Chicken and Rice Casserole with Mushroom Soup
View original ↗
The Seasoned Mom · by Blair Lonergan★ 5.0 (2)

Chicken and Rice Casserole with Mushroom Soup

NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 41%
CARBS 40G33% OF CAL
1G FIBER0G ADDED0G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 26G49% OF CAL
12G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting baked casserole of chicken, rice, and vegetables bound in a creamy mushroom and sour cream sauce, topped with crispy crackers and fried onions. Easy weeknight comfort food.

mainamericancasserolechicken
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • ¼ cup salted butter
  • 8 ounces sliced fresh mushrooms
  • 1 small onion, (diced (about 1 cup))
  • 1 cup diced celery ((about 3 stalks))
  • 3 cups cooked, shredded or diced chicken ( (such as the meat from a store-bought rotisserie chicken))
  • 3 cups cooked rice ((white rice, brown rice, or wild rice all work well))
  • 1 (10.75 ounce) can condensed cream of mushroom soup ((use Heart Healthy variety for less sodium))
  • ½ cup milk ((or substitute with chicken broth or water))
  • ½ cup sour cream
  • 1 tablespoon chopped fresh chives ((or 1 teaspoon dried chives))
  • 1 tablespoon chopped fresh parsley ((or 1 teaspoon dried parsley flakes))
  • 1 teaspoon fresh thyme leaves ((or ¼ teaspoon dried thyme))
  • Kosher salt and ground black pepper, (to taste)
  • 1 sleeve Ritz crackers, coarsely crushed ((about 31 crackers total))
  • 1 (2.8 ounce) can French fried onions
  • 3 tablespoons salted butter, (melted)
  • Optional garnish: chopped fresh parsley
PREP
25M
SODIUM
561MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.