Season with salt and pepper. This is a good recipe as is and a great base to make your own adjustments to. Sprinkled parmesean on the top instead of butter and put it in uncovered for 5 minutes. So quick, easy and delicious. Otherwise I followed the recipe exactly. In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Add chicken and cook until brown on both sides and no longer pink. I made it last night for the second time and made the following changes to liven it up: Your daily values may be higher or lower depending on your calorie needs. Sprinkle cheese over top. Salt and pepper. I decided to try it. Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of. cook time ... (8 oz/250g), cut into bite-sized pieces. 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. =). Serve this casserole with dinner rolls or biscuits and sliced fresh tomatoes, broccoli salad, or a simple tossed green salad for a satisfying meal. Add the cream of chicken soup … Preheat oven to 180°C and grease a 9"-x-13" baking dish with oil. Boneless chicken thighs instead of chicken breast. Only change I made was to add some Her*box chicken seasoning (which I think is the best) to the mix. 70 minutes was the perfect cook time for me INSTRUCTIONS . can cream of mushroom soup 1 … Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended. 1/4 teaspoon ground black pepper. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. 1. Next up, stir in chicken broth, rice, chicken, and mushrooms. Add the chicken to … I was surprised by how yummy it was. The cheese and butter created the most delicious crust! Edit: Forgot to mention I used regular long-grain white rice, not instant, if that matters. https://www.food.com/recipe/easy-chicken-and-rice-casserole-104033 Let the cheese melt, then serve. Combine soup and chicken in bowl. My family really liked this and I will definitely be making this again and again. Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. This was a great simple recipe base , very tasty. 1/2 teaspoon garlic salt. Saute 6 to 8 ounces of sliced mushrooms and add them to the rice. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 … For One Dish Buffalo Chicken & Rice Bake, stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and 1 to 2 tablespoons cayenne pepper sauce into the rice mixture before topping with the chicken. Completely immerse chicken in the rice mixture. Use whichever you prefer- just follow the recipe as written above for the best result. I used long grain white rice. It's easy and tasty. Add rice, onion, stock, and soup and stir until combined. Added 1/2 tsp poultry seasoning, 1/4 tsp of garlic powder, bag of frozen chopped broccoli, and a cup or so of shredded sharp cheddar half in mix half on top. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. I was surprised by how yummy it was. Season with salt and pepper. I mixed the soup, 1 1/2 c of chicken broth and a cup of brown rice. I used long grain white rice. I also posted this on Facebook! I was skeptical when I saw 3 cans of soup go into this and I almost deleted it until I read the 1st reviewer which stated my concerns with the soup and that it would have a processed taste which she stated didn't. https://www.closetcooking.com/creamy-mushroom-chicken-and-wild-rice I plan to experiment a bit in the future too, but it was loved just following this recipe as it is. I put black pepper, season salt, and paprika on chicken and placed them in a glass 11x13 dish that was sprayed with oil. Arrange the chicken pieces on top of the rice mixture. 1 cup water. Baked it at 400 covered for 30 minutes, then uncovered for another 25 minutes. Preheat oven to 375°. Preheat oven to 400 degrees F (200 degrees C). I have made this dish for 25 years, I double the recipe, only I use 2c instant rice, 2 family size cans of Campbell's Cream of Mushroom soup, and instead of paprika I use Lemon pepper. Cream of chicken made with chicken broth and extra chicken chunks is always a winner as well!! Omitted the salt due to the broth. Add 1/2 cup of milk, if you wish. It was a good pairing. https://www.sizzlingeats.com/cream-of-mushroom-chicken-recipe In the same vein- we love onion soup, and make a beef dish with stew meat, I can cream of mushroom, I packet soup. Meanwhile, cook two cups of basmati rice in your rice cooker or on the stovetop till tender. (and the heck with all the haters just b/c I changed a couple things) I used one and a half of the seasoning packets in the rice, soup, water mix. This classic chicken and rice casserole recipe is a one pan meal that’s full of tender chicken and creamy rice, all baked together to golden brown perfection. Rice is just close to my heart and loves it. Instead of condensed cream of mushroom soup, or cream of chicken or cream of celery soup, try condensed cheddar cheese soup. Pour over chicken. 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