I have fond memories of chicken rice casserole from my farm childhood. It was a staple in our Midwest church cookbooks. But the adult me is not a huge fan of canned “cream of” soups, so I decided to revamp this childhood favorite using fresh cream and mushrooms and, of course, Pickle Creek Infused Olive Oil. The “fresh” version turned out pretty darn good, and I’ve made it several times since the original revamp. I’m happy to say this childhood favorite remains a staple in my adult recipe box.
Print Recipe
Chicken Rice Casserole, Pickle Creek Style
Ingredients
- 2-3 Tbsp Pickle Creek infused olive oil
- 2 pounds chicken thighs
- 2-3 tsp Pickle Creek House Seasoning
- 1 yellow onion, diced
- 6 medium carrots, sliced
- 1 red or orange bell pepper, chopped
- 1 medium zucchini, cut lengthwise and then sliced
- 1 pack sliced mushrooms
- 1 head garlic (5 good-sized cloves), minced
- 1/2 c white wine
- 2 1/2 c chicken broth
- 1/2 c heavy whipping cream
- 1 1/2 c white rice
- 1/2 c shredded jack or farm cheese (I like to use Fairfield’s own Radiance Dairy jack cheese)
- sea salt and black pepper
- Fresh parsley, chopped optional
Ingredients
- 2-3 Tbsp Pickle Creek infused olive oil
- 2 pounds chicken thighs
- 2-3 tsp Pickle Creek House Seasoning
- 1 yellow onion, diced
- 6 medium carrots, sliced
- 1 red or orange bell pepper, chopped
- 1 medium zucchini, cut lengthwise and then sliced
- 1 pack sliced mushrooms
- 1 head garlic (5 good-sized cloves), minced
- 1/2 c white wine
- 2 1/2 c chicken broth
- 1/2 c heavy whipping cream
- 1 1/2 c white rice
- 1/2 c shredded jack or farm cheese (I like to use Fairfield’s own Radiance Dairy jack cheese)
- sea salt and black pepper
- Fresh parsley, chopped optional
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Instructions
Preheat oven to 350 degrees. Heat olive oil in a very large skillet or Dutch oven over medium high heat.
Rub the chicken thighs with the House Seasoning. Use just enough to coast lightly (a little goes a long way!).
Sear the chicken in the olive oil until well browned, about 3 minutes per side. Remove the chicken from the skillet and set aside.
Add the onion, carrot, pepper, mushrooms, and zucchini to the same skillet used to brown the chicken. Season the veggies with salt and pepper and sauté over medium high heat, stirring frequently, for about 10 minutes or until soft but not cooked all the way through (until veggies are “al dente”).
Add the white wine to the vegetables and stir for about 30 seconds. Reduce the heat to medium and add the chopped garlic. Cook for about 1 minute, stirring frequently, until garlic is fragrant.
Stir in the chicken broth, heavy cream, cheese, and rice. Mix well and pour into a 9 x 13 casserole dish.
Place the chicken thighs on top of the rice and veggie mixture. Cover with foil and bake for 40-45 minutes, until rice is pretty much cooked through. Remove foil and bake for another 10 minutes or so, until golden on top.
Garnish with fresh parsley and enjoy!
