Do you have a can of cream of mushroom soup in your pantry that’s been collecting dust? If so, try making this Mushroom Soup Rice And Chicken for a comforting and easy weeknight meal.
For me, this mushroom soup rice and chicken dish instantly takes me back to my childhood. My mother would always have a can of cream of mushroom soup in her pantry, just in case she needed a flavorful base to create a delicious meal. More often than not, she made her own version of this recipe. Of course, she had her own spin on it, like adding in some spinach, dolloping every bowl with a spoonful of sour cream, and garnishing with a handful of chopped dill. Whether it was served on a snowy winter day or a brisk autumn afternoon, my siblings and I always devoured it.
This recipe is absolutely pure comfort food. From the start, searing the chicken breast in olive oil creates a tasty, golden brown crust that gives the dish a salty, umami flavor. The rich, savory flavor is then enhanced by the chicken broth that’s melded perfectly with the richness from the cream of mushroom soup. All of that scrumptious sauce is soaked by the perfect vessel—fluffy white rice. Garnish it with fresh herbs to cut through the decadent flavor, and you’ve got dinner on the table.
Is Mushroom Soup Rice And Chicken Healthy?
The best part about this casserole is that it boasts a good amount of protein from the chicken breast. By using a lean source of protein like skinless chicken breast, you’re cutting down on fat. Now, cream of mushroom soup isn’t the healthiest option. However, you can try using a low-fat cream of mushroom soup. Additionally, to add some more fiber, you can substitute the white rice with brown rice, though it will need a slightly longer cook time.
Why You’ll Love This Recipe
- Nothing quite sets a cozy mood better than a bubbling casserole in the oven. The rainy spring season couldn’t be a better time to curl up and watch the rain patter on your window with a bowl of this delicious casserole in your hand.
- The chicken broth in the recipe truly incorporates so much flavor, you’ll barely need to add any additional spices or seasonings.
- My personal favorite part about making a casserole like this is that you can throw together a bunch of different ingredients you probably already have in your pantry for an easy, delectable meal!
- The paprika and garlic powder in the recipe really shine through, supplying the casserole with a little bit of character. Plus, picky eaters, whether your kids or grandparents, will absolutely love it.
How do I store leftovers?
Once it’s fully cooled, the casserole can be stored in an airtight container in the refrigerator for around 3-4 days. If you want to reheat it, just pop it in the microwave and heat until it’s warm all the way through. You can also freeze any leftovers for up to 3 months.
Serving Suggestions
A dinner isn’t complete without a side dish of vegetables on your plate. To add some more green, I suggest pairing it alongside some Sautéed Squash And Zucchini or Crispy Air-Fryer Brussels Sprouts. Whenever I’m making a recipe that uses cream of mushroom soup, I crave a bright vegetable side that can cut through the creamy flavor. Sometimes it can simply just be a green salad, or if you want to really take your dinner to the next level, you can make this Cucumber Chickpea Salad. The freshness from the cucumber and tomatoes, plus the acidic lemon juice dressing, is a perfect contrast to the richness from the cream of mushroom soup.
Ingredients
- 4 small boneless, skinless chicken breasts (about 1 1/4 pounds)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Olive oil as needed
- 3/4 cup uncooked long-grain white rice rinsed
- 1 can (10.5 ounces) cream of mushroom soup
- 1 1/2 cups chicken broth
- Fresh herbs for garnish such as chopped parsley or thyme
Instructions
- Preheat oven to 375°F. Season chicken with salt, pepper, garlic powder, and paprika.
- Heat the olive oil in a skillet, and brown the chicken on both sides.
- In a baking dish, stir together uncooked rice, cream of mushroom soup, and chicken broth.
- Place browned chicken on top of the rice mixture. Cover with foil and bake for 50 minutes, or until the chicken is cooked through and rice is tender.
- Taste the rice and season it with salt and pepper as desired. Serve topped with optional fresh herbs.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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