Baked Chicken, Mushroom & Rice Casserole!!

Happy 2023 Y'all! If you're looking for a delicious & hearty recipe, this chicken, mushroom & rice casserole is perfect! I love to make this one during the week, the leftovers are great! You can also prep this casserole ahead of time to bake later on.
Please see below for the recipe & thanks for watching!!
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Recipe for Chicken, Mushroom & Rice Casserole
CHICKEN MARINADE:
*1.5lbs chicken breast tenders
*3 TBSP olive oil
*1 TBSP Dijon mustard
*1.5 TBSP Italian herb seasoning
*2 TBSP brown sugar
*1/2 TBSP paprika
*1/2 TBSP garlic powder
*1/2 TBSP onion powder
*1/2 tsp dried thyme
*2 to 3 TBSP Italian bread dipper seasoning (I used Adam's Reserve)
*salt & cracked black pepper to taste

Combine marinade ingredients, option to add an extra 1 to 2 TBSP of olive oil if needed. Coat the chicken tenders & store in the fridge while prepping the rice.

RICE:
*1 yellow onion, chopped
*3 TBSP melted butter
*1.5 cups long grain white rice
*4 garlic cloves, minced
*4 TBSP olive oil (2 TBSP for onions/garlic + 2 TBSP for rice)
*1 cup hot water
*2 cups low-sodium chicken broth, boiled

In a medium pan, heat 2 TBSP olive oil on medium-high heat. Add yellow onion, cooking for 7-9 minutes, stirring continuously. In a small pot, add in 2 cups of chicken broth & begin to boil. Add minced garlic to onions, cook for another 2-3 minutes. Set onions & garlic aside, keep the same pan for later!

BALSAMIC MUSHROOMS:
*16oz. baby bella mushrooms, washed & stems removed
*1 TBSP butter
*1 TBSP Worcestershire
*1 TBSP balsamic vinegar
*2 garlic cloves, minced

Slice baby bella mushrooms & set aside. In the same pan, add 1 TBSP butter & begin to heat. Add mushrooms, 1 TBSP Worcestershire & 1 TBSP balsamic. Cook for 8-10 minutes, then add minced garlic & continue cooking for an additional 2-3 minutes. Remove mushrooms from heat & set aside.

To a casserole dish, spread rice out evenly. Add in 2 cups HOT chicken broth slowly (very important to have the broth & water heated prior to help with baking!). Add in 1 cup HOT water, 3 TBSP melted butter, remaining 2 TBSP olive oil, salt, cracked black pepper. Stir to incorporate, add in cooked onion mixture & cooked mushrooms, stir to distribute throughout. Cover with foil & bake at 350°F for 30 minutes.
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Side Dish Option: ASPARAGUS
*1 bundle asparagus
*avocado oil spray
*garlic salt
*cracked black pepper
*1/2 lemon (will use at the end!)

Trim about 1 inch off asparagus, spread out in a small baking dish. Use the avocado oil to lightly spray over the asparagus, sprinkle garlic salt, cracked black pepper overtop. Toss to coat, then add into oven when the rice has about 10 minutes of baking left.
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Remove rice from oven, remove foil & SAVE for later (will use later in recipe)! Place seasoned chicken tenders overtop rice, add back to oven (UNCOVERED) & continue cooking for 20-30 minutes.

Remove chicken & rice casserole from oven, place baked chicken tenders on a plate. Using 2 forks, lightly fluff the rice. Add baked chicken back on top of rice, cover with foil used earlier & allow to rest for 10-15 minutes.

Remove asparagus from oven, juice 1/2 lemon over veggies.

OPTIONAL: Add chopped Italian parsley & parmesan cheese over casserole before serving.

Serve chicken & rice casserole alongside asparagus & enjoy!!
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Recipe Chapters:
00:50 Seasoned Chicken
02:12 Onions & Garlic for Rice
03:11 Balsamic Mushrooms
04:16 Baking Rice
06:01 Side Dish Option: Asparagus
07:02 Baking Chicken & Rice
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Instagram: @morgansmenus
Music: Epidemic Sound

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