Chicken Mushroom And Rice Soup Recipes

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CHICKEN AND RICE WITH MUSHROOMS



Chicken and Rice with Mushrooms image

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

3 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, (diced)
12 ounces chicken breasts, (diced)
½ teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon onion powder
8 ounces sliced mushrooms
salt, (to taste)
fresh ground pepper, (to taste)
3 cloves garlic, (minced)
1¼ cups long grain white rice
3 cups low sodium chicken broth
grated Parmesan, (for garnish)
chopped fresh parsley, (for garnish)

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



Easy Chicken and Rice with Mushrooms image

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

1 ¼ cups uncooked white rice
2 ½ cups water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups milk
1 (8 ounce) package sliced fresh mushrooms
1 (1 ounce) package dry onion soup mix
1 pound skinless, boneless chicken breast halves

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



Chicken, Mushroom, and Rice Soup image

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

1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice

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



Creamy Chicken and Rice Bake image

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

1 can (284 mL) CAMPBELL'S® Condensed Cream of Mushroom Soup
1 cup 250 mL water
3/4 cup 185 mL uncooked regular long grain white rice
1/2 tsp 3 mL onion powder
1/4 tsp 1 mL ground black pepper
2 cups 500 mL frozen vegetable
4 skinless, boneless chicken breast halves
1 cup 250 mL shredded Cheddar cheese

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



Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

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)



Campbell's Mushroom Soup Chicken and Rice (One Dish) image

I got this recipe off the Campbell Soups website...

Categories     Poultry     Dinner     Poultry Dinner

Yield 5

Number Of Ingredients 6

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves

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

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