Mushroom and Chicken Casserole

Delicious chicken and rice casserole.  Chicken breasts can be substituted for thighs, but you'll lose that rich flavor.

Ingredients:

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
Salt and pepper
Olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 lb cremini or button mushrooms, sliced
1/4 cup dry sherry or white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/2 cup cream
1 cup raw white rice
1 1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon paprika
2 Tbsp chopped fresh parsley

Directions:

• Season chicken pieces with salt and pepper and saute in 2 tablespoons of oil over medium-high heat. Brown 1-2 minutes per side.  Remove to bowl.
• Add 1 tablespoon oil and saute onion for 3 minutes.  Add garlic and saute 1 minute more.  Remove onions and garlic to 9 x 13 baking dish.
• Dry saute mushrooms in same pan over medium-high heat.  Add mushrooms to baking dish.
• Deglaze pan with sherry.  Reduce sherry and add chicken stock.  Remove from heat.
• Add sour cream and cream to pan along with 1 1/2 teaspoons of salt.  
• Add rice to baking dish along with seasonings.  Pour sour cream mixture over rice and onions, mixing slightly.
• Lay chicken pieces on top working them down into sauce.  Sprinkle with paprika.
• Cover with foil and bake for 45 minutes at 375 degrees.  Remove foil and let bake a few minutes more.
• Sprinkle with parsley before serving.