Preparation Time:15 minutes
Cook Time:1 hour 30 minutes

Chicken, Rice, & Mushroom Casserole

Preheat oven to 375°F. Heat 2 tablespoons oil in skillet over medium-high heat. Season chicken pieces with salt and pepper. Working in batches, brown chicken about 3 to 5 minutes on both sides. (Chicken does not have to be cooked through, just browned.) Remove chicken to bowl and set aside.

Add 1 tablespoon oil to skillet. Lower heat to medium, add onions, and cook, about 3 minutes. Add garlic; cook 30 seconds more. Spoon onions and garlic into a shallow 9 x 13 x 2 3-quart casserole dish.

Raise heat to medium high. Add mushrooms to skillet. Sauté, until lightly brown, and mushrooms release some moisture. Add mushrooms to baking dish.

Add 1/4 cup chicken stock to pan, scraping up browned bits from bottom of pan. Let reduce to about 1 tablespoon. Add remaining 2½ cups stock and remove from heat. Whisk in Chobani and 1½ teaspoons salt. Stir rice into baking dish. Stir yogurt-stock mixture into rice. Add Italian seasoning (or fresh herbs) and to dish.

Place chicken on rice mixture in a single layer. Cover tightly with aluminum foil. Bake for 75 minutes. Remove foil. If there's too much liquid, let cook 5 minutes. Sprinkle with fresh parsley before serving.

Calories from Fat 27

Saturated Fat 6g

Trans fat 0.00g

Cholesterol 149mg

Total Carbohydrate 21g

Dietary Fiber 2g

Sugars 4g

Protein 50g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.