Description
This Chicken and Rice Casserole with Cream of Mushroom Soup delights with its rich flavors and simple preparation. It’s a perfect comfort food for a quick dinner, featuring tender chicken, creamy soup, and crunchy toppings for a lovely finish!
Ingredients
Scale
- 8 servings of cooked chicken, shredded
- 1 cup of uncooked rice
- 1 can of cream of mushroom soup
- 1/2 cup of milk
- 1/2 cup of sour cream
- 1/4 cup of chopped chives
- 1/4 cup of chopped fresh parsley
- 1 teaspoon of dried thyme
- 3 cups of sliced mushrooms
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1/2 cup of butter, melted
- 1 cup of crushed crackers
- 1 cup of French-fried onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
- Melt the butter in a large skillet over medium heat, then sauté the mushrooms, onion, and celery until tender for about 6 to 8 minutes. Transfer the mixture to a large bowl.
- In the same bowl, add the shredded chicken, rice, cream of mushroom soup, milk, sour cream, chives, parsley, and thyme. Mix until well combined, tasting to adjust seasoning with salt and pepper if needed.
- Transfer this mixture into the prepared baking dish.
- For the topping, mix the crushed crackers and French-fried onions in a medium bowl, then combine with melted butter and sprinkle over the casserole.
- Cover with foil and bake for 25 to 30 minutes until hot and bubbly. Remove the foil and bake for an additional 5 to 7 minutes until the topping is lightly golden. Garnish with fresh parsley if desired.
Notes
Feel free to substitute the cooked chicken with leftover turkey for a post-holiday meal.
For a creamier casserole, add an extra can of soup or some shredded cheese to the mixture.
Make it gluten-free by using gluten-free crackers.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 65mg