Chicken Rice Casserole, Pickle Creek Style
Servings Prep Time
8people 25 minutes
Cook Time
55minutes
Servings Prep Time
8people 25 minutes
Cook Time
55minutes
Ingredients
  • 2-3Tbsp Pickle Creek infused olive oil
  • 2pounds chicken thighs
  • 2-3tsp Pickle Creek House Seasoning
  • 1 yellow onion, diced
  • 6medium carrots, sliced
  • 1 red or orange bell pepper, chopped
  • 1medium zucchini, cut lengthwise and then sliced
  • 1pack sliced mushrooms
  • 1head garlic (5 good-sized cloves), minced
  • 1/2c white wine
  • 2 1/2c chicken broth
  • 1/2c heavy whipping cream
  • 1 1/2c white rice
  • 1/2c shredded jack or farm cheese (I like to use Fairfield’s own Radiance Dairy jack cheese)
  • sea salt and black pepper
  • Fresh parsley, choppedoptional
Instructions
  1. Preheat oven to 350 degrees. Heat olive oil in a very large skillet or Dutch oven over medium high heat.
  2. Rub the chicken thighs with the House Seasoning. Use just enough to coast lightly (a little goes a long way!).
  3. Sear the chicken in the olive oil until well browned, about 3 minutes per side. Remove the chicken from the skillet and set aside.
  4. 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”).
  5. 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.
  6. Stir in the chicken broth, heavy cream, cheese, and rice. Mix well and pour into a 9 x 13 casserole dish.
  7. 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.
  8. Garnish with fresh parsley and enjoy!