Chicken Rice And Mushroom Soup Recipe

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Avocado Corn Tomato And Tortilla Soup:

Baked Chicken and Rice in Mushroom Soup ~ Easy Cooking
  • Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.
  • c.1997, M.S. Milliken & S. Feniger, all rights reserved

    How To Make This Recipe For Smothered Chicken

    Before you start adding all of the ingredients into the crockpot, spray the sides of the slow cooker with some non-stick cooking spray or use a slow cooker liner.

    Place the chicken breasts in a single layer at the bottom of the cooker and season them with some fresh pepper.

    In a separate bowl, mix both condensed soups, onion soup mix, fresh sliced mushrooms, and water. Gently fold the mixture together until it is all combined.

    Pour the mushroom gravy mixture evenly over the chicken breasts. Use a spatula to help spread the gravy evenly over all of the chicken.

    Cook on HIGH for 4 to 4 1/2 hours or on LOW for 7 to 8 hours. Be sure to adjust cooking times according to how fast/slow your cooker cooks.

    Baked Pork Chops With Onion Soup Mix

    These No Peek Pork Chops & Rice are a favorite in our house. They are super easy to make and they taste great!!! The pork chops are super tender, and I absolutely LOVE the rice. I could just eat this yummy rice and be happy! This No-Peek Pork Chops and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! Whip up some green beans or asparagus while the casserole is cooking and dinner is done!

    Dont Miss: Onion Mushroom Soup Mix Substitute

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    How To Make Onion Soup Mix

    To make this homemade onion soup mix:

  • Combine all ingredients in a bowl
  • Pour mixture into an airtight container and store
  • Homemade onion soup mix will last in your cupboard for up to 6 months. On the bottom of the jars, I write the date they expire so I know how long they are good for! .

    This homemade onion soup mix can be used to replace an envelope of Lipton Onion Soup Mix in recipes! Its great for meatloaf, chicken and french onion dip. And of course to make a simple onion soup!

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    Instant Pot Cream Of Mushroom Chicken

    Creamy Chicken Mushroom Rice Soup

    If you have an Instant Pot and are in a rush to get dinner on the table, then this recipe is what you need.You can cook the chicken breast in this dish, but cutting them into cubes also speeds up the cooking process.Using ready-made mushroom soup and Italian seasoning helps speed up the cooking process while adding loads of yumminess simultaneously.

    You dont have to sweat in front of a hot stove for hours to come up with flavorsome meals that your family will love.Take this Chicken Pot Pie, for instance.Theres no need to make pie pastry for this dish, nor is there a need to fuss over the filling.With frozen vegetables, canned mushroom soup, and a pancake mix, you can have a great chicken pot pie that looks and tastes like something you had to prep for hours.

    Heres a curry dish that also uses cream of mushroom soup and chicken breast cubes to make food prep easy.This is also one excellent way to use leftovers if you have them.For instance, if you have leftover rice and leftover chicken breast, both can be used in this recipe.You can serve this in a family-style casserole, or you can create individual servings in single-serve casserole dishes or ramekins.

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    Chicken Rice And Mushroom Soup

    We absolutely love a good chicken and rice soup. It is just so warm, satisfying, and oh-so-comforting. Each bite is filled with amazing flavor that is, of course, supplemented by hearty rice and tender chicken. And this broth is on its own something to enjoy. What we especially love in here are the mushrooms because they help to add great texture and flavor to the soup. We like to make a big pot of this on the weekend and enjoy it for as many days as possible. A rich and flavorful bowl of our chicken soup with mushrooms and rice is one of our absolute favorite ways to finish the day.

    A soup like this can be made in a matter of minutes and its so much better than any canned version we might pick up at the store. In a scratch-made soup, we can control all of the ingredients, crafting a final product that fits our tastes and pleases the family. So, into the pot goes some rice, shredded chicken, sautéed vegetables and your favorite broth, be it homemade or store bought. Fresh herbs will make a soup like this sing, and thats why we love-love-love the use of fresh thyme over dried. It makes a real difference for the overall flavor experience and adds a nice pop of bright color to the broth.

    Also Check: Leftover Chicken Casserole Campbells

    How To Sear Chicken Breasts Perfectly To Make This Creamy Skillet Dinner With Mushrooms Rice And Chicken:

    STEP 1: Heat your non-stick or cast iron skillet to medium high heat or until a drop of water skids across the pan.

    STEP 2: Rub your chicken with a thin coating of vegetable, canola or light olive oil. Sprinkle liberally with salt and pepper. This adds a nice crust. DO NOT add oil to your hot pan. You wont need it with this method.

    STEP 3: Place the oiled chicken in the hot, dry pan and dont touch it for at least 3 minutes before turning. If the chicken breast does not release, let it cook a little longer. It will release easily when it is seared perfectly. Those chicken breaststhey are so smart.

    STEP 4: Flip and repeat. In this case it isnt necessary to cook the entire chicken breast through. It will continue to cook with the rice. But if you are not cooking rice, simply increase the cooking time on each side until the chicken is cooked through and at 165 degrees.

