Updated: 10/11/2016 4:01 PM | Print Story |  Email

Recipe Rescue: Chicken & Rice

A TCL viewer emailed us asking for a little help from our recipe expert, Mary Jane Miller.  She just couldn’t seem to get her Chicken and Rice recipe to turn out right.  Mary Jane did a little tweaking and found just the right combination.

Chicken and Rice Casserole

You’ll love the tender chicken nestled in comforting casserole of creamy wild rice.

Prep time: 20 minutes
Ready in: 1 1/2 hours

1 3/4 pounds boneless skinless chicken thighs
3 Tbsp. butter
8 ounces mushrooms, sliced
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 clove garlic, chopped
1 1/4 cups wild rice, about 8 ounces
4 cups low sodium chicken broth
2 Tbsp. fresh thyme, chopped (or 2 tsp. dry leaves, crushed)
2 bay leaves
1/4 cup chopped fresh parsley
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup dry sherry, white wine, or dry vermouth
1/2 cup half and half
1/3 cup flour

  1. Season chicken with salt and pepper.  In a Dutch oven or large deep skillet, melt butter over medium high heat.  Place chicken in skillet in a single layer cooking until well browned on both sides.  Remove chicken to a bowl and set aside. 
  2. Add mushrooms, celery, onion, carrots and garlic to the skillet and cook, stirring occasionally until just softened, about 6 minutes.  Stir in chicken broth, thyme, bay leaves, parsley, salt and pepper.  Bring to a boil, reduce heat, cover and simmer 30 minutes.
  3. Heat oven to 325 degrees F.  In a small bowl stir together flour and half and half until smooth.  Stir into rice mixture.  Nestle chicken into rice, cover, and bake 45 minutes or until rice is tender.  Garnish with additional chopped parsley, if desired.

Makes 8 servings


Crunchy Garlic Breadcrumbs with Almonds

Make this for a pretty crunchy topping that’s great on creamy casseroles, pasta or steamed vegetables.

2 Tbsp. butter
2 cloves garlic, chopped
1/4 cup sliced almonds
1 cup panko breadcrumbs
2 Tbsp. chopped fresh parsley
salt and pepper

In a small skillet, melt butter over medium high heat.  Cook garlic until fragrant, about 30 seconds.  Add almonds, breadcrumbs and parsley.  Cook stirring, until crumbs and nuts are well browned.  Remove from heat and season with salt and pepper.  Cool and store in an airtight container for up to a week.

Makes 1 1/4 cups