Description
Savor the delicious blend of chicken, rice, and creamy mushroom soup in this Chicken and Rice Casserole. Perfect for quick dinners, it offers irresistible flavors and simple preparation that everyone will love!
Ingredients
- butter
- mushrooms
- onion
- celery
- chicken
- rice
- cream of mushroom soup
- milk
- sour cream
- chives
- parsley
- thyme
- crackers
- French fried onions
Instructions
- Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
- In a large skillet over medium heat, melt the butter. Add mushrooms, onion, and celery, then sauté until the vegetables become tender, around 6 to 8 minutes. Transfer this mixture to a large bowl.
- To the bowl with the vegetables, add chicken, rice, soup, milk, sour cream, chives, parsley, and thyme. Stir gently until well combined. Season with salt and pepper as desired.
- Pour the mixture into the prepared baking dish.
- For the topping, combine crackers and French fried onions in a medium bowl. Add melted butter and mix well. Sprinkle this topping over the casserole.
- Cover with foil and bake for 25 to 30 minutes until the filling is 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
You can substitute cooked chicken for an even quicker prep time.
Feel free to add your favorite vegetables to customize this casserole.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg