Homey Chicken And Rice Casserole
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
1 cup
Rice1 cup
Chicken Broth2 tbsps
Olive Oil2 cups
White Mushrooms (sliced)1 small
Onion (chopped)2 cups
Cooked Chicken (shredded)1 cup
Light Sour Cream1 cup
Milk1 cup
Shredded Cheddar CheeseDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9-inch square baking dish
3
Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan
4
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes
5
Heat olive oil in a saucepan over medium heat
6
Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes
7
Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture
8
Reduce heat to low
9
Add cooked rice to the saucepan; stir until rice is evenly mixed in
10
Transfer mixture to prepared baking dish
11
Bake in preheated oven 15 minutes
12
Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes
13
Let cool 5 minutes before serving