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 mushrooms fresh, sliced
- 1 small onion diced (about 1 cup
- 1 cup celery about 3 stalks, diced
- 3 cups chicken such as the meat from a store-bought rotisserie chicken, cooked, shredded or diced
- 3 cups rice white rice, brown rice, or wild rice will all work well, cooked
- 1 (10.75 ounce) condensed cream of mushroom soup from can
- ½ cup milk (or sub with chicken broth or water)
- ½ cup sour cream
- 1 tablespoon chives or 1 teaspoon dried chives, chopped fresh
- 1 tablespoon parsley or 1 teaspoon dried parsley flakes, chopped, fresh
- 1 teaspoon thyme or ¼ teaspoon dried thyme, fresh leaves
- kosher salt to taste
- ground black pepper to taste
FOR THE TOPPING
- 1 Ritz crackers coarsely crushed (about 31 crackers total, sleeve
- 1 (2.8 ounce) French-fried onions canned
- 3 tablespoons butter melted
- fresh parsley optional garnish, chopped
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
(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%)
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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