-
-
My review
Homey Chicken and Rice Casserole
fittzi
"This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 623 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
- Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 623 calories; 25.9 g fat; 62.9 g carbohydrates; 32.5 g protein; 85 mg cholesterol; 2057 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 7082 Ratings
-
-
-
-
-
Most helpful positive review
6/17/2013
I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried oni...
Most helpful critical review
5/20/2014
This was not a bad recipe, but not one I'll probably make again. I thought it was a little bland and needed something extra that I couldn't put my finger on. I also didn't love the sour cream,...
Most helpful
Most positive
Least positive
Newest
6/17/2013
I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried oni...
2/5/2013
I made this and the kids loved it. My son already declared that he wanted it for his birthday dinner. That's how good it was. I modified it a bit by using farro instead of rice and cream of m...
6/24/2013
This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casse...
2/13/2014
Great recipe! I always like to add something green to a casserole, slip in a veggie, so this time had green peas on the shelf. Delicious. Next time will try with broccali or asparagus. Every...
12/28/2013
I changed this recipe up a bit. I made homemade cream of celery soup, and by doing this I didn't need to add the milk or the 1/2 of chicken broth because the cream of celery had enough liquid. S...
12/1/2013
Thought it was a great casserole! I had to use more liquid in the rice, but it turned out nicely. I also substituted 'Top The Tator' for the sour cream. It added an extra little kick.
1/1/2013
The whole family loved this and I will make this my go to chicken and rice dish for now on
12/8/2012
This is so good. Use slightly less seasoned salt than recommended; otherwise change nothing!
12/15/2012
So good. I made a few changes based on what i had on hand, first i used one small can of mushrooms and added some minced garlic,(cooked in butter not olive oil.) also i left out the cheese and c...