Chicken Legs Cream Of Mushroom Soup And Rice Casserole Recipe

Pour the rice mixture in the bottom of the casserole dish.

Chicken legs cream of mushroom soup and rice casserole recipe. Uncooked rice is mixed with cream of mushroom soup and chicken broth or water the boneless chicken is layered on top and the casserole is baked until bubbling. Season the chicken with a pinch of salt and pepper. This easy Chicken and Rice Casserole with Cream of Mushroom Soup and shredded rotisserie chicken is a simple delicious and comforting dinner that you can make ahead.

Push the chicken strips down into the soup rice mixture in the casserole dish so they are completely emerged. As simple as that. I added 1 can of cream of mushroom with roasted garlic soup 1 can of mushrooms 1 cup chicken broth 1 Tbs worcestershire sauce 1 pouch of Lipton onion soupdip mix sprinkled dried parsley over the top and stirred all this together.

The recipe takes advantage of a few shortcuts for quick prep but adds herbs and vegetables for plenty of fresh flavor. Bake uncovered in a 350 F. Mix the 2 cans of soup 1 can milk and 1 cup of uncooked rice together.

For some added flavor and texture top this chicken casserole with your favorite shredded cheese. Stir together condensed soup onion soup and dip mix seasoning sour cream and lemon juice. Pour cream of chicken soup cream of mushroom soup chicken broth rice and onion soup mix in bottom of baking dish.

This recipe checks all the boxes plus its filling and delicious. Stir the soup water rice paprika and black pepper in a 2-quart shallow baking dish. Bring to a boil then turn off the heat.

Uncover and bake 30 minutes more until rice is tender and chicken is cooked through. Stir in chicken rice cream of mushroom soup sour cream and herbs. Drizzle the butter over the chicken.