Chicken, Mushrooms & Rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 251.6
- Total Fat: 10.4 g
- Cholesterol: 39.7 mg
- Sodium: 563.3 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 0.5 g
- Protein: 16.4 g
View full nutritional breakdown of Chicken, Mushrooms & Rice calories by ingredient
Introduction
This quick and easy chicken and rice recipe is rich and tasty. This quick and easy chicken and rice recipe is rich and tasty.Number of Servings: 10
Ingredients
-
Rice cooked in chicken broth (brown or white)
Mushrooms
Diced Rotisserie Chicken
Olive Oil
Worchestershire Sauce
Cream of Mushroom Soup
Non-fat Milk
Shredded Cheese
Paprika
Dried Parsley
Tips
Make this lower in fat and higher in fiber by using no fat mushroom soup and non fat mozzerella cheese, and use brown rice if you'd like. Use lower in sodium products if you can. Optional: add 2 cups of broccoli florets when you fold the rice in for a one dish meal.
Directions
In your rice cooker, steam 2 cups of uncooked white rice in 3 cups of the chicken broth. Reserve 1 cup until later. This should yield approx 4 cups of cooked rice.
In a large cast iron skillet, saute 1 lb mushrooms and 1 lb diced chicken in 1 tsp of olive oil and Worchestershire sauce.
Add 1 can of cream of mushroom soup, the reserved cup of broth and 1 cup of milk.
Add the cooked rice to the chicken/mushroom/liquid and fold it all together gently to avoid breaking up the rice. Remove from heat.
Top it all off with the shredded cheese and sprinkle with a light dusting of paprika and dried parsley for color.
Place under the broiler in the oven until bubbly brown.
(If you didn't cook this in a cast iron skillet, transfer to an oven broiler-safe pan first.) Watch it under the broiler as it will brown quickly.
Serving Size: Yields 10, 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GLDLOX.
In a large cast iron skillet, saute 1 lb mushrooms and 1 lb diced chicken in 1 tsp of olive oil and Worchestershire sauce.
Add 1 can of cream of mushroom soup, the reserved cup of broth and 1 cup of milk.
Add the cooked rice to the chicken/mushroom/liquid and fold it all together gently to avoid breaking up the rice. Remove from heat.
Top it all off with the shredded cheese and sprinkle with a light dusting of paprika and dried parsley for color.
Place under the broiler in the oven until bubbly brown.
(If you didn't cook this in a cast iron skillet, transfer to an oven broiler-safe pan first.) Watch it under the broiler as it will brown quickly.
Serving Size: Yields 10, 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user GLDLOX.