Mushroomy Chicken & Brown Rice Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 243.9
- Total Fat: 2.7 g
- Cholesterol: 35.7 mg
- Sodium: 819.3 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.6 g
- Protein: 18.0 g
View full nutritional breakdown of Mushroomy Chicken & Brown Rice Casserole calories by ingredient
Introduction
Juicy chicken pieces in a bed of mushroom infused brown rice. Juicy chicken pieces in a bed of mushroom infused brown rice.Number of Servings: 8
Ingredients
-
2 boneless, skinless chicken breasts, cut into large nuggets
2 cups dry long grain brown rice
8 oz package fresh mushrooms, sliced (about 2.5 cups)
1 cup Healthy Request Cream of Mushroom Soup
4 chicken bouillon cubes
5 cups water
1 tsp garlic powder (or 3 fresh cloves, minced)
1 tsp kosher salt
black pepper, to taste
Directions
In a large pot, add bouillon cubes to 4 cups water and bring to boil. Add dry brown rice and stir once. Cover and simmer (without peeking or stirring!) for 40 minutes. Uncover and transfer to ungreased casserole dish.
In same large pot, heat chicken pieces until slightly golden but not cooked through. Add chicken to casserole dish.
In same big pot, heat sliced mushrooms, 1 cup water, garlic powder, salt and pepper until mushrooms are wilted and water has become a nice, dark broth. Add cream of mushroom soup and lightly stir. Add the cooked chicken and rice that you had set aside and mix thoroughly.
Scoop mixture back into casserole dish and spread evenly. Cover and Bake 30 minutes in 400 degree oven.
You may also boil dry rice in 4 cups low-sodium chicken broth instead of plain water with bouillon cubes.
If you prefer to use left-over rice instead of making it fresh for this recipe, use 6 cups cooked rice.
Number of Servings: 8
Recipe submitted by SparkPeople user OPERACHIC.
In same large pot, heat chicken pieces until slightly golden but not cooked through. Add chicken to casserole dish.
In same big pot, heat sliced mushrooms, 1 cup water, garlic powder, salt and pepper until mushrooms are wilted and water has become a nice, dark broth. Add cream of mushroom soup and lightly stir. Add the cooked chicken and rice that you had set aside and mix thoroughly.
Scoop mixture back into casserole dish and spread evenly. Cover and Bake 30 minutes in 400 degree oven.
You may also boil dry rice in 4 cups low-sodium chicken broth instead of plain water with bouillon cubes.
If you prefer to use left-over rice instead of making it fresh for this recipe, use 6 cups cooked rice.
Number of Servings: 8
Recipe submitted by SparkPeople user OPERACHIC.