salt ๐ง and pepper ๐ง, adjusting to taste. The sauce will absorb into the rice, creating a rich, flavorful base for the chicken and mushrooms. ๐๐ฒ
4. Assemble the casserole ๐ฒ๐: In a greased 9ร13-inch baking dish, spread the sautรฉed mushrooms and onions evenly across the bottom. Pour the creamy rice mixture over the vegetables, making sure itโs evenly distributed. Arrange the seared chicken breasts on top of the rice mixture, pressing them slightly into the sauce. The chicken will finish cooking in the oven, becoming tender and juicy as it absorbs the flavors of the creamy mushroom rice. ๐ฒ๐
5. Bake the casserole ๐ฒ๐ฅ: Cover the baking dish with foil and bake in the preheated oven for 35-40 minutes, or until the chicken is fully cooked through (internal temperature reaches 165ยฐF) and the rice is tender. If the rice seems too dry, you can add a splash of extra chicken broth during baking. For a golden, crispy top, remove the foil during the last 10 minutes of baking. This allows the top to brown beautifully, giving the dish a satisfying texture. ๐ฒ๐๐ฅ
6. Garnish and serve ๐ฝ๏ธ๐ฟ: Once baked, remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley ๐ฟ for a pop of color and added freshness. Serve the Chicken Mushroom Rice casserole warm, and enjoy this comforting, flavorful meal with a side of crusty bread or a light salad. The creamy sauce, tender chicken, and earthy mushrooms make this dish a family favorite! ๐ฝ๏ธ๐๐
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ญ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐๐ผ๐ผ๐ธ๐ถ๐ป๐ด ๐ง๐ถ๐บ๐ฒ: ๐ฐ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฑ๐ฑ ๐บ๐ถ๐ป๐๐๐ฒ๐
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