Golden Mushroom Chicken And Rice Casserole Recipes

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CHICKEN AND RICE CASSEROLE



Chicken and Rice Casserole image

Quick 'n' easy chicken and rice casserole.

Provided by sharker

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 4

1 cup white rice
4 skinless, boneless chicken breast halves
1 (1 ounce) package French onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  • Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 46.5 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 1 g, Protein 32.2 g, SaturatedFat 1.5 g, Sodium 1189.3 mg, Sugar 1.5 g

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

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

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.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

GOLDEN MUSHROOM CHICKEN AND RICE CASSEROLE



Golden Mushroom Chicken and Rice Casserole image

My parents have been making this recipe since I was little and I always loved it. It probably came form Campbell's. It uses Golden Mushroom Soup instead of Cream of Mushroom.

Provided by JSkizzle

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 1 casserole, 2 serving(s)

Number Of Ingredients 6

1 medium onion
1 cup uncooked converted rice (I use Uncle Ben's Converted Rice)
1 (10 3/4 ounce) can condensed golden mushroom soup (I use Campbell's)
1/2-1 cup water
4 pieces chicken drumsticks or 4 pieces chicken thighs
pepper

Steps:

  • Preheat oven to 350° Fahrenheit.
  • Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
  • Finely chop onion and spread on bottom of casserole dish.
  • Pour rice over onion.
  • Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
  • Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
  • Season chicken with pepper.
  • Place chicken over rice and pour the rest of the soup mixture on top.
  • Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
  • You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.

Nutrition Facts : Calories 718.1, Fat 19.1, SaturatedFat 5.9, Cholesterol 128.4, Sodium 1435.8, Carbohydrate 92.5, Fiber 2.8, Sugar 6.5, Protein 39.9

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, MUSHROOM AND WILD RICE CASSEROLE



Chicken, Mushroom and Wild Rice Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

GOLDEN CHICKEN WITH RICE



Golden Chicken with Rice image

Chicken and rice has never been so easy, or so delicious! This very tender chicken is served over creamy wild rice; finish the meal with steamed carrots or another favorite veggie. -Sharon Juart of Rochester Mills, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 4 servings.

Number Of Ingredients 6

1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix

Steps:

  • In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13x9-in. baking dish. Top with chicken; sprinkle with onion soup mix. , Cover and bake at 350° for 2 hours or until a thermometer reads 180° and rice is tender.

Nutrition Facts : Calories 561 calories, Fat 25g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 2359mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE



Easy Chicken-Mushroom and Rice Casserole image

This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese (or to taste)
1 small onion, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne (optional or to taste)
1/3 cup grated parmesan cheese (or to taste)
shredded cheddar cheese (or use crushed cornflakes)

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).

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

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