Chicken and Rice Casserole Recipe (Minus the Can)

Ditch the canned soup and bake a chicken and rice casserole from scratch.-dairy free. Instead of the 2 creams, 2 tablespoons of cornstarch in 1/3 cup chicken broth.-skip the wine it makes the cream curdle-plain Greek yogurt as the dairy. -To cook the casserole on the stovetop, use a large sauté pan with a tight cover, cook on low when all is assembled. Cook it low enough to keep a simmer, but not so high that you burn the rice.-If you don't have both Italian seasoning and poultry season, you can substitute 2 teaspoons of one of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil.

2 ½ pounds boneless skinless chicken thighs, cut into 1 into 1 ½ inch pieces, patted dry

Salt and freshly ground pepper

4 tablespoons extra virgin olive oil, divided

1 medium onion, chopped

2 cloves garlic, minced

8 ounces cremini or button mushrooms, sliced

¼ cup dry sherry or white wine

1 ⅓ cups chicken stock (see Recipe Note)

½ cup sour cream

¼ cup heavy cream

1 cup uncooked white rice, medium or long grain

1 ½ teaspoons salt

1 teaspoon Italian seasoning

1 teaspoon poultry seasoning

½ teaspoon paprika

2 tablespoons chopped fresh parsley

Directions at simplyrecipes.com

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