Fun Ingredient Fact
Adding fresh sautéed mushrooms gives this dish a lift.
Not your grandmother’s chicken and rice casserole. I love this classic dish! We grew up eating this and looking forward to leftovers. In fact, it’s requested that my mom make this when she comes to visit. But I wanted to turn this dish up a little without straying too far. The sautéed mushrooms give this dish a deep and rich flavor that you can’t get from a can of soup. And the blend of spices adds warmth to what could be, if not careful, a one-dimensional dish from the past. Oh yeah, this is another kid-tested and approved dish in our house! Roasted broccoli, green beans, or a garden salad go great with this dish and can be add ons.
Boneless Chicken Breast and Sautéed Mushrooms Rice Casserole
Homemade one-dish creamy boneless chicken and mushroom rice casserole
Ingredients
- White rice
- Diced boneless chicken breasts
- Sauteed mushrooms
- Cream of mushroom soup
- Cream of chicken soup
- Blend of spices; tumeric, garlic, onion, salt, pepper
- Whole milk
- Chicken broth
Instructions
- Preheat oven to 400 degrees. Loosen tinfoil and cook with lid on for 45 minutes. Reduce heat to 375, remove foil, sprinkle breadcrumb topping and finish baking for 20 minutes. Remove and let rest for 5 minutes before serving.
