Chicken Mushroom Rice Casserole Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

WILD RICE MUSHROOM CASSEROLE

Steps:

• In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

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.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CHICKEN, RICE AND MUSHROOM CASSEROLE

Steps:

• Mix the canned soup, beef broth and mayonnaise.
• Spread the rice and chicken breasts in the bottom of a glass casserole dish.
• Pour in the soup mixture.
• Add sliced mushrooms and sprinkle parmesan cheese over the top.
• Cook at 350 for 30-40 minutes or until browned on top.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

CHICKEN, MUSHROOMS AND RICE

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.