Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Chicken and Rice Casserole with Cream of Mushroom Soup
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- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 55 mg
- Sodium
- 750 mg
This warm, comforting casserole, made with minimal preparation and only one pot to clean, is the perfect, low-lift weeknight meal. For the best texture of rice, make sure to stir the casserole halfway through baking to ensure all of the grains of rice cook evenly.
- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 418
- Total Fat
- 22 g
- Saturated Fat
- 9 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 55 mg
- Sodium
- 750 mg
Ingredients
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Directions
Special equipment:
an enameled cast-iron braiser- Position a rack in the center of the oven and preheat to 350 degrees F.
- Melt 2 tablespoons of the butter in a large, enameled cast-iron braiser (see Cook’s Note). Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Transfer to a small bowl using a slotted spoon; set aside.
- Add 1 tablespoon of the remaining butter. When melted, add the onion and cook, stirring occasionally, until soft and translucent, 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Stir in the rice blend. Cook, stirring often, until the grains are slightly translucent and toasted, 1 to 2 minutes. Stir the mushrooms back into the pot. Add the cream of mushroom soup, chicken broth, Dijon, soy sauce, salt, pepper, bay leaf and 2 of the thyme sprigs and whisk to combine until the sauce is smooth and no lumps remain. Bring the sauce to a boil, then cover.
- Bake for 30 minutes. Remove from the oven and stir, making sure to loosen any rice from the bottom. Cover and continue to bake until the rice is tender and cooked through, about another 30 minutes.
- Meanwhile, make the topping. Melt the remaining 2 tablespoons butter in a small pan. Strip the leaves from the remaining thyme sprigs and finely mince. Add to a medium bowl with the Parmesan and crackers, drizzle with the melted butter and stir to combine. Set aside.
- Remove the pot from the oven and heat the broiler. Discard the thyme sprigs and bay leaves. Fold in the spinach and chicken until the spinach begins to wilt. Sprinkle with the cracker topping. Broil, uncovered, until the topping is golden brown and crispy, 30 seconds to 1 minute. Let cool for at least 10 minutes before serving.
Cook’s Note
If you don’t have an enameled braiser, prepare this is a large, ovenproof skillet.
