Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (200g) long-grain white rice, uncooked
  • 2 cups (475ml) chicken broth, low sodium
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc, optional)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup (115g) sliced cremini mushrooms
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups (475ml) milk, whole or 2%
  • 1/2 cup (113g) sour cream or crème fraîche
  • 1/4 cup (6g) freshly grated Parmesan cheese
  • 1/4 cup (6g) chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/2 cup (50g) Panko bread crumbs
  • 2 tablespoons melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté until cooked through (internal temperature of 165°F/74°C), about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add onion, garlic, and mushrooms to the skillet. Sauté until softened, about 5 minutes. Add rice and stir to coat. Cook for 1 minute, stirring constantly.
  4. Pour in white wine (if using) and scrape up any browned bits from the bottom of the skillet. Add chicken broth, bring to a simmer, cover, and cook until rice is almost cooked, about 15-20 minutes. Some liquid will remain.
  5. While rice is cooking, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 3-5 minutes.
  6. Remove from heat and stir in sour cream, Parmesan cheese, parsley, thyme, nutmeg, salt, and pepper.
  7. Combine cooked chicken, rice mixture, and cream sauce in the baking dish. Stir gently to combine.
  8. If using, combine panko bread crumbs with melted butter and sprinkle over the casserole.
  9. Bake for 20-25 minutes, or until bubbly and golden brown on top. Let stand for 10 minutes before serving.