Serve with a salad and a desert if you like and it’s a one dish meal that’s full of comfort and soul-warming goodness. You’ll get seconds if you’re like most who have tried this recipe!
- 2 cups uncooked brown rice (not minute rice)
- 2 cups shredded cheese, divided (I used a mixture of white cheeses – Provolone, Asiago, Parmesan, etc)
- Sea salt and fresh cracked pepper to taste
- 1 can (10.5 ounce) cream of chicken soup
- 1 can (10.5 ounce) cream of onion soup or cream of mushroom
- 1/2 cup half and half
- 1 teaspoon ground sage
- 2 teaspoons ground thyme
- 1 teaspoon onion powder
- 1/2 teaspoons celery seeds
- 1/4 teaspoon cayenne pepper
- 1 cup onion, chopped and sautéed
- 3 cups water with chicken bouillon (or chicken broth)
- 2 small containers fresh mushrooms, sliced
- 8 tablespoons butter, divided
- 2 tablespoons oil
- 8 – 12 pieces of chicken, skinless and boneless,(I mix thighs and tenders)
Preheat oven to 350 degrees. Spray 9 x 13 casserole with cooking spray.
Melt 4 tablespoons butter and mix with soups, sautéed onion, half and half, and spices; set aside.
Layer rice, salt and pepper to taste; then 1 cup cheese in casserole.
Sauté mushrooms in 4 tablespoons butter and oil in a hot skillet or sauté pan until golden brown; place all but 1 cup of sautéed mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms.
Dob soup mixture over the chicken and rice.
Pour water or broth on top. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining mushrooms and cheese; return to oven to allow to melt.