Recipe For Chicken With Cream Of Mushroom Soup And Rice

Cream of Mushroom Soup and Rice with Chicken This Cream of mushroom soup and rice with chicken is a perfect representation of down-home comfort. This recipe forms a delicious meal by blending flavorful chicken with creamy mushroom soup and fluffy rice.

This dish is perfect whether you’re looking for an easy weeknight dinner or a comforting meal to share with your family.

So let’s have a look at how to make this tasty recipe and some variants, for all palettes that make it even more special.

Ingredients

For this recipe, you’ll need the following ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 can (10.5 oz) cream of mushroom soup
• 1 1/2 cups uncooked rice (white, brown, or wild rice)
• 1 1/2 cups chicken broth (or water)
• 1/2 cup milk
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, minced (optional)
• 1 tablespoon olive oil or butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

This chicken with cream of mushroom soup and rice is very simple to make, it requires just a few easy steps. Here’s how to make it:

Serve Chicken with Rice: Once the chicken is done and the sauce has thickened, spoon sauce over the chicken and serve with cooked rice.

Sprinkle with fresh parsley, or top with a sprinkle of Parmesan cheese if you like. Then the rice cooks in with that creamy mushroom sauce that gives you a similarly warm and comforting meal feeling.

Prepare the Rice: First, cook the rice per package instructions. I use a rice cooker for mine, but you could cook it on the stovetop as well! cook your rice with chicken broth instead of water. After the rice is done, place it in a bowl and start making the chicken and sauce.

Sauté the Chicken: Heat 1 tablespoon of butter or olive oil in a large skillet or sauté pan over medium heat. Season the chicken breasts/thighs with salt, pepper, and garlic powder.

Place the chicken in the pan, and cook for around 4-5 minutes on each side until lightly browned. For whole pieces of chicken, cook until the internal temperature reaches 165°F — for smaller pieces (or maybe just thigh meat) they’ll be done sooner. Remove chicken from pan and set aside.

Prepare the Creamy Sauce: To the pan, add cream of mushroom soup and a little chicken broth to loosen. Continue stirring the mixture and scrape up any browned bits on the bottom of the pan for extra flavour. Use in less liquid for a thicker sauce, and more broth if you like yours on the thinner side.

Sauté Onions and Garlic (Optional): In the same pan (if you haven’t sautéed your onions already), add a little more butter or oil if necessary, and sauté chopped onions until soft and translucent, 3-4 minutes on medium-low.

Add minced garlic and cook another 1 minute. This part is not necessary but garlic adds extra flavour.

Simmer the Chicken in the Sauce: Return the cooked chicken to the skillet and nestle into mushroom sauce. Allow to slow simmer for 10-15 minutes for flavors to meld and chicken to soften If you’re adding vegetables to the dish, such as peas or carrots, stir them into the sauce at this point.

Variations of Chicken with Cream of Mushroom Soup and Rice

This recipe is quite versatile, and you can easily customize it to suit your taste:

1. Cheesy Chicken and Rice: Add shredded cheddar or mozzarella cheese to the mushroom sauce. The cheese will melt into the sauce, then spoon over rice for a healthy indulgence.
2. Herbed Chicken and Rice: In the sauce place fresh or dried herbs for a more fragrant taste. The other reason why this simple cream of mushroom soup chicken is so good is because of the thyme, rosemary…and don’t forget parsley that goes with it. This also tastes great with a hit of lemon juice or zest for a little bite.
3. Cajun Chicken and Rice: Season the chicken with cajun seasoning or smoked paprika for a bit of kick! For extra substance and flavour, you can add chopped bell peppers and sausage to the dish as well.
4. Vegetable-Loaded Chicken and Rice: Any of which could easily substitute for the peas and carrots such as spinach, or mushrooms all very good with cream sauce and chicken. You can also go the easy route and use a bag of mixed frozen veggies.
5. Healthier Chicken and Rice: This recipe could be lightened up quite easily by using low-fat or reduced-sodium cream of mushroom soup, and olive oil in place of butter. You could swap white rice for brown rice or quinoa to boost the amount of fibre in the meal.

Tips and Tricks

• Don’t overcook the chicken: Chicken breasts tend to become dry and rubbery so you need to cook them until they are just cooked through. You can check this if you are in doubt with a meat thermometer; the inside temperature at some point must reach 165°F (74°C).
• Make it ahead: This dish can be made ahead and stored in the refrigerator for up to three days. At the same time, if left to sit and meld a while longer, it becomes that dream leftovers dish.
• Double the recipe: This recipe easily doubles or you can triple it if serving a crowd. Feel free to cook them in a larger pan and alter the cooking times as required.

Conclusion

Cream of mushroom soup and rice with chicken is a simple, delicious meal that the whole family will love. Only five humble ingredients yield a beautiful, bold dish that not only is healthy but can be used in many different ways.

Perfect for a comforting dinner or rolling them up ahead of time and eating them throughout the week, these are delicious and everyone will love them!