    Now lets chat about mushrooms. To get a perfect caramelization DO NOT salt them until they are nice and brown. Salt can keep them from reaching their full browning potential.

    Giving up all my cooking secrets today friends!

    After removing the seared chicken breasts, and browning the mushrooms, add the UNCOOKED RICE to the mushrooms and let the rice brown just a bit in the hot pan while stirring.

    Add the stock and seasonings. Nestle the seared breasts on top, cover and cook until the rice is tender and no moisture is left in the pan.

    We like to serve this with a simple side of steamed broccoli or asparagus.

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    Video Result For Chicken And Rice And Mushroom Soup

    Baked Chicken and Rice in Mushroom Soup ~ Easy Cooking
    Chicken Mushroom Rice Soup – Food Wishes
    How to make Chicken, Wild Rice, and Mushroom Soup…


















    How To Make Creamy Chicken And Rice

    Chicken Mushroom Rice Soup – Food Wishes
  • Heat olive oil in a large skillet over medium high heat. Add chicken, mushrooms, and onion to the pan. Cook for 3-4 minutes until the chicken is starting to brown and veggies are soft.
  • Add garlic and cook for 1 minute until you can just start to smell it.
  • Next season everything with the Italian seasoning, poultry seasoning, salt and pepper. Mix well until the chicken is nicely coated.
  • Stir in the chicken broth and the uncooked rice. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for about 20 minutes until the rice is cooked.
  • Once the rice is tender, stir in milk and Parmesan cheese. Season with salt and pepper to taste.
  • Serve immediately with parsley or more cheese if deisred!
  • Anytime you can cook a full meal in one pan I am happy! And this creamy chicken and rice is a huge crowd pleaser. The poultry seasoning is what I used to love about the chicken and rice casserole my mom made. So there is plenty of it here! The rice and everything cooks together until the rice is tender. Then you stir in milk or even heavy cream right and the end to serve. Seriously, the whole family is going to love this!

    See how cows milk stacks up against other milk options in the dairy aisle. Not only does it make this easy chicken dinner extra creamy and delicious, it is nutritious and good for you.

    Also Check: Jessie James Decker Chicken Noodle Soup

    Best Campbells Cream Of Chicken Casserole Recipes

    Recipes Using Cream of Chicken Soup Campbells Condensed Cream of Chicken soup is a pantry staple in many households. This oh-so versatile soup forms a delicious base for so many recipes. Make something spectacular for dinner tonight with these recipes and ideas.

    Easy Chicken Casserole Recipes & Ideas Easy Cook Recipes Easy Hacks to Make Your Tomato Soup Even Better Recipes Under $10 Recipes Using Cream of Chicken Soup Recipes Using Cream of Mushroom Soup Recipes Using Tomato Soup Campbells® Newsletter Signup Sign Up. Recipes, meal planning ideas and more. Delivered from our family to yours.

    Ingredients. 1 can Campbells Condensed Cream of Chicken Soup frozen vegetable combination , thawed. 2 cans (4.5 ounces each.

    Spread one half can of cream of chicken soup on bottom of 9 x 9 inch baking dish. Cut tortillas in strips. Layer tortillas, chicken, over top of casserole. Bake at 350 degrees for 1 hour. Serves 4.

    Put these best chicken casserole recipes in your rotation. Whether spicy or cozy, veggie-packed or topped with biscuits, theyre bound to please a crowd. 1 / 50. Chicken and Swiss Stuffing Bake I love to cook but just dont have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe.

    Our most trusted Campbells Chicken Casserole With Ritz Crackers recipes. Reviewed by millions of home cooks.

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    Can You Freeze This Campbells Chicken And Rice

    This wont freeze very well due to texture issues with the rice. Its so fast to make and tastes so good fresh, theres no need to bother with freezing it!

    If you have a portion of leftovers that you want to freeze, allow this creamy chicken and rice to cool and put it in a well-sealed freezer container.

    Youll likely need to add some moisture when you reheat it, and the rice will probably be mushy. However, itll still taste yummy.

    Read Also: Gluten Free Dairy Free Cream Of Chicken Soup

    Campbells Chicken And Rice Recipe Notes

    • Food Handling: A reminder to handle raw chicken appropriately and disinfect hands and cooking utensils properly.
    • Stirring in the soup: Using a fork or a whisk, I mix just the soup and water together first until the soup is diluted. Then, add the rice and the spices and stir them until theyre well distributed.
    • The foil: make sure you have a tight seal with the foil. The chicken will put quite a bit of moisture into the mix as it cooks and adds delicious flavor, so make sure you get the foil back on tightly after adding the chicken. Use oven mitts to fold the foil around the hot pan.
    • Spices: This old school chicken and rice casserole is not overly spiced. If you want to add a bit of heat, consider some crushed red pepper. A pinch of garlic, cumin, or rosemary are all good options as well.

    How Chicken & Rice Was Made In The 50s


    My mother, Christene Kirchner, and her sister Lois Epps use to make an easy chicken and rice dish for a quick summer meal. It was one of those Campbells soup casserole dishes that were everywhere in the 1950s.

