Creamy Chicken Mushroom Rice Casserole




Delicious, creamy, cheesy rice casserole made with lots of mushrooms and chicken. This casserole will make a perfect family dinner that everyone will love.

I’m not just talking about kids, we all know that kids tends to be super picky when it comes to food, I’m talking about our older family members. For me, my husband has been a culinary challenge for the past 15 years. He’s come a long, long way from the super picky guy I’ve met, but he is still not even close to be an adventurous foodie.
It’s very unlikely that he will ever be an adventurous foodie like I am, but I am still very proud of how far along he’s come. When I first met my husband, he ate so few things and I could count them on my two hands. I distinctly remember him refusing to eat simple ingredients like tomatoes, mushrooms, broccoli, along with most other veggies.



The first time I made my Chicken Stroganoff for him, his first instincts was to pick out the mushrooms and not touch them. But, since we just started dating, he didn’t want to hurt my feelings so he tried them. That was the first dish that started opening his eyes to more food and ingredients he thought he hated. He polished off every single bite and definitely started trusting me with food

Through the years, I’ve “cured” most of his food fears, except for seafood. I just can’t get him to even taste anything that is seafood related or has been around seafood.
Years ago, my husband would not touch this mushroom chicken and rice casserole because it’s loaded with mushrooms. But now, he devoured every single bit of it and even all the mushrooms I had extra on top. If fact, everyone loved this simple, creamy rice casserole. This simple, comforting dish will definitely satisfy even picky eaters. (It may even change the mind of a few picky people as well.)

 Delicious, creamy, cheesy rice casserole made with lots of mushrooms and chicken.

  • Course dinner, Main Course

  • Cuisine American

  • Keyword casserole, chicken, mushroom

  • Prep Time 15 minutes

  • Cook Time 45 minutes

  • Total Time 1 hour

  • Servings 6 (4-6 servings)

  • Calories 380 kcal

  • Author Lyuba Brooke


Ingredients
  •     3 cups cooked rice

  •     1-2 Tbsp vegetable oil for cooking

  •     5-6 chicken tenders

  •     8 oz baby bella mushrooms

  •     Salt

  •     Fresh cracked black pepper

  •     1 tsp Garlic powder

  •     1 cup chicken stock

  •     1/2 cup heavy whipping cream

  •     2 tsp fresh thyme

  •     1 Tbsp corn starch

  •     2 cups shredded Italian cheese mix


Instructions
  •     Slice mushrooms and set them aside until ready to cook.

  •     Preheat the oven to 350 and grease a 9x9 casserole dish.

  •     Preheat a cooking pan over medium heat. Add some oil and let it heat up.

  •     Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.

  •     Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.

  •     Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.

  •     In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.

  •     Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.

  •     Stir in salt, pepper, and thyme. Bring to simmer and take off heat.

  •     Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.

  •     Spread the casserole mixture evenly and top off with remaining cheese.

  •     Bake for 18-20 minutes.



RECIPES AND IMAGE ADAPTED FROM https://www.willcookforsmiles.com





Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin French Toast Sticks Recipe

Gambar
INGREDIENTS: 1 loaf french bread or brioche cut into 1" thick slices, then into thirds 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1/4 cup granulated sugar 2/3 cups milk 1/2 cup pumpkin puree 4 large eggs 1 1/2 tsp vanilla extract 1 1/2 tsp ground cinnamon INSTRUCTIONS: Set a large non-stick skillet set over medium heat, add a small amount of butter and melt. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side. ........................................ ........................................ You can find complete recipes click here!
Baca selengkapnya

Mushroom Zucchini Lasagna Rolls - Food Recipes Blog

Gambar
INGREDIENTS: 4 large zucchini thinly sliced lengthwise (I used a mandoline) 8 oz fresh mushrooms, chopped well 1 tsp dry Italian seasoning 1 free range egg 1/4 cup freshly grated Parmesan cheese a handful or fresh parsley, finely chopped 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing 1 small sweet yellow onion, finely diced 16 ounces high quality marinara sauce sea salt and fresh ground pepper, to taste 1/3 cup organic ricotta 2 fresh garlic cloves, minced 1/2 cup shredded mozzarella cheese INSTRUCTIONS: Preheat your oven to 375 degrees f. and line a baking tray with parchment paper. Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle. Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1...
Baca selengkapnya

BAKED CHEDDAR PARMESAN CRISPS RECIPE

Gambar
Want to know how to make parmesan crisps and cheddar cheese chips? This keto cheese chips recipe will show you both! Quick & easy, with just 5 minutes prep. INGREDIENTS: 3/4 cup Parmesan cheese (shredded) 3/4 cup Cheddar cheese (shredded) 1 tsp Italian seasoning (optional) INSTRUCTIONS: Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper. Stir the cheeses together in a small bowl. Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 in (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using. ................................. ................................. You can find complete recipes click here!
Baca selengkapnya