Cider Chicken and Rice Bake – taste autumn in this simple yet flavorful apple cider weeknight casserole.
Casseroles never go out of style when you need an easy chicken dinner, as it is a dish that practically cooks itself.
We use seasonal flavors to make them more interesting. This time apple cider and cremini mushrooms make it taste like autumn while yellow mustard and herbs make it even more aromatic.
Any type of de-boned chicken meat will be fine used in this recipe, white or dark. You can cut it into small cubes or leave pieces of meat larger.
I used my favorite Arborio type of rice which releases starch and creates an incredibly creamy dish, similar to risotto, without the need to stir it on stovetop. It also makes a dish lighter and healthier because no actual cream is used.
Cider Chicken and Rice Bake is a perfect meal for busy weekday dinners.
- 1/2 lb (approximately 250 g) chicken meat, cubed
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 1/2 cups apple cider
- 2 Tbsp flour
- 4 Tbsp chicken broth or water
- 2 cups mushrooms, sliced
- 3/4 cups Arborio rice
- 1 tsp yellow mustard, or to taste
- salt, pepper, thyme, rosemary and parsley, to taste
Fry chicken in olive oil until golden. Remove from the pan.
In the same pan, fry onion until translucent. Add garlic and cider.
In a small bowl, mix flour with broth or water and add to the pan. Cook stirring until mixture boils and thickens.
Return chicken to the pan together with all remaining ingredients.
Transfer the mixture to an oiled casserole dish and cover it with aluminum foil. Bake for 50 minutes in 375 F (190 C) preheated oven. Uncover and bake for 20 more minutes or until rice is cooked through.
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