Chicken, Mushroom and Rice

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 tablespoon olive oil
  • 1 cup white wine
  • 1/2 cup finely chopped onion
  • 1 can cream of mushroom soup
  • 2 cups sliced mushrooms
  • 4 chicken pieces, breasts and or thighs
  • 1 1/2 rice
  • Salt
  • Pepper
Directions

Preheat oven to 350 degrees. In a large skillet, heat oil over medium high heat and add onion. When onions begin to soften, add mushrooms and cook until golden. Season chicken liberally with salt and pepper. Push onions and mushrooms to side of pan and brown chicken skin side down for about 4 minutes. Remove chicken to plate. Stir in rice and cook with onions and mushrooms for 1 minute. Stir in wine and let simmer for 1 minute. Stir in soup and 1 1/2 cans of water and bring to a simmer. Pour rice mixture into a buttered casserole dish. Place Chicken on top of rice, skin side up, and cover with lid or foil. Bake for 30 minutes or until rice is tender. If necessary, stir in more water 1/2 cup at a time if all the liquid is absorbed before the rice is tender


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    20 Reviews
    4 20
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Added garlic and used chicken stock. Season the onion and mushrooms as you saute.  
    We like it as a comfort food style of eating . A little mushroom soy tops off the dish.
    Very delicious! And this is a recipe that is very easy to alter, depending on the season or event!
    I used brown rice so the cooking time was longer. Other than that it was a great meal.
    We have also substittuted tuna for the chicken!
    This recipe is very easy and very delicious. I added a little poultry seasoning to the chicken and only made 1 cup of rice. The rice was not sticky and the entire casserole was very tasty. Will definitely make again.
    This was my first time making Chicken & Rice and it was wonderful. I read some of the reviews prior to cooking so I knew I had to season accordingly. I used Mrs. Dash's "Garlic & Herb" along with salt & pepper for the chicken and instead of the white wine I used chicken broth. It cooked easily and quickly and I was able to deliver a delicious meal in no time at all. This dish will now become a staple in my family'!!
    Every good recipe is a compromise of effort vs. results. I have used very few that were so easy and so quick that yielded such wonderful results. It is a casserole, but it is a very good casserole.
    i made this dish last nite and my
     
    husband and I loved it. The only
     
    thing I did differently was I
     
    only used 1 cup of rice. I was
     
    worried that 1.5 cups would be way
     
    two much rice. By the time I
     
    got ready to put the dish in the
     
    frig the gravy was all absorbed
     
    so i was glad I didn't use the extra
     
    rice. Maybe next time I'll try the
     
    1.5 cups and add more water and see
     
    how I like that.
    Very bland! My rice also turned out a bit mushy. I have found many other mushroom and rice casserole dishes that I love - I don't know why I bothered with this one!
    This was a great basic recipe! Easy too. I added a little finely chopped celery, added a little garlic powder, and used all chicken stock instead of wine and water. I had left over chicken so I made the rice as directed, folded in the chicken and baked accordingly all in one large skillet. Love one dish meals. It took a little longer to cook than stated - no problem. When the rice was cooked just right, I added a some grated cheese, a dusting of paprika and some finely minced parsley. It looked very pretty and tasted wonderful. Served with a tomato, onion, cucumber and green bell pepper salad, fresh from the garden. My family loved this meal! We all had two servings...all gone :0)
    I have made the traditional chicken and rice casserole for years and how happy I was to discover this absolutely delicious variation. By caramelizing the onions, it gives the dish a very rich flavor and enhances the chicken flavor, which can be somewhat bland in the traditional recipe. My family loves this dish and it always makes great leftovers for lunch the next day. I highly recommend it for a quick fix at the end of a busy day!
    My family went crazy over this dish. it was moist and I made it healthier and low fat by using mushroom soup instead of cream and mushroom soup. It was such a miost and great dish. Thanks food network!
    Very quick, and easy to make. My son and nephew enjoyed making
    This is not the recipe for anyone who wants much flavor. It was okay but really very boring. I probably will not make it again.
    I have now made this dish 3 times.Using 3 types of rice.If you like your rice to be individual grains proudly standing side by side then do not use thei recipe
    Wow...didn't have any left overs in this dish. My three year olds loved every bite of it!
    We loved this easy recipe! The only thing comment is that I didn't use condensed soup, which I believe is what the recipe intended (not "ready to serve", which I picked up on accident). It turned out great anyway, I had to reduce the water, but I'll bet it would have been even better with the condensed soup.
    Great combination of wine with the rice and chicken. One of the best recipes I have gotten yet!
    This was a simple recipe that tasted fine. Nothing too outstanding though. I thought it didnt have enough flavor.
    My family loved it! I used a 16oz of fresh mushrooms. Everyone asked for seconds. It is definetly in my monthly rotation of meals.
    Flag as inappropriate

    Thank you! your flag was submitted.

    More Recipes and Ideas