Simple Chicken Rice and Mushroom Soup over

Chicken Rice and Mushroom Soup

Busy schedules often leave little time for elaborate meals. That’s where a simple yet satisfying dish like the recipe for chicken with cream of mushroom soup and rice comes to the rescue! Whether you’re cooking for a family, experimenting in the kitchen as a home cook, or looking for ways to eat well on a budget, this dish offers something for everyone.

Packed with flavor, incredibly affordable to make, and easy to prepare, this classic recipe remains a go-to dinner solution for countless households. But what makes it so special? Let’s explore why this dish has won over so many heart—and taste buds.

What Makes This Recipe Special?

The simplicity of the recipe for chicken with cream of mushroom soup and rice is what makes it special. The dish is a perfect harmony of creamy, savory, and hearty flavors combined with minimum preparation. With just a handful of affordable pantry staples like chicken, rice, and cream of mushroom soup, you can whip up a meal that rivals any homey restaurant dish.

Why It Stands Out

• Time-Saving: You don’t need hours in the kitchen to get it right.
• Crowd-Pleaser: The creamy texture and warming aroma make it irresistible for both adults and children.
• Customizable: You can adapt the recipe with vegetables, herbs, or alternate proteins to suit your preferences.

Perfect for Busy Families

When life gets hectic and the clock seems to speed up around dinnertime, reaching for this recipe for chicken with cream of mushroom soup and rice can be a lifesaver. It’s ideal for weeknights when you’re juggling work, school events, or after-dinner activities and need something quick, warm, and filling to put on the table.

• Minimal Prep and Cleanup

Often made as a one-pot or casserole dish, this meal cuts down on dirty dishes and leaves you with less time spent scrubbing pots and pans.

• Kid-Friendly

Its mild yet flavorful taste makes it a hit even with picky eaters. Add a sprinkle of cheese on top or serve it with a side of roasted vegetables for a complete and nutritious dinner.

A Home Cook’s Delight

Home cooks of all experience levels love this recipe for chicken with cream of mushroom soup and rice for its approachable steps and room for creativity.

• Straightforward Instructions

No complicated techniques here! You can easily layer the ingredients, pop it in the oven (or cook it on the stovetop), and you’re set!

• Customizable Elements

If you’re feeling adventurous, you can elevate the dish with fresh herbs, sautéed garlic, or even alternative grains like quinoa. It’s all about making it uniquely yours.

Budget-Friendly Meal Solution

One of the greatest appeals of this recipe for chicken with cream of mushroom soup and rice is its cost-effectiveness. A handful of simple ingredients can create a meal hearty enough to serve a family, yet easy on the wallet.

Money-Saving Tips:

1. Buy in Bulk: Purchase rice and chicken in larger quantities if you plan to make this dish frequently.
2. Use Store-Brand Products: Affordable store-brand cream of mushroom soup often works just as well as premium brands.
3. Stretch the Dish: Add vegetables like peas or carrots to bulk up the meal while keeping costs low.

Key Ingredients for the Recipe for Chicken with Cream of Mushroom Soup and Rice

Here’s a quick look at the key ingredients that make this recipe shine:

• Chicken: Use skinless thighs or breasts for the juiciest outcome.
• Cream of Mushroom Soup: This is the heart of the dish, providing that signature creamy flavor.
• Rice: Long-grain white rice works best, but you can also experiment with brown rice for added nutrition.
• Seasonings and Stock: Chicken stock, garlic powder, and onion powder are simple yet effective flavor enhancers.

Step-by-Step Cooking Overview

Creating this delicious dish is delightfully easy, even for beginners. With just a few steps, you’ll have a satisfying, crowd-pleasing meal ready to serve. Here’s a detailed guide to the process:

1. Prepare the Ingredients

Start by seasoning your chicken with your favorite spices—salt, pepper, garlic powder, or paprika all work great. Measure out your rice and have your cream of mushroom soup ready. If you like extra flavor, consider adding a bit of chopped onion, minced garlic, or herbs like thyme or parsley. Make sure all your ingredients are prepped and ready to go before you begin.

2. Combine in a Dish

In a large baking dish or oven-safe skillet, mix the rice and cream of mushroom soup together until well combined. For extra creaminess, you can add a splash of milk or chicken broth. Lay the seasoned chicken on top of the mixture, making sure each piece is evenly spaced so it cooks thoroughly. If you like, sprinkle a little shredded cheese or breadcrumbs on top for added texture and flavor.

