Cream of Mushroom Chicken and Rice

Hello, dear readers! Today, I’m incredibly grateful to share a recipe that serves as a staple in my kitchen and acts as a warm embrace on those cooler evenings. I’ve received numerous requests for hearty, comforting meals that can be prepared effortlessly, and I’m excited to deliver just that with this Cream of Mushroom Chicken and Rice. This dish stands as a reminder of the simple joys provided by home-cooked meals!

Ingredients

To embark on this culinary adventure, here’s everything you’ll need:

• Chicken breasts: 4 (boneless, skinless)
• Long grain rice: 1 cup (uncooked)
• Mushroom soup: 1 can (cream of mushroom)
• Chicken broth: 2 cups
• Fresh mushrooms: 1 cup (sliced)
• Onion: 1 medium (finely chopped)
• Garlic: 2 cloves (minced)
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Dried thyme: 1 teaspoon
• Salt and pepper: to taste
• Fresh parsley: for garnish (chopped)

How to Make Cream of Mushroom Chicken and Rice

Let’s dive into the cooking process, which is as straightforward as it is delightful!

1. Preheat your oven to 375°F (190°C).
2. Prepare the chicken: Season the chicken breasts with salt, pepper, and dried thyme.
3. Brown the chicken: Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear until golden, about 3-4 minutes per side. Then, remove the chicken and set it aside.
4. Sauté the vegetables: Add the chopped onion and garlic to the same skillet. Cook them until they begin to soften, about 2-3 minutes. Then, add the sliced mushrooms and continue to sauté until they are nicely browned.
5. Combine ingredients: Mix in the rice, cream of mushroom soup, and chicken broth. Bring the mixture to a simmer.
6. Bake: Place the chicken breasts back in the skillet. Cover it with foil or a lid and bake in the preheated oven for 30 minutes, or until the rice is tender and the chicken is thoroughly cooked.
7. Garnish and serve: Sprinkle fresh parsley over the top before serving to add a burst of color and freshness.

Helpful Tips

• Using an oven-safe skillet: If you don’t have one, you can easily transfer everything to a baking dish before placing it in the oven.
• Checking the rice: Should the rice not be fully cooked when the chicken is ready, simply add a little more broth and continue baking until it reaches the desired tenderness.

Substitutions/Variations

• Going dairy-free: Opt for a dairy-free cream of mushroom soup and replace the butter with additional olive oil.
• Incorporating veggies: Feel free to include some peas or carrots with the mushrooms for an added nutritional boost and vibrant color.

Frequently Asked Questions

1. Can I use bone-in chicken?
   • Yes, indeed! Just increase the cooking time by about 10-15 minutes, or until the chicken is completely cooked through.
2. Can I prepare it in a slow cooker?
   • Of course! Simply assemble everything in the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours.

Storage Instructions

• To refrigerate: Keep leftovers in an airtight container for up to 3 days.
• To freeze: This dish freezes exceptionally well for up to a month. Thaw it overnight in the refrigerator and reheat it in the microwave or oven.

More Relevant Recipes

If you enjoyed this, you might also like:

• Chicken Pot Pie
• Easy Mushroom Risotto
• Hearty Beef Stew

I hope this Cream of Mushroom Chicken and Rice brings as much warmth to your table as it has to mine. It’s simple, fulfilling, and utterly delicious – perfect for any evening of the week. Enjoy every spoonful!

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