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Baked Chicken With Rice And Cream Of Mushroom Soup Recipe

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Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking
Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking from www.pegshomecooking.com

Description

Baked chicken with rice and cream of mushroom soup is a classic comfort food that is easy to make and delicious to eat. This recipe is perfect for busy weeknights or lazy weekends. The chicken is baked to perfection and served with fluffy rice and a creamy mushroom sauce.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 4 bone-in chicken breasts
  • 1 cup long-grain white rice
  • 1 can cream of mushroom soup
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Large mixing bowl
  • Whisk

Method

  1. Preheat the oven to 375°F.
  2. Rinse the chicken breasts and pat them dry with paper towels. Season them with salt, pepper, garlic powder, onion powder, and dried thyme.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, chicken broth, and milk.
  4. Melt the butter in a skillet over medium-high heat. Brown the chicken breasts on both sides for about 5 minutes each.
  5. Spread the rice in the bottom of the baking dish. Pour the soup mixture over the rice and stir to combine.
  6. Arrange the browned chicken breasts on top of the rice and soup mixture.
  7. Cover the baking dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 15 minutes or until the chicken is cooked through and the rice is tender.
  9. Let the dish rest for 5 minutes before serving.
  10. Garnish with fresh parsley or chopped scallions if desired.

Notes

  • You can use boneless, skinless chicken breasts if you prefer.
  • If you don't have chicken broth, you can use water instead.
  • You can add sliced mushrooms to the soup mixture if you like.
  • You can also use brown rice instead of white rice, but you may need to adjust the cooking time.

Nutrition Info

  • Calories: 400
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 110mg
  • Sodium: 1000mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 37g

Recipe Tips

  • Make sure the chicken is fully cooked before serving.
  • You can use low-sodium chicken broth and cream of mushroom soup to reduce the sodium content of this dish.
  • You can add frozen peas or mixed vegetables to the rice and soup mixture for added nutrition.
  • You can double the recipe and freeze half for later.

Enjoy this hearty and delicious baked chicken with rice and cream of mushroom soup dish!


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