CHICKEN AND RICE WITH MUSHROOMS
This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F.
- Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
- Add onions to skillet and cook for 2 minutes.
- Season chicken with garlic powder, paprika, and onion powder.
- Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
- Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
- Stir in garlic.
- Add rice and cook for 1 minute.
- Add chicken broth; increase heat to high and bring to a boil.
- Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
- Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
- Remove from oven and let stand 5 minutes.
- Garnish with Parmesan cheese and parsley; serve.
Nutrition Facts : Calories 469 kcal, Carbohydrate 53 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 235 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY CHICKEN AND RICE WITH MUSHROOMS
This is a very simple dish to make and my husband just raves about it. It is tasty served with broccoli or a side salad.
Provided by Jennifer Bishop Hamm
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
- Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
- Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.
Nutrition Facts : Calories 539 calories, Carbohydrate 66.6 g, Cholesterol 76.8 mg, Fat 13.8 g, Fiber 1.7 g, Protein 35.5 g, SaturatedFat 4.2 g, Sodium 1702.9 mg, Sugar 6.4 g
CHICKEN, MUSHROOM, AND RICE SOUP
They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.
Provided by Chef John
Time 3h
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
- Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
- Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
- Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
- Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
- Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g
CREAMY CHICKEN AND RICE BAKE
Topped with yummy melted cheese, this easy one-pot chicken dish is a great recipe that is sure to please everyone.
Yield 4
Number Of Ingredients 8
Steps:
- Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
- Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
- Bake at 375°F (190°C) until chicken is cooked through and rice is tender - about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
Nutrition Facts :
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
CAMPBELL'S MUSHROOM SOUP CHICKEN AND RICE (ONE DISH)
I got this recipe off the Campbell Soups website...
Categories Poultry Dinner Poultry Dinner
Yield 5
Number Of Ingredients 6
Steps:
- Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
- Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
- RECIPE TIPS
- Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
- Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Nutrition Facts : Nutritional Info Servings Per Recipe 5 Amount Per Serving Calories
More about "chicken mushroom and rice soup recipes"
MUSHROOM SOUP CHICKEN & RICE CASSEROLE - THE KITCHEN …
From thekitchenmagpie.com
5/5 (51)Total Time 1 hrCategory Main CourseCalories 464 per serving
- Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.
- Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn't dry out. If the chicken has skin - and I prefer it that way - you can gently set the chicken on top.
CHICKEN, MUSHROOM, AND WILD RICE SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 40 minsServings 14
- Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)
- Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.
- Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.
CHICKEN, MUSHROOM, AND RICE SOUP | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
5/5 (1)Estimated Reading Time 3 minsServings 6
- Heat half the olive oil in a large Dutch oven over medium high heat. Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a tin foil tent. Return the Dutch oven to the stove and add the remaining olive oil and the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes. Add the butter and mushrooms and cook, stirring often, for 2-3 minutes. Add the chicken and it's juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute. Add the flour and cook, stirring often, for 1-2 minutes
- Slowly add the chicken broth while stirring constantly. Side Note: Your soup will be thicker if you really pour that broth in SLOWLY and stir. Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the bay leaf. Let the soup simmer for 15 minutes or until the veggies are tender. Remove bay leaf. Taste the soup then season with sea salt and freshly cracked pepper, to taste. Ladle into bowls and serve. Enjoy.
CHICKEN, MUSHROOM & RICE SOUP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chicken Rice Soup RecipesCalories 379 per servingTotal Time 4 hrs
- To prepare stock: Place chicken, coarsely chopped onion, carrots and celery, smashed garlic, bay leaves, parsley and thyme sprigs in a large stockpot. Add water. Bring almost to a boil over high heat. Immediately reduce heat to a gentle simmer and cook, uncovered, for 2 hours, periodically skimming off any foam that rises to the top.
- Remove the chicken to a clean cutting board. When cool enough to handle, pick the meat off the bones, shred and reserve. Strain the stock through a fine-mesh sieve and discard the solids. (You should have about 12 cups.)
- To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, about 5 minutes. Add garlic and cook, stirring, about 1 minute more.
- Stir in the stock, scraping up any browned bits. Add rice, carrot, celery, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook, covered, until the rice is just tender, 25 to 30 minutes. Add mushrooms, parsley, thyme and the reserved shredded chicken and cook until the mushrooms are tender, 5 to 8 minutes.
CREAMY MUSHROOM CHICKEN RICE SOUP - BUNNY'S WARM OVEN
From bunnyswarmoven.net
5/5 (1)Estimated Reading Time 2 mins
ONE DISH CHICKEN & RICE BAKE - CAMPBELL SOUP COMPANY
From campbells.com
4.1/5 (660)Total Time 1 hrServings 4Calories 358 per serving
CREAM OF MUSHROOM RICE - CAMPBELL SOUP COMPANY
From campbells.com
4.5/5 (13)Total Time 15 minsServings 4Calories 205 per serving
10 BEST BAKED CHICKEN AND RICE WITH MUSHROOM SOUP …
From yummly.com
CHICKEN AND RICE CASSEROLE WITH CREAM OF MUSHROOM …
From yummly.com
CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP | 12 TOMATOES
From 12tomatoes.com
4.8/5 (13)Category DinnerCuisine AmericanEstimated Reading Time 3 mins
- Melt half of the butter in a pan over medium-high heat. Add mushrooms and cook until about 10-15 minutes, or until all of their liquids have been cooked out.
- Melt the remaining butter in the same pan and add onions, carrots, and celery. Cook until tender, about 8-10 minutes.
- Stir in broth, rice, and chicken. Bring to a boil then reduce heat, place a lid on the pan, and simmer until the rice is tender, about 20-30 minutes.
CREAMY CHICKEN AND WILD RICE SOUP WITH MUSHROOMS - JULIA'S ...
From juliasalbum.com
4.9/5 (18)Total Time 1 hrCategory SoupCalories 422 per serving
MUSHROOM, CHICKEN, AND CAULIFLOWER-RICE SOUP
From strongfitnessmag.com
Author STRONG Fitness Mag
CHICKEN, MUSHROOM, AND WILD RICE SOUP RECIPE - HOME ...
From homestratosphere.com
Cuisine AmericanCategory Soup RecipesAuthor April FreemanTotal Time 40 mins
CHICKEN AND RICE CASSEROLE {WITH MUSHROOM SOUP} - THE ...
From theseasonedmom.com
Cuisine AmericanTotal Time 55 minsCategory DinnerCalories 521 per serving
CHICKEN AND MUSHROOM RICE SOUP | RALSTON FAMILY FARMS
From ralstonfamilyfarms.com
Phone (479) 641-1403
CHICKEN, MUSHROOM, AND WILD RICE SOUP - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
Estimated Reading Time 50 secs
CHICKEN WONTON WITH MUSHROOM AND TENDER SOUP RECIPE ...
From simplechinesefood.com
CHICKEN BREAST RICE MUSHROOM RECIPES - ALL INFORMATION ...
From therecipes.info
CAMPBELL'S CREAM OF MUSHROOM SOUP RECIPES WITH CHICKEN AND ...
From soupnation.net
CHICKEN, MUSHROOM & RICE SOUP RECIPE | EATINGWELL
From asparagus.recipes.does-it.net
CHICKEN MUSHROOM AND RICE SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search