Chicken and Rice with Cream of Mushroom Soup Recipe
If you’re looking for a comforting meal, try this Chicken and Rice with Cream of Mushroom Soup! It features tender, juicy boneless chicken paired with delicious mushrooms, fresh broccoli, and fluffy rice, all smothered in a creamy, savory sauce. It's a delightful dish that’s sure to please everyone at the table!
Equipment
Ingredients
- ½ pound boneless chicken
- 4 ounces mushrooms
- 1 cup fresh broccoli
- ½ cup chicken broth
- 1 cube beef bouillon (or chicken bouillon)
- 1 can cream of chicken soup (or cream of mushroom soup)
- ½ cup uncooked long grain and wild rice (or white rice)
- 2 Tablespoons dried onion flakes
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery seed
- ⅛ teaspoon paprika
- ⅛ teaspoon ground black pepper
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Coat two 18.6 oz individual baking dishes (or an 8 x 11 baking dish) with cooking spray and set aside.
- Chop the broccoli and mushrooms into bite sized pieces.
- Dice the chicken into bite sized pieces, or leave whole if preferred.
- In a saucepan, combine the chicken broth and beef bouillon, bring to a boil and stir until cube is dissolved.
- Add cream of chicken (or mushroom) soup and whisk to combine.
- To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.
- Layer the mushrooms and broccoli in the two dishes, divided evenly.
- Add the chicken on top of the veggies.
- Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.
- Place the two dishes on a baking sheet.
- Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.
- Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.
- Garnish with fresh parsley if desired. Serve and enjoy.
Video
Notes
Notes about ingredients and substitutions
- Swap out the broccoli for peas and celery.
- You can use either cream of mushroom soup or cream of chicken soup.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Serving: 1Calories: 332kcalCarbohydrates: 40gProtein: 35gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 654mgPotassium: 1057mgFiber: 5gSugar: 5gVitamin A: 380IUVitamin C: 46mgCalcium: 56mgIron: 2mg
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