CREAMY CHICKEN MUSHROOM RICE CASSEROLE
Delicious, creamy, cheesy rice casserole made with lots of mushrooms and chicken.
Provided by Lyuba Brooke
Categories dinner Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Slice mushrooms and set them aside until ready to cook.
- Preheat the oven to 350 and grease a 9x9 casserole dish.
- Preheat a cooking pan over medium heat. Add some oil and let it heat up.
- Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
- Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.
- Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.
- In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
- Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.
- Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
- Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
- Spread the casserole mixture evenly and top off with remaining cheese.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 380 kcal, Carbohydrate 28 g, Protein 23 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 142 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
EASY CHICKEN-MUSHROOM AND RICE CASSEROLE
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
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).
CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE
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
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
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.
MAMAW'S CHICKEN AND RICE CASSEROLE
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
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
CHICKEN GLORIA CASSEROLE
Make comfort food truly glorious with a chicken dish that's sure to become one of your go-to favorites. A splash of sherry brightens the creamy flavors for an extra dash of elegance.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
- In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
- Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
- Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
- Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
- Top with parsley.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 2 g, TransFat 0 g
CREAMY CHICKEN AND MUSHROOM CASSEROLE
This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.
Provided by tidewrinkle
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
- Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g
CREAMY MUSHROOM-CHICKEN CASSEROLE
I've tried bland recipes, and came up with a flavorful one everyone will like. I've been asked for it so many times, I thought I'd create it here for others to try this creamy mushroom-chicken casserole.
Provided by Sandra Sendall
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
- Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
- Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 23.5 g, Cholesterol 68.5 mg, Fat 19.5 g, Fiber 3.9 g, Protein 17.3 g, SaturatedFat 10.6 g, Sodium 630.9 mg, Sugar 4.9 g
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