CHICKEN & MUSHROOM RICE CASSEROLE

Chicken & Mushroom Rice Casserole image

Provided by Alicia .

Time 1h

Number Of Ingredients 10

3-4 boneless, skinless chicken breasts (is also good with thighs)
1/2 Tbsp rosemary, dried
2 tsp basil, dried
few dash(es) salt and pepper
1 Tbsp onion flakes, or about 1/4 cup fresh chopped onion
1 8oz pkg yellow rice
1 can(s) family size, cream of mushroom soup
1/2 c milk
handful button mushrooms, diced or 1 small can mushrooms
15-20 ritz or other buttery crackers, crushed (optional)

Steps:

1. Preheat oven to 350 degrees and lightly grease the sides of a baking dish, glass preferred.
2. Place chicken in a large saucepan/cooking pot. Fill with water so chicken is completely covered. Add rosemary, basil, onion, salt and pepper. Cook until chicken is done. Reserve the broth. If desired, cut chicken into strips or chunks, I typically keep them whole.
3. Set the chicken aside and cook the rice, according to package directions in the chicken broth.
4. In a separate bowl, mix the whole can of soup, milk, 2-4 tablespoons of reserved broth, and sliced mushrooms. Spread a few spoonfuls of this on the bottom of prepared baking dish.
5. When rice is done, spoon it into the baking dish and set chicken on top. Pour over soup mixture and sprinkle crushed Ritz or buttery crackers (never saltines!) over it. Bake for about 15-20 minutes, until it starts to bubble. Allow to set about 5 minutes before serving.

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