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I’m going to attempt this recipe for tonight’s dinner but considering its lockdown in my location I have to use what I have in my pantry! Can I substitute basmati rice for the long grain? It’s all I have and I really want this for tonight’s family dinner. Thanks! Looks and sounds so yummy!
Hi Melanie, sure, basmati rice will work fine.
Flavorful chicken and rice. Followed recipe & it was outstanding!
I didn’t see this question in the comments, although I read many of them. Do you think it’s possible to adapt the stovetop version to the 6qt instant pot and if so, how long would you do the pressure (15m?) and would you reduce the liquid slightly to compensate? Natural release? Pregnant working mom here – trying to save some time and pot cleaning! Looks like a fantastic recipe.
We have a chicken and rice casserole recipe made JUST for the IP! Here it is. Enjoy: the casserole and your pregnancy :)
My family loved this casserole! I thought I’d have leftovers, but we were fighting for the last little bites at the end of the meal. It was very flavorful and fragrant, unlike so many blander rice and chicken casseroles I’ve tried in the past. Our palettes were absolutely satisfied. Will definitely make this again!
I’ve made it 3 times and it’s my favorite!! I doubled the 3rd try so hoping everything comes out right. Fantastic recipe!!!
Looking forward to dinner tonight. I want to freeze half, do I separate and freeze half before baking? Or bake and then freeze half? Thank you
Either way. If you freeze half that’s unbaked, it will of course take longer in the oven to be ready to eat. Good luck!
I made this dairy free. Instead of the 2 creams, I used 2 tablespoons of cornstarch in 1/3 cup old chicken broth. Otherwise, followed the recipe exactly. It was awesome. The chicken was real tender, as was the very moist rice. Can’t wait to make it again.
I made this tonight and really enjoyed it. Being under quarantine, I had to make some substitutions – I seasoned with the blends I already had at home (Penzeys Quebec Beef Blend, which is also good on chicken, and dried shallots), and used plain greek yogurt as the dairy. I did have to let the liquid evaporate for about 10 minutes on top of the cooking time. It was super satisfying.
I have saved this recipe for long time. With our life having slowed with this virus situation, I was excited to try it.While it was good, my husband and I agree that the flavor of the Italian seasoning was overpowering. We would have liked there to be a stronger presence of the sour cream and sherry taste.If there’s a next time, I’ll cut that seasoning in half, and in its place, up the sherry a bit and maybe also the garlic.As it is, I’m in no hurry to try it again.
Hi! My children don’t like mushrooms. Would you recommend any particular vegetable as a substitute?
Honestly, you can simply omit them and not use substitutes. Crazy as it sounds, broccoli florets might be good, if your kids like those on the softer side. Otherwise, you can include more veg with this meal by just serving them on the side. Good luck!
I was thinking about cutting the mushrooms into really small pieces or breaking them down in the food processor like I do in my Sunday gravy. Just a thought
This looks absolutely delicious!! Any ideas of how I could modify to make dairy free, as well? I see it calls for sour cream and cream. I would usually substitute coconut milk, but unfortunately coconut products have been removed recently, as well. I can use almond milk products – yogurt, milk.
That sherry is going to add so much flavor! Can’t wait to try this!
Hi Caroline, great question! I don’t know what would be a good substitute for the sour cream and cream if you also couldn’t use coconut milk. I might suggest looking at this slow cooker chicken rice casserole dish for inspiration for different ingredients and spices that are also really good, and dairy free.
I went dairy free. I used 2 tablespoons of cornstarch suspended in 1/3 cup of chicken broth to thicken the sauce before pouring it into the casserole. Delicious!
Great substitution John! Thank you for sharing your results.
Super yummy! Definitely going into the rotation!
Very tasty, I don’t make it often enough.
Can I substitute milk for the cream?
Go ahead and use the milk, yes! There’s a tiny chance it could curdle in the sherry reduction, but there’s a lot going on in this casserole, and barely curdled milk wouldn’t be noticeable.
Wow, this was good. Chicken Casserole is my Nemesis in the kitchen. It was defeated with recipe and the family rejoiced.Minor alterations. Used ground turkey. No white wine so I used chicken broth as another reader suggested. The family isn’t a fan of mushrooms so those were left out. However I can see how these would have added to the fray. I did as one other reader recommends I tried the uncooked rice and it backed a punch in the the onion. I chose to use sage and rosemary. I love rose mary. It was really good the next day too.I liked it didn’t have salty soup in it. It was very moist.I will make it again but I might add a cup of low fat mozerella to the liquid and maybe sautee a zucchini. I try to put veggies in so the family gets them “included”. I think a mild flavor veggie like that won’t alter the taste.Still, even as is this is SUPER good
This is now my go-to recipe! I do add one thing to this recipe, I sautee the rice with the garlic and onion after they are cooked. Just adds more flavor! You so much for this great recipe!
One of my family favorites! I don’t usually have sherry, so I reduce the same amount of chicken broth and carry on with the rest of the recipe. I use fresh herbs.. whatever I have on hand..usually some rosemary, parsley and thyme or basil.
I loved it, but I’m trying to figure out how to double it- does the cooking time change?
Hi Jasmine! If you are going to double it, I would make it in two separate dishes that are the same size. It may take a little bit longer in the oven, but not tremendously so. Please let us know how it turns out!
I double it routinely. As Carrie stated, I use two baking pans, both 9×13. I put a cup of rice in each, and after sauteeing the doubled amount of onion and mushrooms together I just divide that between the pans. When I make the sauce, I mix the sauce for each pan separately so I don’t overseason or put the wrong amount of liquid in a pan. I hope this helps!
Love this recipe but would like to double it – how would that affect cooking time?
Is it necessary to cook the casserole any longer than 45 minutes once you take tinfoil off? Cooking time says 1 hr 10 minutes?
Hi, Diane — Once the foil is removed you only need to cook it for a few minutes more if you see a lot of liquid. The 1 hr 10 minute cooking time includes the time it takes to saute the onions, mushrooms and brown the chicken before assembling the casserole. The casserole bake time is just 45 minutes.