Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can cream of mushroom soup
- 1/2 cup butter
- 2 cups long-grain white rice
- 1 cup mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cups chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat. Add the diced onions and sauté until they’re translucent and fragrant.
- Toss in the garlic and mushrooms, stirring occasionally. Cook until the mushrooms are soft and golden brown.
- Add the cream of mushroom soup and chicken broth. Mix well and bring to a gentle simmer, allowing all flavors to meld together.
- Prepare a 9×13-inch baking dish by spreading the uncooked rice evenly along the bottom.
- Nestle the chicken pieces on top of the rice, then pour the creamy mushroom mixture over everything, ensuring the chicken is well coated.
- Sprinkle your chosen herbs over the top.
- Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 45 minutes to an hour, checking occasionally.
- Remove the foil during the last 10-15 minutes of cooking to allow the top to brown slightly.
- Let it cool for a few moments before serving.
Notes
For extra creaminess, consider adding sour cream or cream cheese to the mushroom mixture. You can also top the casserole with crushed crackers or breadcrumbs for a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None