Chicken And Mushroom Rice Casserole For Dummies Recipes

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CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN, RICE, AND MUSHROOM CASSEROLE



Chicken, Rice, and Mushroom Casserole image

A creamy casserole full of chicken, mushrooms, and rice and topped with pecans

Provided by Christin Mahrlig

Categories     Casserole     Dinner

Number Of Ingredients 16

3 tablespoons butter, (divided)
8 ounces cremini mushrooms, (sliced)
1/4 cup sherry
1 large yellow onion, (diced)
1 small stalk celery, (diced)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
2 cups chicken broth
1 cup half-and-half
1 1/2 cups converted rice, (cooked according to package directions)
3 cups diced cooked chicken
1/4 cup shredded Parmesan cheese
1/4 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.
  • In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to the bowl and set aside.
  • Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.
  • Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.
  • Gradually add broth, whisking to incorporate it into flour.
  • Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.
  • Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.
  • Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.

Nutrition Facts : Calories 490 kcal, ServingSize 1 serving

CHICKEN AND MUSHROOM RICE CASSEROLE FOR DUMMIES



Chicken and Mushroom Rice Casserole for Dummies image

An adaptation, IMHO, a perfection of an old standard. Mom used to make her version in the morning, set the oven timer, and come home to a delicious meal. (Use frozen chicken if you do this.)

Provided by Irish Fasnacht

Categories     One Dish Meal

Time 1h27m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter, divided
2 tablespoons hot water
1 tablespoon chicken base (or a boullion cube)
2 (10 3/4 ounce) cans cream of mushroom soup
1 (4 -6 ounce) can sliced mushrooms
2 cups brown rice (not instant) or 2 cups white rice (not instant)
1 1/2 lbs chicken parts (of any type, bone, skin, or not, frozen is assumed in cooking time)
salt
pepper

Steps:

  • Preheat oven to 375.
  • Grease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
  • In a vessel than can hold and measure more than 4 cups, Mix Hot water with chicken base until dissolved.
  • Add cream of mushroom soup.
  • Add sliced mushrooms.
  • Add water to measure 4 cups total.
  • Stir mixture thoroughly.
  • Add rice directly into mixture, mix well.
  • Pour mixture into greased casserole.
  • Press chicken into mixture in casserole until partially covered. (As much or as little as you can fit or want, the rice is great alone as well) I prefer 5-6 frozen chicken thighs.
  • Distribute remaining butter over top of casserole.
  • Cover with foil.
  • Bake for 75 minutes or until chicken is cooked.
  • Salt & Pepper to taste, if necessary.
  • Optional: If chicken is boneless, cut chicken into pieces with kitchen shears while still in casserole. Stir and serve.

Nutrition Facts : Calories 592.2, Fat 25.3, SaturatedFat 8, Cholesterol 98.3, Sodium 785.9, Carbohydrate 55.1, Fiber 2.4, Sugar 2.3, Protein 34.5

CHICKEN, MUSHROOMS AND RICE



Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
  • Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
  • Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
  • Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

CHICKEN N RICE CASSEROLE FOR DUMMIES



Chicken N Rice Casserole for Dummies image

So..I don't think anyone is a dummie...but if you aren't used to cooking or have limited time/pantry items/skills..this is for you. Yummy, easy, delicious! I already had the chicken and panko bread crumbs on hand, as well as the onion and garlic powder...so the whole thing cost me $4.

Provided by Tiz4tggr

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) boxes creamy four cheese Rice-A-Roni
1 (10 ounce) package frozen broccoli and cheese sauce
3 cups cooked chicken, Cubed
1 cup shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon garlic powder
4 green onions, sliced into 1/4 inch peices
1 cup panko breadcrumbs

Steps:

  • Cook rice according to package directions.
  • Cook brocolli according to package directions.
  • Preheat oven to 350.
  • Mix all the above ingredients, except the bread crumbs, in a large bowl.
  • Transfer to a large, greased glass baking dish.
  • Sprinkle top of casserole with bread crumbs. Spray top of casserole with cooking spray so the top gets crispy brown and bake for 20-25 minutes.

Nutrition Facts : Calories 202.6, Fat 8.9, SaturatedFat 4.1, Cholesterol 54.2, Sodium 227.6, Carbohydrate 11, Fiber 0.9, Sugar 1.1, Protein 18.7

BAKED RICE WITH CHICKEN AND MUSHROOMS



Baked Rice With Chicken and Mushrooms image

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It's a great dish for feeding a crowd and also reheats beautifully, so it's worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, main course

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Steps:

  • Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
  • Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  • Add wine and simmer briskly until reduced by half, about 5 minutes.
  • Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
  • Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
  • While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  • Fluff rice, then top with sautéed mushrooms and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 898 milligrams, Sugar 4 grams, TransFat 0 grams

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE



Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
  • Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  • Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

ONE DISH CHICKEN AND RICE BAKE



One Dish Chicken and Rice Bake image

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 50m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup water*
¾ cup uncooked regular long-grain white rice
¼ teaspoon paprika
¼ teaspoon ground black pepper
4 each skinless, boneless chicken breasts

Steps:

  • Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
  • Bake at 375 degrees F 45 minutes or until done.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.4 g, Cholesterol 68.9 mg, Fat 5.3 g, Fiber 1.8 g, Protein 29.3 g, SaturatedFat 1.4 g, Sodium 612 mg, Sugar 0.7 g

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