3. Cook and Serve

Bake the dish in the oven at 375°F (190°C) for about 40-50 minutes, or simmer it on the stovetop over medium heat until the chicken is fully cooked and the rice is tender. If baking, check the dish occasionally and cover with foil if the top starts to brown too quickly. Once done, let it rest for a few minutes before serving. Garnish with fresh herbs if desired, serve it warm, and enjoy this comforting, flavorful dish with friends or family!

Tips and Tricks for the Best Results

• Avoid Mushy Rice

Before cooking, rinse your rice thoroughly under cold water to remove excess starch. This simple step ensures the rice cooks up light, fluffy, and perfectly separated, avoiding that dreaded mushy texture.

• Boost the Flavor

Take your dish to the next level by stirring in a little butter or freshly grated Parmesan cheese at the end of cooking. These ingredients not only enhance the creaminess but also add a rich, savory depth of flavor to your meal.

• Test Chicken Doneness

Always ensure your chicken is cooked safely by using a meat thermometer. Insert it into the thickest part of the meat, making sure it reaches an internal temperature of 165°F. This prevents undercooking and keeps your chicken juicy and tender.

Serving Suggestions

Pair the recipe for chicken with cream of mushroom soup and rice with these tasty side options for a complete meal:

• Steamed broccoli or green beans
• Garlic bread
• A simple mixed greens salad

Recipe Variations

This recipe is adaptable to suit a variety of diets and tastes. Here are a few ways to change it up:

• Gluten-Free: Use a gluten-free cream of mushroom soup.
• Vegetarian: Substitute chicken with hearty mushrooms or chickpeas and use vegetable stock instead.
• Spicy Kick: Add red pepper flakes or paprika for some heat.

The Nutritional Benefits

The recipe for chicken with cream of mushroom soup and rice is as comforting as it is nutritious. It combines protein from the chicken, carbs from the rice, and a modest amount of fat from the creamy soup. Add vegetables for fiber and antioxidants to make this dish even healthier.

The Origin of the Recipe

This dish draws its inspiration from American comfort food traditions of the mid-20th century. The widespread popularity of casseroles and the convenience of condensed soups combined to create meals that were easy, filling, and perfect for feeding families.

Pairing with Other Dishes

Make dinner special by pairing this recipe with equally delightful dishes that complement its flavors perfectly. Consider serving roasted Brussels sprouts, lightly caramelized for a touch of sweetness, cheesy garlic mashed potatoes with a creamy, buttery texture, or a tangy cranberry sauce that adds a burst of vibrant color and a zesty kick to your plate. These sides will elevate your meal and create a balanced, unforgettable dining experience.

Make Your Next Dinner a Hit

The recipe for chicken with cream of mushroom soup and rice promises comfort, convenience, and flavors your whole family will love. Its affordability, ease of preparation, and universal appeal make it a must-try for home cooks of all skill levels. Give it a try, and watch it become a new family favorite in no time!

FAQs

1. Can I freeze leftovers of this dish?

Yes, you can freeze the cooked dish in an airtight container for up to three months. Reheat in the microwave or oven before serving.

2. Can I use brown rice instead of white rice?

Absolutely! Keep in mind that brown rice may take longer to cook and might need additional liquid.

3. Is there a way to make this dairy-free?

Yes, simply use a dairy-free cream of mushroom soup and check that all other ingredients are dairy-free.

4. Can I cook this in a slow cooker?

Yes! Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

5. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

Enjoy experimenting with this comforting and versatile dish in your kitchen!

Chicken Rice and Mushroom Soup

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul — like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

10 minutes mins

Total Time 3 minutes mins

Servings 6

Calories 513 kcal

Ingredients

  

• 1 3 1/2 pound whole chicken
• 1 large carrot cut into 2-inch pieces
• 1 rib celery cut into 2-inch pieces
• 1 medium red onion roughly chopped
• 1 large bay leaf
• water to cover
• ¼ cup unsalted butter
• 1 pound mushrooms thickly sliced
• 1 teaspoon kosher salt or more to taste
• 1 cup diced red onion
• 4 cloves garlic minced
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 3 sprigs fresh thyme
• 1 cup medium-grain white rice

Instructions

 

• Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
• Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
• Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
• Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
• Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
• Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

Notes

You can use red or yellow onion in this soup, and any type of rice.

For a quick-pickled red onion, combine diced red onion with red wine vinegar, cover, and let sit in the refrigerator until they turn red, 6 to 12 hours. Drain and serve.

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