Why You’ll Love This this Saffron-Buttered Chicken & Yellow Rice
This saffron-buttered chicken and yellow rice casserole is like getting a warm hug from your kitchen – it’s comfort food that actually looks fancy enough for company, but simple enough that you won’t lose your mind making it.
The tender, sherry-poached chicken gets all snug with fragrant saffron rice and the creamiest, dreamiest sauce that’s basically a mashup of everything good in your fridge.
Plus, you can make the whole thing ahead and freeze it, which means future you gets to feel like a meal-planning genius when you pull this golden beauty out for dinner.
Ingredients List
This golden, comfort-food masterpiece comes together with ingredients you probably already have tucked away in your pantry and fridge.
- 6 boneless skinless chicken breasts
- 1/2 cup dry sherry
- 1/2 cup unsalted butter, cold (one stick)
- 10 ounces saffron rice mix (Mahatma Brand)
- 3 1/3 cups water
- 2 tablespoons butter
- 2 (10 1/2 ounce) cans cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons parsley
A Few Things to Keep in Mind:
- This isn’t exactly what you’d call a light recipe – between the butter, mayo, and sour cream, we’re definitely in comfort food territory
- You could swap Greek yogurt for some of the sour cream if you want to sneak in a bit more protein
- The canned soup makes life easier, but it does add sodium, so taste before adding any extra salt
- That beautiful saffron rice mix is doing most of the flavor heavy lifting, which is why this recipe works so well even with simple ingredients
Step by Step Directions
This hearty casserole combines tender sherry-braised chicken with golden saffron rice in a rich, creamy sauce that’s perfect for feeding a crowd. For the highest quality results, consider using a premium saffron set to ensure your rice achieves that distinctive golden color and aromatic flavor.
Step-by-Step Instructions:
- Preheat oven to 350°F and arrange 6 chicken breasts in a single layer in a 13 x 9 inch casserole pan.
- Grate 1/2 cup cold butter evenly over the chicken and pour 1/2 cup dry sherry into the pan.
- Cover and bake for 50 minutes until chicken is fully cooked.
- While chicken bakes, bring 3 1/3 cups water and 2 tablespoons butter to a boil in a saucepan.
- Add 10 ounces saffron rice mix, stir, cover, and simmer for 20 minutes.
- Remove rice from heat, fluff with a fork, and set aside.
- In a large bowl, combine 2 cans cream of chicken soup, 1/2 cup mayonnaise, 1 cup sour cream, 2 teaspoons paprika, and 2 teaspoons parsley.
- When chicken is done, pour the cooking broth into the soup mixture and stir until well blended.
- Dice the cooked chicken into bite-sized pieces.
- In the same 13 x 9 inch pan, layer the fluffed rice on the bottom.
- Spread half of the soup mixture over the rice.
- Add the diced chicken as the next layer.
- Top with remaining soup mixture and sprinkle with additional paprika.
- Bake at 350°F for 30-40 minutes until hot, bubbly, and heated throughout (45 minutes to 1 hour if previously frozen and thawed).
Substitutions and Variations
• Vegetable boost – Frozen peas, diced bell peppers, or mushrooms fold right into the rice layer.
It’s a sneaky way to get more veggies in there, and honestly, who doesn’t need that?
• Cheese lovers unite – A cup of shredded cheddar or Swiss cheese between the layers turns this into pure comfort food heaven.
Sprinkle some on top too, because why not?
• Wine substitution – No sherry on hand? White wine, chicken broth, or even white grape juice will work.
The chicken just needs something flavorful to braise in.
Additional Things to Serve With This Dish
This rich, creamy casserole deserves sides that won’t compete but will definitely complement.
- Simple green salad – Something crisp and fresh cuts through all that creamy goodness. A basic vinaigrette works perfectly, nothing fancy needed.
- Steamed broccoli or green beans – The bright color looks gorgeous next to the golden rice, plus you get that satisfying crunch contrast.
- Crusty dinner rolls – Because to be frank, you’re going to want something to soak up every last bit of that sauce.
- Roasted asparagus – Toss with olive oil, salt, and pepper, then roast until slightly crispy. Takes about 15 minutes and feels a little more elegant.
- Caesar salad – The tangy dressing and crunchy croutons play beautifully against the mild, comforting flavors.
- Garlic bread – If you’re already going full comfort food mode, might as well lean into it completely.
Cooking Tips & Tricks (Chef’s Notes)
A few little secrets can turn this already amazing casserole into something that’ll have people asking for the recipe.
- Don’t skip the grating step for that cold butter – I know it seems fussy, but those tiny butter shreds melt more evenly and create the most incredible buttery layer that seeps into every bite.
- Save some of that cooking liquid magic – When you pour the broth from the cooked chicken into your soup mixture, taste it first. That sherry-butter combo is liquid gold, and you want every drop working for you.
- Let your rice rest like it’s taking a spa day – After that 20-minute simmer, keep the lid on for another 5 minutes before fluffing. The grains finish cooking in their own steam and come out perfectly tender.
- Assembly order actually matters here – Rice first creates a foundation that soaks up flavors, then half the sauce so it doesn’t all sink to the bottom, chicken next so it stays moist, then the rest of the sauce on top for that gorgeous golden finish.
- Test for doneness in the center – The edges always heat up first, but you want that middle section bubbling too. A knife inserted in the center should come out steaming hot.
- Rest it for 10 minutes after baking – This gives everything time to settle and makes serving so much cleaner. Nobody wants their beautiful casserole turning into soup on the plate.
Nutritional Facts
This hearty casserole serves 8 and delivers a satisfying blend of protein, carbs, and comfort in every portion.
- Calories per serving: Approximately 485 calories
- Protein: 28g from chicken breast and dairy components
- Carbohydrates: 35g primarily from the saffron rice mix
- Total Fat: 25g from butter, mayonnaise, and sour cream
- Saturated Fat: 12g mainly from dairy ingredients
- Sodium: 890mg largely from canned soup and rice seasoning
- Fiber: 1g from rice and minimal vegetable content
- Calcium: 15% daily value from dairy ingredients
- Iron: 8% daily value from chicken and enriched rice
- Vitamin A: 12% daily value from butter and paprika
- Cholesterol: 95mg from chicken and dairy products
Fun “Did You Know?”
Did you know that saffron, the star spice in this recipe, comes from the delicate stigmas of crocus flowers and requires about 150 flowers to produce just one gram?
That’s why it’s often called “red gold” and costs more than actual gold by weight!
I find it fascinating that saffron’s been treasured for over 3,000 years, used by ancient civilizations for everything from medicine to royal dyes.
Each stigma must be hand-picked during a brief harvest window, making saffron one of the world’s most labor-intensive spices.
You’re truly cooking with culinary treasure!
