Description

This Chicken and Rice Casserole with Cream of Mushroom Soup showcases a delightful blend of flavors and textures, making weeknight dinners simple and satisfying. With its creamy base and crispy topping, it’s comfort food at its best, perfect for busy families looking for a hearty meal.

Ingredients

Scale

8 servings of cooked chicken, shredded
1 cup of long-grain white rice, uncooked
1 can of cream of mushroom soup
1 cup of milk
1 cup of sour cream
1 cup of sliced mushrooms
1 small onion, diced
1 cup of diced celery
2 tablespoons of chopped chives
2 tablespoons of chopped parsley
1 teaspoon of dried thyme
1/2 cup of crushed crackers
1/2 cup of French fried onions
4 tablespoons of butter, melted
Salt and pepper to taste

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Instructions

Preheat the oven to 350°F and grease a 9 x 13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add mushrooms, onion, and celery, sautéing until tender (6 to 8 minutes). Transfer to a large bowl.
Add chicken, rice, cream of mushroom soup, milk, sour cream, chives, parsley, and thyme to the vegetables. Stir gently until fully combined, tasting for seasoning with salt and pepper.
Pour the mixture into the greased baking dish.
In a medium bowl, combine crushed crackers and French fried onions with the melted butter. Toss to mix 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 golden. Garnish with fresh parsley if desired.

Notes

Ensure the chicken is fully cooked before shredding for the casserole.
Feel free to include additional vegetables like bell peppers or carrots for added nutrition.
This casserole can be prepared ahead of time and refrigerated before baking.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 15g
Cholesterol: 70mg