March 25: Chicken Carrot Casserole

4 chicken breasts, bonein and skin removed... or 8 thighs or drumsticks
1 3/4 cup strong chicken broth
1/4 cup white wine
1/4 cup sour cream
2 Tbs. dried parsley
1 Tbs. dried basil
1 1/2 cup calrose rice (the Japanese sticky variety)
1 1/2 cup shredded carrot (or substitute any vegetable, as long as it is slice or chopped finely.)
1/2 cup mozzarella cheese

Combine broth, wine, sour cream, and spices in a bowl and whisk until smooth. Lightly grease a 9x 12 casserole pan and pour in rice and carrots. Mix them together. Add half of the liquid mixture. Place the chicken pieces on top and pour the remaining liquid over them. Cover the dish with foil and bake 50 minutes at 325 degrees. Uncover the casserole and bake 15 minutes longer. Add cheese to top and broil until it melts. Serves four.

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