homey chicken and rice casserole
Ingredients
- Servings: 4
- 1 cup rice
- 1 1/4 cups chicken broth
- 2 tablespoons olive oil
- 2 cups sliced white mushrooms
- 1 small onion, chopped
- 2 cups shredded cooked chicken
- 1 (10.75 ounce) can fat-free cream of chicken soup
- 1 cup light sour cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 1 tablespoon seasoned salt (such as lawry's®)
- ground black pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup crushed garlic-and-butter flavor croutons
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 9-inch square baking dish.
- bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- heat olive oil in a saucepan over medium heat. cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. reduce heat to low. add cooked rice to the saucepan; stir until rice is evenly mixed in. transfer mixture to prepared baking dish.
- bake in preheated oven 15 minutes. top casserole with cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. let cool 5 minutes before serving.
No comments:
Post a Comment