EASY CHICKEN AND RICE RECIPE WITH CREAM OF MUSHROOM SOUP RECIPES

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EASY CHICKEN AND RICE CASSEROLE RECIPE - HOW TO MAK…



Easy Chicken and Rice Casserole Recipe - How to Mak… image

This chicken and rice casserole dinner is the easiest decision you'll make all week.

Provided by Lena Abraham

Categories     nut-free    weeknight meals    winter    baking    dinner    main dish    poultry

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for baking dish

2 c.

white rice, rinsed well and drained

1

large onion, chopped

2 c.

low-sodium chicken broth

2

(10.5-oz.) cans cream of mushroom soup

Kosher salt

Freshly ground black pepper

4

large bone-in, skin-on chicken thighs (about 2 lb.)

2 tbsp.

melted butter

2 tsp.

fresh thyme

1

clove garlic, finely minced 

1 tbsp.

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.  Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.  Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.Garnish with parsley before serving. 

Nutrition Facts : Calories 1025 calories

CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT



Chicken Wild Rice Soup Recipe: How to Make It image

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts : Calories 154 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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