A simple one pan, stovetop Chicken and Rice Casserole recipe in a tangy Dijon mustard sauce that’s loaded with mushrooms and bacon. This Dijon mustard sauce has a gorgeous color and is delicious with the chicken and bacon, the mushrooms and rice are the perfect foundation of the meal, and it has just enough green in it from the parsley and scallions to make you feel healthy!
The ingredients in my Chicken and Rice Casserole recipe can easily be modified to fit your specific tastes or double in size to feed a hungry crowd. But keep that Dijon mustard sauce the way it is, that’s what will have you making this recipe again and again.
Dijon Chicken and Rice Ingredients
- Chicken and Rice: This is a classic combination of casseroles. Cutting the chicken into smaller slices makes this a great stovetop recipe to feed a hungry crowd.
- Cremini Mushrooms: Also known as Baby Bella mushrooms here in the USA. Don’t crowd the pan when sauteing them, this will allow them to brown rather than just steam.
- Bacon: Crisp smoky bacon added to the casserole at the last minute. The bacon grease adds amazing flavor to the sautéed mushrooms!
- Chicken Stock and Tomatoes: A great combination to flavor the rice.
- Dijon Mustard: Adds a great kick of flavor to the chicken and this amazing sauce.
- Spices: Turmeric, cayenne, salt, and pepper. A simple combo but they add great color and flavor.
- Aromatics: Onions and garlic add a great aroma and flavor to this chicken and rice casserole.
Here is my Dijon Chicken and Rice Casserole recipe:
Dijon Chicken and Rice Casserole
A simple one pan, stovetop Chicken and Rice Casserole recipe in a tangy Dijon mustard sauce that’s loaded with mushrooms and bacon.
Servings 8
Calories 401kcal
Ingredients
- 4 Chicken Breasts 2-inch Pieces
- 1/2 Pound Bacon 1/2-inch dice
- 1 Pound Cremini Mushrooms (Baby Bella Mushrooms)
- 3/4 Cup Onion Small dice
- 1 Teaspoon Garlic Crushed and chopped
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon Cayenne Pepper
- 1/4 Cup Dijon Mustard
- 4 Cups Chicken Stock
- 1 15-Ounce Can Diced Tomatoes
- 1 Cup Basmati Rice 40-minute cooking time
Garnish
- Flat-Leaf Parsley Chopped
- Scallions Chopped
Instructions
- Place a large covered skillet over medium-high heat. Fry bacon until crispy, set aside to drain
- Discard all but 2 tablespoons of bacon grease. Add sliced mushrooms, garlic and onions, sauté until mushrooms begin to brown
- Add all remaining ingredients (except chicken breasts and bacon) stir, bring to a boil, cover and reduce heat to low, simmer for 20 minutes
- Add chicken breasts and continue to simmer for another 20 minutes, until the chicken breasts have an internal temperature of 165F
- Stir in half of the chopped parsley, sprinkle the bacon, remaining parsley and scallions on top
Nutrition
Calories: 401kcal | Carbohydrates: 28g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 1020mg | Potassium: 920mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
