This recipe combines the creamy richness of cream of mushroom soup with tender chicken and fluffy rice for a comforting and satisfying one-pan meal. Perfect for a weeknight dinner or a cozy weekend gathering, this casserole is easy to customize to your taste.
What You'll Need:
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced (or a mix of mushrooms for extra flavor)
- 1 cup uncooked long-grain rice
- 2 cans (10.75 oz each) condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk (or cream for a richer flavor)
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Chicken: Season the chicken cubes with salt and pepper.
- Sauté Aromatics: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
- Cook the Rice: Stir in the rice and cook for 1 minute, stirring constantly, to toast the grains slightly. This helps prevent them from becoming mushy.
- Add the Soup Mixture: Pour in the cream of mushroom soup, chicken broth, and milk. Stir well to combine. Add the thyme.
- Simmer and Bake: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Alternatively, you can transfer the skillet to a preheated oven at 350°F (175°C) and bake for 20-25 minutes, or until bubbly and the chicken is cooked through.
- Add Chicken (Optional Baking Method): If baking, add the chicken during the last 10-15 minutes of baking time to ensure it's cooked through without overcooking. If simmering on the stovetop, add the chicken to the skillet along with the rice and cook until cooked through.
- Cheese and Garnish: If using, sprinkle the cheddar cheese over the top during the last 5 minutes of baking or simmering. Garnish with fresh parsley before serving.
Frequently Asked Questions (FAQs):
Can I use different types of rice?
Yes, you can experiment with different types of rice, but long-grain rice works best for this recipe because it holds its shape well. Brown rice will require a longer cooking time.
Can I make this recipe in a slow cooker?
Yes! Sauté the onions, garlic, and mushrooms as directed. Then, transfer everything to a slow cooker. Add the chicken, soup, broth, milk, and seasonings. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
What can I add to make it more flavorful?
Consider adding other vegetables like carrots, peas, or celery. You can also experiment with different herbs and spices, such as rosemary, oregano, or paprika. A dash of Worcestershire sauce or soy sauce can add depth of flavor. Adding a tablespoon or two of Dijon mustard can add a tangy kick.
Can I make this ahead of time?
Yes, you can assemble the casserole ahead of time and bake it later. Store it covered in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer. The chicken should also be opaque and no longer pink.
This Creamy Mushroom Chicken and Rice Casserole is a delicious and easy weeknight meal that’s sure to become a family favorite. Enjoy!