    Early in my married life, I started making this dish but it never seemed to come out right, the rice was either too hard or too soft. Until I discovered I could make this dish hands free and almost perfect is my Instant Pot.

    This post contains some affiliate links for your convenience ! .

    Read Also: Lipton Onion Soup Rice Pilaf

    Mushroom Chicken Recipe Notes And Tips

    • Which type of chicken should I use? I use boneless skinless chicken breasts. If you are short on time, you can butterfly the breasts and they will cook in 2-3 hours on HIGH.
    • Should I use fresh mushrooms? I use fresh sliced mushrooms. You can find them in the produce section, pre-washed and pre-sliced which make them really convenient. You can also use canned mushrooms if thats what you have on hand or prefer.
    • How to thicken mushroom gravy: If the mushroom chicken sauce is too thin for your taste, add a little bit of cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch and 1-2 tablespoon of water. Pour this into the crockpot and give it a stir. Cover and continue cooking on low for 10 minutes or until thickened. It should thicken pretty quickly.

    Chicken With Cream Of Mushroom Soup And Rice

    Chicken With Cream Of Mushroom Soup And Rice is a delicious recipe. If you follow this recipe, or ad lib and make it your own, Im sure youll love the tastes and textures of the dish.

    Chicken with cream of mushroom soup and rice is a simple recipe that you can make for dinner tonight! Whether youre in a rush or want something delicious to eat this recipe will hit the spot.

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    Campbells Condensed Cream Of Chicken Soup

    The key to the recipe is, of course, the Campbells soup. Remember the iconic paintings of Campbells soup cans by Andy Warhol? Yes, those are the ones! They look a bit like this:

    Campbells Condensed Cream of Chicken Soup Can

    Now, back in the good old days, Campbells used to be the best known and eaten brand of soup that I can remember. But now it does seem to be less easy to get hold of, and certainly, where we live, I, unfortunately, could not find any Campbells condensed cream of chicken soup anywhere, so I had to use a replacement.

    This post may contain affiliate links. Please see my disclosure policy. Jump to Recipe

    Stovetop Creamy Chicken and Rice Tender chicken and mushroom with creamy rice in an easy one pan dinner. So easy and great for busy nights.

    When I was growing up there were a few things that were staples in our house. Chicken and rice casserole was one of them. My mom would mix a can of cream of mushroom soup, milk, rice, and lots of poultry seasoning together. Top with chicken breasts and bake until everything was done. I loved the creamy mushroom rice in that dinner.

    But today I am making it even better! Not only is there no canned soup involved, but it is ready in about 25 minutes on the stovetop, and all in just one pan! Plus real mushrooms are involved! There is still the milk to make it creamy and delicious.

    This post is sponsored by ADA Mideast. All thoughts and opinions are 100% my own.

    How To Make Instant Pot Cream Of Mushroom Soup Chicken And Rice Dinner

    Crockpot Chicken With Cream Of Mushroom Soup With Rice // Kelvinâs Kitchen

    If you only have one Instant Pot you have several options. Make the rice first remove from the Instant Pot. Transfer the cooked rice into an oven-safe-covered dish and keep warm while the chicken cookes.

    The second option is to Cook the rice on the stove top while the Chicken in the Cream of Mushroom Soup cooks in the Instant Pot.

    Our family also likes to make the pre-cooked Uncle Bens Ready Rice in the microwave when time is short and the kids are impatient. The best healthy option is to cook brown rice in the Instant Pot and keep it warm. However, when little ones are hungry and you are in a time crunch the pre-cooked packed will work.

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    Read Also: Chicken And Rice Recipe Using Lipton Onion Soup Mix

    How To Make Chicken Mushroom And Rice Soup

    Prepare the rice per instructions. Once it has cooked, set it aside.

    Heat half the olive oil in a large Dutch oven over medium-high heat. Season the chicken pieces with sea salt and freshly cracked pepper, to taste. Add to the hot pan along with a dash of crushed red pepper flakes. Cook, stirring often, for 2-3 minutes, or until nearly done. Remove from the pan and place on a plate with a tin foil tent. Return the Dutch oven to the stove and add the remaining olive oil and the onions, carrots, and celery. Cook, stirring often, for 4-5 minutes. Add the butter and mushrooms and cook, stirring often, for 2-3 minutes. Add the chicken and its juices, the minced garlic, and the thyme leaves, then cook, stirring constantly, for 1 minute. Add the flour and cook, stirring often, for 1-2 minutes

    Slowly add the chicken broth while stirring constantly. Once you have added all of the broth into the Dutch oven, add cooked rice, the bouillon granules, and the bay leaf. Let the soup simmer for 15 minutes or until the veggies are tender. Remove bay leaf. Taste the soup then season with sea salt and freshly cracked pepper, to taste. Ladle into bowls and serve. Enjoy.

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    Bake The Easy Chicken Rice Casserole

    Cover the easy chicken rice casserole with aluminum foil before baking. Bake the casserole in a preheated 350° F. oven for 1 hour.

    After 1 hour, remove the foil from the dish. Place casserole back in the oven and continue baking for 15 more minutes. Carefully remove the casserole from the oven once done, and let it rest for 3-4 minutes before serving.

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