Best Creamy Chicken And Mushroom Rice Casserole Recipes

CREAMY CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Creamy Chicken, Mushroom and Wild Rice Casserole image

This recipe is from 2013 Woman's Day issue from the casserolequeens.com. I tweaked a little and it's delicious.

Provided by Kathy Klein @KMK1969

Number Of Ingredients 12

Ingredients

4 tablespoon(s) oil, plus more for the dish
1 1/2 cup(s) wild rice blend
1 small onion, chopped
1 pound(s) white mushrooms, sliced
2 large garlic cloves, chopped
1 package(s) baby spinach, 9-10 oz.
3 tablespoon(s) all purpose flour
3 cup(s) milk, 2%
8 ounce(s) shredded swiss cheese
1/4 teaspoon(s) red pepper
3 cup(s) rotisserie chicken, deboned
2 tablespoon(s) fresh thyme

Steps:

Heat oven to 375 degrees. Oil a 9 x 13 casserole dish.
Cook the rice according to package directions.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook under tender 6-8 minutes.
Add the mushrooms and cook until tender 6 to 8 minutes. Stir in garlic and thyme and cook for 1 minute. Transfer to a large bowl and toss with the spinach.
Wipe out skillet and heat remaining 2 tablespoons oil over medium heat. Sprinkle flour over the oil and cook, stirring for 1 minute.
Gradually whisk in the milk. Simmer whisking often until thickened about 5 to 6 minutes.
Remove from heat and add cheese, red pepper, salt and pepper; stir until the cheese melts and sauce is smooth.
Shred chicken, discarding skin and bones. Add the chicken and rice to the cheese mixture and toss to coat.
Fold in the spinach mushroom mixture.
Transfer to the prepared casserole dish. Cover with foil and bake until bubbling around the edges 45 to 50 minutes. Let stand for 5 minutes before serving.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish 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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

3 cups cubed 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

Steps:

Preheat oven to 375°. In a large bowl, combine all 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.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE

Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish 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

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

Preheat oven to 375°. In a large bowl, combine all 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., Freeze option: Freeze cooled casserole mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring occasionally; add a little water if necessary.