Recipe: Chicken And Rice Casserole With Cream Of Mushroom Soup

June 30, 2023 Post a Comment

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Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking from www.pegshomecooking.com

Description

This recipe for chicken and rice casserole with cream of mushroom soup is a delicious and easy-to-make dish that is perfect for a family dinner or a potluck. Creamy, comforting, and full of flavor, this casserole is made with tender chicken, fluffy rice, and a creamy mushroom sauce that is sure to please everyone at the table.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

The ingredients for this recipe are: - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 can (10.5 oz) cream of mushroom soup - 1 cup long-grain white rice - 1 1/2 cups water - 1/2 cup milk - 1/2 cup sour cream - 1/4 cup chopped onion - 1/4 cup chopped celery - 1/4 cup chopped green bell pepper - 1/4 cup grated Parmesan cheese - 2 tbsp butter - 1 tsp garlic powder - Salt and pepper, to taste

Equipment

The equipment you will need for this recipe includes: - A large skillet - A 9x13 inch baking dish - Aluminum foil

Method

1. Preheat your oven to 350°F. 2. In a large skillet over medium heat, melt the butter. 3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. 4. Remove the chicken from the skillet and set it aside. 5. Add the onion, celery, and green pepper to the skillet and cook until softened, about 5 minutes. 6. Add the garlic powder and cook for 1 minute. 7. Add the rice, water, and cream of mushroom soup to the skillet and stir to combine. 8. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes. 9. Remove the skillet from the heat and stir in the milk, sour cream, Parmesan cheese, and salt and pepper to taste. 10. Add the chicken to the skillet and stir to combine. 11. Pour the mixture into a 9x13 inch baking dish and cover with aluminum foil. 12. Bake for 45 minutes. 13. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the rice is cooked through.

Notes

- You can use any type of chicken you prefer, such as chicken thighs or bone-in chicken breasts. - You can also use brown rice instead of white rice, but you will need to adjust the cooking time accordingly. - If you don't have cream of mushroom soup on hand, you can use cream of chicken soup instead.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains: - Calories: 375 - Total fat: 14g - Saturated fat: 7g - Cholesterol: 87mg - Sodium: 597mg - Total carbohydrate: 32g - Dietary fiber: 1g - Sugars: 3g - Protein: 29g

Recipe Tips

- Be sure to cut the chicken into bite-sized pieces so that it cooks evenly. - You can also add additional vegetables to the casserole, such as sliced mushrooms or diced carrots. - If you want to make this recipe ahead of time, you can prepare the casserole up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.