Ingredients
- 1 lb boneless chicken (breast or thighs)
- 8 oz cremini or button mushrooms, sliced
- 1 cup long-grain white or brown rice
- 1 can cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh herbs (thyme or rosemary)
- Salt and pepper, to taste
- Cheese (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt butter in a large skillet over medium heat. Sauté minced garlic until fragrant, then add in the mushrooms and cook until soft.
- Combine uncooked rice, cream of chicken soup, chicken broth, and sautéed mushrooms in a separate bowl and mix well.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until golden.
- Check the chicken’s internal temperature reaches 165°F (75°C) and the rice is fluffy.
- Let cool slightly before serving, garnishing with fresh herbs.
Notes
Feel free to add seasonal vegetables or substitute ingredients for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-free option available