Chicken and Rice Casserole with Mushroom Soup
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Chicken and Rice Casserole with Mushroom Soup
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An easy, shortcut chicken and rice casserole with cream of mushroom soup and tender rotisserie chicken.
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Ingredients
FOR THE FILLING
- ¼ cup butter
- 8 ounces Sliced Fresh Mushrooms
- 1 small onion, diced (about 1 cup)
- 1 cup diced celery (about 3 stalks)
- 3 cups cooked, shredded or diced chicken (such as the meat from a store-bought rotisserie chicken)
- 3 cups cooked rice (white rice, brown rice, or wild rice will all work well)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk (or sub with chicken broth or water)
- ½ cup sour cream
- 1 tablespoon chopped fresh chives (or 1 teaspoon dried chives)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
FOR THE TOPPING
- 1 sleeve Ritz crackers, coarsely crushed (about 31 crackers total)
- 1 (2.8 ounce) can French-fried onions
- 3 tablespoons Butter, melted
- Optional garnish: chopped fresh parsley
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Instructions
PREPARE THE FILLING
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside. Melt the butter in a large skillet over medium heat. Add the mushrooms, onion, and celery; sauté until tender, about 6 to 8 minutes. Transfer the veggie mixture to a large bowl.
- To the same bowl with the vegetables, add the chicken, rice, soup, milk, sour cream, chives, parsley, and thyme. Stir gently until completely combined. Taste and season with salt and pepper, if desired.
- Transfer the mixture to the prepared baking dish.
PREPARE THE TOPPING
- In a medium bowl, stir together the crackers and French-fried onions. Add the melted butter and toss to combine. Sprinkle over the top of the casserole.
BAKE THE CASSEROLE
- Cover the casserole and bake until the filling is hot and bubbly, about 25 to 30 minutes. Remove the cover and continue baking for 5 to 7 more minutes, until the topping is lightly toasted. Garnish with fresh parsley, if desired.
Notes
- Try microwaveable packets of rice for another shortcut, or use leftover rice from a previous meal.
- For a lighter option with less sodium, feel free to substitute with the Heart Healthy variety of condensed soup.
Nutrition Information
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Serving
1/8 of the casserole
Calories
521kcal
(26%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
714mg
(30%)
Potassium
389mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
582IU
(12%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 521kcal | 26% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 714mg | 30% |
| Potassium | 389mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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