Mushroom Soup Chicken Rice Casserole Recipe
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Description
This is a hearty and comforting casserole that is perfect for a cozy dinner. It combines tender chicken, savory mushrooms, and fluffy rice in a creamy mushroom soup sauce. This recipe is easy to make and will be a hit with the whole family.Prep Time
Prep time for this recipe is about 15 minutes.Cook Time
Cook time for this recipe is about 1 hour.Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ cups uncooked white rice
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 ½ cups water
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
Equipment
- Large skillet
- 9x13 inch baking dish
- Measuring cups and spoons
- Cooking spray
Method
- Preheat the oven to 350°F.
- In a large skillet over medium-high heat, cook the chicken until it is no longer pink. Remove the chicken from the skillet and set it aside.
- In the same skillet, sauté the mushrooms, onions, and garlic over medium heat until the onions are translucent.
- Add the uncooked rice to the skillet and stir it into the mushroom mixture.
- Add the cream of mushroom soup, cream of chicken soup, water, thyme, salt, and pepper to the skillet. Stir until everything is well combined.
- Add the cooked chicken to the skillet and stir everything together.
- Spray a 9x13 inch baking dish with cooking spray.
- Pour the chicken and rice mixture into the baking dish.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and sprinkle the shredded cheese over the top of the casserole.
- Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
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