It takes only a few minutes to put this delightful and warming dish together, and you wouldn’t guess that the creaminess comes from low-fat ingredients. It lends itself to substitution, so if you don’t like a particular flavor, you can easily convert to another cream soup style or use different vegetables. Use rotisserie chicken if you want more convenience.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup rice
- 1 ¼ cups chicken broth
- 2 tablespoons olive oil
- 2 cups sliced white mushrooms
- 1 small onion, chopped
- 2 cups shredded cooked chicken
- 1 (10.75 ounce) can fat-free cream of chicken soup
- 1 cup light sour cream
- ½ cup milk
- ½ cup chicken broth
- 1 tablespoon seasoned salt (such as LAWRY’S®)
- ground black pepper to taste
- 1 cup shredded Cheddar cheese
- ¼ cup crushed garlic-and-butter flavor croutons
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
- Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
Nutrition Facts
| Calories | 623 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 2057 mg |
| Sugars | 10 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Very good!!
Replaced the chicken broth with water and used cream of mushroom instead of cream of chicken. Halved the seasoned salt as I don’t use it often. Came out responsibly well.
The taste was ok, but it was very,very dry. More moisture and maybe some type of vegetable might improve
Added celery, more cheese and croutons. Used brown rice too.??
My husband isn’t a big chicken fan but loved this recipe. I didn’t use low fat anything. Also I was out of croutons so I smashed Ritz butter crackers and topped with those. Definitely will make again.
I had some of this leftover and my grandson ate it all and loved it. He said it reminded him of his late mom’s chicken and rice. Thanks for giving him that memory.
This recipe is very good! I doubled it and made one pan as written and another with broccoli. I found the plain version to be a bit too salty but with broccoli added, it was perfect! Highly recommend!
I followed the recipe. It was good and not too dry like others I have tried. Next time I think I’ll just use regular salt instead of the season salt.
enjoyed it!
This is a great recipe! Good as is or make it your own – I can’t eat onion so I sauteed celery and broccoli with the mushrooms; added a little onion powder & garlic powder. Otherwise, followed the recipe – comfort food – great on a gloomy, stormy day or anytime for that matter!
I did not have croutons,,,,,but I added more chicken. I added cream of mushroom soup. It was so delish they ate it the next day too. Asking for it!!!!!
My kids declared this casserole the G.O.A.T. Only substitution was crumbled Ritz crackers instead of garlic croutons. Will absolutely make again and again!
I fixed this for dinner last night and my husband said it was terrific. I did add some chopped green pepper and celery – I eliminated the salt but added a little cayenne pepper to give it a kick. It was perfect! Instead of croutons, I sprinkled on bread crumbs and drizzled a little butter over it.
I substituted steamed asparagus for mushrooms and grilled the chicken breasts but followed the recipe for everything else and loved it!
We loved it in our house! Added some red bell pepper because I wanted to use them up. Didn’t have enough broth on hand so I used water instead. My wife said “this is a keeper”. We will make again!
Love the fact that you cook the rice and chicken first and then just heat it in the oven. Casseroles where its cooked in the oven either the rice or the chicken is usually not done or overcooked. I sliced up chicken breasts and sautéed them in the frying pan with some spices instead of shredding the chicken although rotisserie chicken is a good idea that I might use next time. I also didn’t have enough chicken broth on hand so I had to use mostly water with a touch of chicken broth, creole seasoning, onion powder, and salt to cook the rice. Finally, I didn’t have enough cream of chicken soup either (made this for 30 people and didn’t have to run back to the store) so I added a some cream of celery and cream of cheddar. Turned out great! Of course, I added garlic and herb seasoning (a staple of southern cooking ;), omitted the mushrooms, and if I made this again I would probably add a celery stalk or two and sauté with the onions. Great recipe, would use again with these tweaks!
Made this tonight. Super easy and yummy! I was out of chicken, though, so I used boneless pork chops – cut them into small, bite-size pieces, and then I cooked them with the onions. Also, I mixed together the milk and cream of chicken and broth, etc., in the baking dish, and then added the pork & onions and the rice to the baking dish and mixed it all together, with some peas. I added an extra 5 minutes of cooking time to account for for this, and it was perfect!
Made this as a base recipe and altered due to what I had on hand and taste. I used 1 bag of yellow rice instead of plain. (8 ounce Vigo). I was out of season salt too so I peppered the chicken as soon as I added it to pan and sprinkled cayenne, Accent, Italian Seasoning and chipotle lime seasoning. I used one small jar of mushroom slices and only had 1/2 cup of cheddar. I added about a cup of frozen peas and mixed well into the mix in the baking dish. Was out of croutons too. Everything else was same as recipe. Also cooked it for 25. I only provide my comment to inspire others to play around with recipes if you are low in ingredients. Over the years, by trial and error I can wing it in most cases. This was a great recipe!
Loved it! I used shredded pork instead of chicken (cooked it in the instapot). Doubled the batch and used Cream of Mushroom soup (and no other mushrooms). Very good!
Delicious!
I followed the exact recipe. A little runny. I would cut back on the liquid. Maybe the last 1/2 C Chicken Broth.