Chicken, Mushroom & Rice Casserole

October 25, 2012 at 7:32 pm | Posted in Casserole, Chicken, Main Dish | Leave a comment


1 pound chicken thighs, skinless and boneless

2 tbsp. canola oil

8 oz. mushrooms, sliced

12 oz. can of evaporated milk, plus water to equal 2 cups liquid

1 cup white rice

Brown chicken in oil; when checked, the temperature of the chicken needs to be close to 160 degrees F.

Add sliced mushrooms; you may need to add another tablespoon or so of oil.

After mushrooms have browned, add milk/water and rice.  Allow to come to a near boil; set on low and cover for 20 minutes.

At the end of 20 minutes, check the rice to be certain that it’s cooked.

Pour into serving dish; top with parsley flakes if desired.


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