Cooking Rice In Chicken Broth

Chicken-Rice-Casserole

Charles Schiller

Cal/Serv: 555

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 1 hour 30 mins

2 tsp. olive oil

12 oz. assorted mushrooms (including some shiitake caps or crimini adds a woodsy flavor) or white mushrooms

1 can condensed cream of chicken soup with herbs

1 1/2 c. milk

1 c. uncooked converted white rice

1 c. nonfat sour cream

1 medium onion

4 chicken legs (about 1 3/4 lb), skin removed

1 c. shredded Gruyère or Swiss cheese

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Heat oven to 350°F. Coat a 13 x 9-in. baking dish with nonstick spray.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 4 to 5 minutes until limp and just beginning to brown.
Whisk soup, milk, rice, sour cream and onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon on some soup mixture and cover tightly with foil.
Bake 1 1/4 hours or until a meat thermometer inserted in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced, and the rice is nice and tender.
Sprinkle with cheese and bake, uncovered, 5 minutes or until cheese bubbles and just begins to brown.

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