Name: Chicken, Rice and Mushroom Casserole
Prep time: 15 min
Cook time: 1 h 30 min
Ingredients: 2 1/2 pound boneless, skinless chicken thighs (about 10 pieces); 3 tablespoon extra virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 pound button mushrooms, sliced; 2 3/4 cup low-sodium chicken stock; 1/4 cup chopped fresh parsley; 3/4 cup Plain 0% Chobani Greek Yogurt; 1 cup brown rice; 2 teaspoon dried Italian seasoning or fresh mixed herbs, such as rosemary, thyme and basil; 1 1/2 teaspoon salt; salt and pepper, to taste

Chicken, Rice and Mushroom Casserole

By: Chobani Yogurt

Looking for a simple chicken casserole recipe? This Chicken, Rice and Mushroom Casserole is sure to become a weeknight staple in your home! The eclectic mix of chicken, rice and mushrooms with the creamy yogurt make for one unique casserole.

Preparation Time15 min

Cooking Time1 hr 30 min

Cooking MethodCasserole

Ingredients

2 1/2 pounds boneless, skinless chicken thighs (about 10 pieces)
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 pound button mushrooms, sliced
2 3/4 cups low-sodium chicken stock
1/4 cup chopped fresh parsley
3/4 cup Plain 0% Chobani Greek Yogurt
1 cup brown rice
2 teaspoons dried Italian seasoning or fresh mixed herbs, such as rosemary, thyme and basil
1 1/2 teaspoon salt
salt and pepper, to taste

Instructions

Preheat oven to 375 degrees F.
Heat 2 tablespoons oil in skillet over medium-high heat.
Season chicken pieces with salt and pepper. Working in batches, brown chicken about 3 to 5 minutes on both sides. (Chicken does not have to be cooked through, just browned.) Remove chicken to bowl and set aside.
Add 1 tablespoon oil to skillet. Lower heat to medium, add onions and cook, about 3 minutes.
Add garlic; cook 30 seconds more. Spoon onions and garlic into a shallow 9 x 13 x 2 3-quart casserole dish.
Raise heat to medium high. Add mushrooms to skillet.
Sauté, until lightly brown, and mushrooms release some moisture. Add mushrooms to baking dish.
Add 1/4 cup chicken stock to pan, scraping up browned bits from bottom of pan. Let reduce to about 1 tablespoon.
Add remaining 2½ cups stock and remove from heat. Whisk in Chobani and 1½ teaspoons salt.
Stir rice into baking dish. Stir yogurt-stock mixture into rice.
Add Italian seasoning (or fresh herbs) and to dish.
Place chicken on rice mixture in a single layer. Cover tightly with aluminum foil. Bake for 75 minutes.
Remove foil. If there's too much liquid, let cook 5 minutes.
Sprinkle with fresh parsley before serving.