Gravy, chicken soup and sour cream make this hearty chicken mushroom rice casserole one you’ll want to curl up with. Be prepared to make it often, as it fills ’em up fast and tastes fantastic! —Nancy Foust, Stoneboro, Pennsylvania
Creamy Chicken and Mushroom Rice Casserole
Can you freeze Creamy Chicken and Mushroom Rice Casserole?
Freeze the cooled casserole mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat in a saucepan, stirring occasionally; add water if necessary.
Chicken Mushroom Rice Casserole Tips
Can you use other types of rice to make chicken mushroom rice casserole?
While we’d like to say you can use any kind of rice you have on hand, this recipe is formulated to work with instant rice. If you swapped it for another type of rice, the chicken mushroom rice casserole may end up either too watery, or very thick. So, it’s best to stick with instant rice.What other swaps can you make in chicken mushroom rice casserole?
If you’re looking to put your stamp on this casserole, there are a number of things you can do. First would be to use another flavor of cream soup. Cream of mushroom comes to mind, but don’t rule out cream of celery, cream of asparagus and cream of broccoli as options as well. If you’ve got leftover turkey from Thanksgiving, go ahead and use that in place of the chicken.Can you make chicken mushroom rice casserole ahead of time?
If you have a few minutes before heading out the door in the morning, mix all the ingredients up and put the mixture in the greased 13x9-in. dish, and store it in the fridge, covered. Unbaked, it will last up to 2 days; after baking you can keep it for about 4 days (if it’s not eaten before then). You can also freeze the uncooked casserole for up to 6 months in an airtight container.—James Schend, Taste Recipes Deputy Culinary Editor
Creamy Chicken and Mushroom Rice Casserole
Prep Time
20 min
Cook Time
50 min
Yield
9 servings
Ingredients
- 3 cups shredded cooked chicken
- 2-2/3 cups chicken gravy
- 2 cups uncooked instant rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 medium onion, chopped
- 2/3 cup chopped celery
- 2/3 cup water
- 1/4 cup chopped pitted green olives
- 1/4 cup chopped ripe olives
- 2 teaspoons dried parsley flakes
- 1/8 teaspoon pepper
- Chopped green onions, optional
Directions
- Preheat oven to 375°. In a large bowl, combine the first 13 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. If desired, top with chopped green onions.
Nutrition Facts
1-1/3 cups: 305 calories, 12g fat (5g saturated fat), 68mg cholesterol, 790mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Loading Popular in the Community
Loading Reviews
