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Cream Of Mushroom Soup Chicken And Rice Casserole Recipe

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Chicken and Rice Casserole (Dinner at the Zoo) Chicken recipes casserole, Creamy chicken and
Chicken and Rice Casserole (Dinner at the Zoo) Chicken recipes casserole, Creamy chicken and from www.pinterest.com

Description

This cream of mushroom soup chicken and rice casserole recipe is a classic comfort food that is easy to prepare and perfect for a family dinner or potluck. The combination of tender chicken, creamy mushroom soup, and fluffy rice makes it a delicious and filling meal that everyone will love.

Prep Time

The prep time for this recipe is approximately 15 minutes, which includes chopping the ingredients and cooking the rice.

Cook Time

The cook time for this recipe is approximately 1 hour, which includes baking the casserole in the oven.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup uncooked white rice
  • 1 cup water
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped mushrooms
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan, combine the rice, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
  3. In a large mixing bowl, combine the cooked rice, chicken, cream of mushroom soup, onion, celery, carrots, mushrooms, garlic powder, thyme, salt, and black pepper. Stir well to combine.
  4. Pour the mixture into a 9x13 inch baking dish and spread it evenly. Sprinkle the grated Parmesan cheese on top.
  5. Cut the butter into small pieces and dot them on top of the cheese.
  6. Cover the dish with foil and bake for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  8. Let the casserole cool for 5-10 minutes before serving.

Notes

This recipe can be easily adapted to include your favorite vegetables or herbs. You can also use brown rice instead of white rice for a healthier option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 360
  • Total fat: 15g
  • Saturated fat: 7g
  • Cholesterol: 77mg
  • Sodium: 1010mg
  • Total carbohydrates: 32g
  • Dietary fiber: 2g
  • Sugar: 2g
  • Protein: 25g

Recipe Tips

  • If the casserole is browning too quickly, cover it loosely with foil to prevent burning.
  • For a creamier casserole, you can add an additional can of cream of mushroom soup or some sour cream to the mixture.
  • You can use chicken thighs instead of chicken breasts for a more flavorful casserole.
  • If you don't have Parmesan cheese, you can use any other type of cheese that melts well.
  • For a vegetarian version of this recipe, you can use vegetable broth instead of chicken broth and omit the chicken.

Enjoy this delicious and comforting cream of mushroom soup chicken and rice casserole recipe with your family and friends!


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