Chicken, Mushrooms, and Rice Casserole
"This is one of our favorite chicken casseroles. You can adjust about anything in this recipe to suit your taste. I have used turkey, peas and carrots, and various cheeses in this recipe in place of some of the ingredients listed. However, I generally stick to using white or brown long grain rice because it has more flavor, nor as dry as instant rice, imo. Prep time does not include cooking the chicken or rice."
- Serving Size: 1 (369.3 g)
- Calories 462.4
- Total Fat - 22.2 g
- Saturated Fat - 10.8 g
- Cholesterol - 76.5 mg
- Sodium - 1241.8 mg
- Total Carbohydrate - 52.4 g
- Dietary Fiber - 3.9 g
- Sugars - 5.8 g
- Protein - 14.8 g
- Calcium - 228.7 mg
- Iron - 4.8 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.5 mg
Preheat oven to 350 degrees.
Grease a 1.5 or 2 quart shallow baking dish.
Spread the cooked rice in the prepared baking dish; set aside.
In a saucepan, melt the butter over medium heat.
Stir in onions and garlic cook for 1 minute.
Whisk in the flour and thyme until mixed.
Add the broth and milk, and whisk until slightly thick and smooth.
Stir in the chicken, mushrooms, salt and pepper; set aside.
Sprinkle the peas evenly over the rice.
Pour the creamed chicken mixture over the rice and peas.
Sprinkle cheese and breadcrumbs over the top of casserole.
Bake at 350 degrees uncovered for 25-30 minutes or until hot and bubbly.
Tips & Variations
No special items needed.