Description

This Chicken and Rice Casserole with Cream of Mushroom Soup offers a delightful blend of flavors with tender chicken, hearty rice, and a creamy sauce, making it the perfect comfort food for quick dinners.

Ingredients

Scale

2 tablespoons butter
1 cup sliced mushrooms
1 cup chopped onion
1 cup chopped celery
3 cups cooked chicken, shredded or cubed
2 cups cooked rice
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped chives
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
Salt and pepper to taste
1 cup crushed crackers
1 cup French fried onions

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Instructions

Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and celery, then sauté for 6 to 8 minutes until tender. Transfer the veggies to a large bowl.
To the bowl with the veggies, add the chicken, rice, soup, milk, sour cream, chives, parsley, and thyme. Stir gently until everything is well combined and season with salt and pepper if you like.
Pour the mixture into the prepared baking dish.
For the topping, mix the crushed crackers and French fried onions in a medium bowl. Add the melted butter and toss to combine, then sprinkle this mixture on top of the casserole.
Cover the casserole with foil and bake for about 25 to 30 minutes until hot and bubbly. Remove the foil and bake for an additional 5 to 7 minutes until the topping is lightly toasted. Garnish with fresh parsley if desired.

Notes

For extra flavor, consider adding some cheese to the mixture before baking.
Feel free to use leftover chicken for a quick and easy meal.
This casserole can be prepared ahead of time and stored in the refrigerator before baking.

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 2g
Sodium: 780mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg