So if you read my blog, I love to make casseroles. Honestly its really easy, throw ingredients together, pop in oven, cook and enjoy. And I tend to be on this chicken casserole kick. Fine by me!! Love chicken!! (Honestly that's all I had for dinner this week) So for this casserole, I combined the last two. And the end result......................DELICIOUS!!!!!!!!!
4 chicken thighs*
1 cup uncooked wild rice blend
1 medium zucchini, chopped
1/2 can of diced tomatoes
1 cup mushrooms, chopped
1 cup baby spinach
1/4 cup heavy whipping cream
1 Tbsp unsalted butter
1/2 cup shredded parmesan cheese
1 tsp minced garlic
salt, pepper, red pepper, garlic powder, onion powder, paprika
*bone-in with skin
Preheat oven to 450 degrees. In 8x8 casserole dish layer rice to cover bottom. In saute pan on medium heat, add butter letting it melt slightly, then add garlic, cook for about a minute. Add spinach and saute for a few minutes. As spinach sautes, spice both sides of chicken thighs, set aside. Add mushrooms to pan and cook for another minute. Stir in cream, sprinkle in salt, pepper, and red pepper. Finally add tomatoes and stir, turning off heat. Take chopped zucchini and evenly place on top of rice, then pour in sauce. Make sure sauce is evenly distributed. Place chicken on top. Cover dish with aluminum foil, place in oven for 1 hour. At the half way point pull dish out and remove foil. Remove chicken and place to the side. Take 1/4 cup of cheese and stir into rice mixture. Return chicken and add remaining cheese. Cover again and return to oven to finish cooking. When cooking is done, remove foil and let sit for 5 minutes, this allows the sauce to thicken.
Enjoy!!!
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