Cheesy Baked Chicken & Rice
It's comfort food season (unless you live in Florida or California.....).
Who doesn't love a casserole?
This is a great idea to use up your leftover rice and it only takes about 30 minutes to put together.
I think boneless chicken thighs would also be good here, I will use them next time instead of the boneless breasts.
Cheesy Chicken 'n Rice: (adapted from Delish)
1 c. white rice
1 tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. boneless skinless chicken breasts, quartered
Freshly ground black pepper
3 cloves garlic, minced
1 onion, chopped
1/2 cup of sliced mushrooms (optional)
1/2 c. dry white wine
1 c. low-sodium chicken stock
1/4 c. heavy cream
2 c. frozen peas
1/4 c. chopped fresh parsley, plus more for garnish
1 c. freshly grated Parmesan, divided
Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes (I used leftover white rice from the Chinese takeout place).
Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside.
Add 1 tablespoon oil to skillet and heat over medium. Add garlic, mushrooms and onions and cook until softened, about 3 minutes.
Add wine, chicken stock, heavy cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes.
Add chicken (and juices from the plate), cooked rice, peas, parsley, and the Parmesan.
Bake until heated through (without lid), about 15 minutes. Garnish with parsley and sprinkle with remaining Parm. Serve immediately.