Chicken Rice And Mushroom Casserole Recipes

WILD RICE MUSHROOM CASSEROLE

Steps:

• In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

CHICKEN AND RICE WITH MUSHROOMS

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.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

CHICKEN AND RICE CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
• Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CHICKEN, RICE AND MUSHROOM CASSEROLE

Steps:

• Mix the canned soup, beef broth and mayonnaise.
• Spread the rice and chicken breasts in the bottom of a glass casserole dish.
• Pour in the soup mixture.
• Add sliced mushrooms and sprinkle parmesan cheese over the top.
• Cook at 350 for 30-40 minutes or until browned on top.

CHICKEN, RICE, AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.
• In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to the bowl and set aside.
• Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.
• Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.
• Gradually add broth, whisking to incorporate it into flour.
• Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.
• Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.
• Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.

CREAMY CHICKEN MUSHROOM RICE CASSEROLE

Steps:

• Slice mushrooms and set them aside until ready to cook.
• Preheat the oven to 350 and grease a 9x9 casserole dish.
• Preheat a cooking pan over medium heat. Add some oil and let it heat up.
• Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
• Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.
• Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.
• In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
• Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.
• Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
• Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
• Spread the casserole mixture evenly and top off with remaining cheese.
• Bake for 18-20 minutes.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Heat a large pot on medium high heat.
• Add chicken broth, unsalted butter, cream of chicken soup, cream of mushroom soup, black pepper, garlic and onion together and stir together well.
• Bring to a boil then turn off the heat.
• Add in the rice and chicken and stir well until coated.
• Pour mixture into baking dish and cover with foil.
• Bake for 50-60 minutes.
• Let sit for ten minutes before removing foil.

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.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.