Is it okay to cook chicken and mushroom together?

Yes, cooking chicken and mushrooms together is very common. The flavors complement each other well. It also creates a very tasty dish. This recipe is designed to combine them perfectly .

Can cream of mushroom soup be substituted for cream of chicken?

Yes, you can substitute cream of mushroom soup for cream of chicken . The flavor will be slightly different. However, the recipe should work well with both options. Use what you have readily available.

Do you cook rice before putting it in a casserole?

No, the rice in this recipe is added uncooked to the casserole dish. It cooks along with the other ingredients during baking. This is a key element to how the recipe works best.

What makes cream of mushroom soup taste better?

To enhance the taste of cream of mushroom soup, try using chicken broth instead of water. Also, adding some herbs and spices, such as garlic powder or onion powder can make a difference.

Chicken and Rice: Naturally Delicious Recipe

Description

A creamy and comforting chicken and rice casserole made with tender chicken, fluffy rice, and cream of mushroom soup. This simple, family-friendly dish is hearty, naturally flavorful, and perfect for busy weeknights or make-ahead meals.

Ingredients

1 ½ lbs (680 g) chicken pieces (thighs or breasts, bone-in preferred)
1 ½ cups uncooked rice (white, brown, or wild)
1 can (10.5 oz / 295 g) cream of mushroom soup (or cream of chicken)
3 cups chicken broth (or water)
1 medium onion, diced
2 medium carrots, diced (optional)
2 celery stalks, diced (optional)
2 tbsp olive oil or butter (optional, for sautéing vegetables)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
1 tsp salt, ½ tsp black pepper (to taste)
½ cup shredded cheese (optional, for topping)
Fresh parsley or chives, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine uncooked rice, cream of mushroom soup, chicken broth, and spices. Stir well.
Place chicken pieces into a greased 9×13-inch baking dish. Pour the rice mixture over the chicken, making sure everything is evenly coated.
Cover the dish tightly with foil and bake for 60–75 minutes, until chicken is fully cooked (165°F / 74°C internal temp) and rice is tender.
If using cheese, remove foil for the last 10 minutes of baking, sprinkle cheese on top, and let it melt into a golden crust.
Remove from oven, rest 10 minutes, then garnish with parsley or chives. Serve hot.

Notes

Use chicken thighs for richer flavor, chicken breasts for leaner protein.

Substitute cream of mushroom soup with cream of chicken for variation.

Add vegetables like peas, corn, or bell peppers for extra nutrition.

Store leftovers in the fridge up to 3 days, or freeze for 3 months.

Best served warm with a side salad or crusty bread.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course / Casserole
Method: Baking (Oven)
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 portion (~300 g)
Calories: ~410 kcal
Sugar: 3 g
Sodium: ~860 mg
Fat: 14 g
Saturated Fat: 4 g
Saturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 95 mg