Preheat the oven to 375 degrees F (190 degrees C).
Heat ½ tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.
Season the chicken pieces with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Place the chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and transfer them to a bowl or a plate. Note: The chicken does not have to be cooked through, only browned.
Add ½ tablespoon of olive oil to the pan and lower the heat to medium. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for 30 seconds more.
Raise the heat to medium high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.Note: We don't add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture.
Pour the chicken broth into the pan and stir. Remove the pan from the heat and stir in the the sour cream, heavy cream, remaining salt, and Italian seasoning. Set the pan aside.
Pour the cream mixture over the rice and stir gently. Place the chicken pieces in a single layer on top.
Cover the casserole tightly with aluminum foil. Bake for 40 minutes and then remove the foil. Note: If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated.
Serve hot.
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Notes
Adjust Salt Levels: Depending on the sodium content in your chosen broth, you might need to tweak the amount of salt. Always taste your casserole before serving and adjust salt as necessary.
Stovetop Cooking: Don't have an oven or looking for an alternative cooking method? Use a medium sauté pan with a snug lid to cook this casserole on the stovetop. Keep the heat low enough to maintain a gentle simmer and cook until both the rice and chicken are fully cooked.
Time-Saving Tip with Pre-Cooked Chicken: To save some prep time, use 4-5 ounces of pre-cooked chicken, like rotisserie chicken or leftovers from another meal, instead of raw.
Post-Thanksgiving Idea: Have some leftover turkey? It makes an excellent substitute for chicken in this casserole, particularly the day after the big feast.
Veggie Boost: Want to sneak in some greens? Add 1/4 cup of steamed or blanched chopped broccoli florets to the creamy mixture before transferring it to the baking dish. This modification transforms the dish into a delightful chicken and broccoli casserole.
Calorie-Cutting Swaps: Looking to lighten things up? Use whole milk or half-and-half instead of heavy cream, and opt for Greek yogurt over sour cream to reduce the calorie count.
Avoid Instant Rice: This recipe isn't compatible with Instant Rice or Minute Rice, as the cooking time and liquid ratios will be off.
Best Baking Dish To Use:The success of this recipe depends on the size of the baking dish you use. I use a 5-inch baking dish that measures 5-inches x 5-inches and is 1 ¾-inches deep. This dish has a base area of 25 square inches.A 4×6-inch dish has an area of 24 square inches and will work as well. For best results, use a dish of similar size.If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.