Looking for a warm, satisfying dinner that’s easy to prepare? This cream of mushroom chicken and rice recipe is the ultimate comfort food. With tender chicken, creamy mushroom sauce, and fluffy rice, this dish is perfect for weeknights or family gatherings. Packed with flavor and made with simple ingredients, this cream of mushroom chicken and rice will quickly become a household favorite. Learn how to create this delicious cream of mushroom chicken and rice step by step.
Ingredients:
Ingredients for the cream of mushroom chicken and rice recipe:
- 4 boneless, skinless chicken thighs or breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup uncooked long-grain white rice
- 1 3/4 cups chicken broth
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Execution
Step-by-Step Method for the cream of mushroom chicken and rice recipe:
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken: Season the chicken with paprika, salt, and pepper on both sides.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Add diced onion, garlic, and mushrooms. Cook for 3-4 minutes until softened and fragrant.
- Combine ingredients: In the prepared baking dish, combine uncooked rice, cream of mushroom soup, chicken broth, and sautéed vegetables. Stir to mix well.
- Arrange chicken: Place the seasoned chicken on top of the rice mixture. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
- Broil for color (optional): For a golden finish, remove the foil and broil for 2-3 minutes.
- Garnish and serve: Let the dish rest for 5 minutes. Garnish with fresh parsley and serve warm.
Tips:
For the Best cream of mushroom chicken and rice recipe:
- Use chicken thighs: Thighs stay juicier than breasts during baking, making them ideal for this recipe.
- Don’t over-stir the rice: Mixing too much can make the dish overly starchy. Combine ingredients gently.
- Add vegetables: Incorporate peas, carrots, or green beans for added nutrition.
- Use low-sodium broth: Control the saltiness by using low-sodium chicken broth and soup.
FAQs:
- Can you substitute cream of mushroom soup for cream of chicken soup?
- Yes, cream of mushroom soup can be substituted for cream of chicken soup in most recipes, including chicken and rice casseroles. It adds a savory and earthy flavor that complements the dish well. For a closer match, consider blending cream of mushroom soup with a bit of chicken broth to mimic the cream of chicken flavor.
- What can I add to chicken and rice for flavor?
- To enhance the flavor of chicken and rice, consider adding:
- Spices: Garlic powder, onion powder, paprika, thyme, or rosemary.
- Fresh herbs: Parsley, cilantro, or dill.
- Cheese: Shredded cheddar, Parmesan, or a sprinkle of feta.
- Vegetables: Sautéed mushrooms, bell peppers, or peas.
- Broth: Use chicken broth instead of water when cooking the rice for richer flavor.
- Is it okay to put raw chicken in a casserole?
- Yes, it is safe to use raw chicken in a casserole, as long as the dish is baked long enough for the chicken to cook fully. Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving. Cut the chicken into smaller pieces to help it cook evenly and faster.
- How do you thicken cream of mushroom sauce?
- To thicken cream of mushroom sauce, you can:
- Use a flour slurry: Mix 1 tablespoon of flour with 2 tablespoons of water and whisk it into the sauce.
- Use cornstarch: Combine 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
- Reduce the sauce: Simmer the sauce uncovered until the liquid reduces and thickens naturally.
- Add cream or butter: Stir in heavy cream or butter for a richer and thicker consistency.
Whisk continuously to avoid lumps while thickening the sauce.
