Double Mushroom Chicken and Rice Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Health Valley gluten free Cream of Mushroom Soup, one 15 oz canmushrooms sliced 4 cupsshredded (cooked) dark meat chicken no skin, no bone 6 cups (use store bought rotisserie or left over�s)Sour Cream Light .25 cupOnions, raw, 1 cup, chopped White Rice, short grain, 2 cup Cheese, Parmesan, Grated (Kroger), .25 cupKroger 2% sharp cheddar cheese reduced fat shredded, .5 cup
Preheat oven to 375. Prepare rice in rice cooker according to cooker directions.
While the rice is cooking saut� onions in pan sprayed with no stick cooking spray. Once onions are softened add chicken to re-heat (I used left over leg quarters cooked on the grill from the night before and removed the skin and bone) then add sliced mushrooms. Stir while mushrooms are softening. Once all is heated through add cream of mushroom soup, parmesan cheese and sour cream. Stir to incorporate.
Put the cooked rice in a sprayed 9x13 baking dish then poor the mushroom chicken mixture on the rice, stir lightly to mix. Top with Cheddar Cheese and cover. Bake for 20-30 min, remove cover and bake for 10 min more until cheese is melted, bubbly and slightly golden.
Let stand for 10 min to cool slightly before serving.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
While the rice is cooking saut� onions in pan sprayed with no stick cooking spray. Once onions are softened add chicken to re-heat (I used left over leg quarters cooked on the grill from the night before and removed the skin and bone) then add sliced mushrooms. Stir while mushrooms are softening. Once all is heated through add cream of mushroom soup, parmesan cheese and sour cream. Stir to incorporate.
Put the cooked rice in a sprayed 9x13 baking dish then poor the mushroom chicken mixture on the rice, stir lightly to mix. Top with Cheddar Cheese and cover. Bake for 20-30 min, remove cover and bake for 10 min more until cheese is melted, bubbly and slightly golden.
Let stand for 10 min to cool slightly before serving.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 8.6 g
- Cholesterol: 46.0 mg
- Sodium: 459.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.4 g
- Protein: 15.3 g
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Member Reviews
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PRINCESSGRACE4
Oh holy good grief this is good! I had to make some adjustments based on what was on hand and what was not. I dismantled a whole rotisserie chicken (it was just a little guy, maybe 2 lbs) and I didn't have cheddar, so i used mozzarella. This is tasty, healthier and easy to make! - 6/16/11