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1 Preheat oven to 375F Heat 2 Tbsp olive oil in a large saute pan on high or medium high heat (hot enough to brown but not burn).
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Sprinkle a little salt on the bottom of the pan.
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Sprinkle salt and pepper all over the chicken pieces.
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Working in batches, brown the chicken pieces on 2 sides, about 1-2 minutes per batch.
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Add a little more salt (and more olive oil if needed) after every batch.
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This will help prevent sticking.
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Remove chicken pieces and set aside in a bowl.
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Note that the chicken does not have to be cooked through, only browned.
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chicken-rice-cass-1.jpg chicken-rice-cass-2.jpg.
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2 In the same pan add 1 tablespoon olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.
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Add the garlic, cook 30 seconds more.
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Remove onions and garlic to a shallow casserole dish (9x13x2).
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chicken-rice-cass-3.jpg chicken-rice-cass-4.jpg.
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3 Raise heat to medium high, add the sliced mushrooms.
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Dry saute them (no need to add oil or butter), allowing them to brown lightly, and release some of their moisture.
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Add the mushrooms to the casserole dish.
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4 Deglaze the pan with 1/4 cup dry sherry or dry white wine.
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(At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish.
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Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.)
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Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat.
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Stir in 1 1/2 teaspoon salt, the cream, and the sour cream.
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Add the raw rice to the casserole dish.
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Then pour the stock, cream, sour cream, sherry mixture over the rice.
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Add the poultry and Italian seasonings (or fresh herbs) and paprika to the dish.
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Stir the rice, mushrooms, onion, herb mixture so that they are evenly distributed in the casserole dish.
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chicken-rice-cass-5.jpg.
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5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded together).
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Cover tightly with aluminum foil.
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Bake in 375F oven for 45 minutes.
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Remove foil.
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If the casserole is too liquidy, let it cook several minutes more uncovered, until the excess liquid has evaporated away.
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Sprinkle with fresh parsley before serving.
