When our kids were young I made cheesy chicken casseroles with Campbell’s Cream of Mushroom soup, an easy fix for dinner but not the healthiest option. I’ve mended my ways in recent years and no longer use cream soup in recipes. I use a lot less cheese now too. Life is hard and then you die.
I jest (but only a little). Here, from the New York Times, is a new-age chicken and rice casserole that reminds me of the good old days, sans soup. I made some changes: the NYT recipe calls for sautéing king trumpet mushrooms separately and adding them at serving time. A.) I couldn’t find king trumpet mushrooms and B.) I didn’t want to dirty another pan so I added my mushrooms (baby bellas or whatever you can find) with the rice.
The NYT recipe, which you can see here, serves 8 and calls for double the ingredients. I halved almost everything to serve two of us; we had enough for two nights. I added a bit of chicken broth when reheating the leftovers, and they were even better! This is my idea of healthy comfort food.
1 lb. skinless, boneless chicken thighs, cut into 2″ chunks
1 T. olive oil
1 onion, chopped
1 bay leaf
1 tsp. dried thyme
1/2 cup dry white wine
1 cup white rice, rinsed and drained
8 oz. mushrooms, sliced 1/4″ thick
1 1/2 cups chicken broth
1/2 cup frozen peas, thawed and drained
1/2 cup grated Parmesan cheese (optional)
Heat oven to 350 degrees F. Season chicken generously with salt and pepper. Heat olive oil in a Dutch oven over medium heat. Add onions and cook, stirring, until nicely browned, about 8 minutes. Add chicken, bay leaf and thyme and sauté for two minutes.
Add wine and simmer briskly until reduced by half, about 5 minutes. Add rice and mushrooms and stir to combine. Add broth and bring to a simmer. Cover pot and cook for 10 minutes over medium heat.
Transfer pot to oven and bake for 20 minutes. Remove from oven and add a bit more broth if needed. Stir in peas and let rest, covered, for 10 minutes. Adjust seasoning to taste.
Serve with grated Parmesan cheese.
WW SmartPoints per serving: 10