The cold weather had me craving something hot, creamy, and cheesy. As I discovered with my first farro bake, farro is a great grain for a casserole because its hardy structure holds up well in the oven. The white wine, sour cream, and cream of mushroom combination was perfect for a warming winter meal.
Guessipe
- 2 cups farro, cooked to al dente
- 2 TBSP olive oil
- 1 large onion, chopped
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tsp garlic powder
- salt and pepper to taste
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup white wine
- 2 tsp chicken bouillon
- 1/2 tsp paprika
- 2 cups shredded mozzarella
Sauté the onion in the olive oil over medium heat until it begins to turn translucent. I happened to have half of a red onion and half of a yellow onion that I needed to use up, but you can use whatever kind of onion you like.
Add the chicken, garlic powder, salt, and pepper. Continue to cook until the chicken is cooked through.
Stir in the cream of mushroom soup, sour cream, white wine, chicken bouillon, paprika, and mozzarella.
Transfer to a 9×13 baking dish. Bake at 375 degrees F for 30 minutes.
