Today’s recipe was inspired by a Pinterest find of The Lucky Wife’s. She had found a chicken casserole recipe one day that she wanted me to make, so she pinned it to her Recipes To Try Board. But when she went back to it after buying the ingredients (eliminating a few we did not want to include), the blogger had made it accessible only to paying members of her site!
So we moved to Plan B. I took the ingredients and came up with this delicious rice pilaf recipe we are serving you today.
I really have no idea how the original recipe was made, but my version turned out so well that The Lucky Wife no longer cared about the original. The Well-Fed Kids liked it, too, so it was a good day in the kitchen.
We definitely would recommend you give it a try. Enjoy!
- 2 tablespoons olive oil
- 1¼ to 1½ pounds chicken tenderloins
- sage
- thyme
- celery seed
- kosher salt
- cracked black pepper
- 1 medium Vidalia onion, chopped
- 8 ounces sliced baby portobellos
- 2 teaspoons garlic, minced
- 1 stick butter
- 2 cups uncooked rice
- 4 cups chicken broth
- mozzarella cheese
- Preheat oven to 350 degrees.
- Heat a large non-stick skillet over medium high heat and add olive oil.
- Lay chicken tenderloins down in hot oil. Season with ⅛ teaspoon each sage, thyme, celery seed, salt and pepper. Sear tenderloins on each side until nice caramelization appears. Remove tenderloins from pan and place in 9x13 casserole dish, spread evenly across the bottom.
- Return skillet to heat and add chopped onion. Saute until translucent and add sliced mushrooms and minced garlic. Saute until mushrooms are soft.
- Add butter. Combine until thoroughly melted.
- Add uncooked rice. Season rice and vegetable mixture with approximately ¼ to ½ teaspoon each of sage, thyme, celery seed and pepper. Stir to combine thoroughly.
- Pour rice and vegetable mixture over tenderloins, spreading evenly with a wooden spoon.
- Add approximately 4 cups chicken broth. Cover with tin foil and bake for approximately 1½ hours or until liquid is absorbed and rice is al dente.
- Serve topped with shredded mozzarella cheese.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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