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Chicken, Mushroom and Rice Casserole
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Chicken, Mushroom and Rice Casserole
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Chicken, Mushroom and Rice Casserole
Ingredients
| 2 | tbsp oil | |
| 3 | cups whole mushrooms, quartered | |
| 1 | cup medium dice white onion | |
| 2 | tsp finely minced garlic | |
| 2½ | cups water | |
| 2 | cans CO-OP GOLD Cream of Mushroom Condensed Soup | |
| ¼ | cup KNORR Zero Salt Chicken Bouillon | |
| 3 | tsp salt | |
| 2 | cups 1-inch cubed CO-OP Boneless Skinless Chicken Thighs (4 – 5 thighs) or Breasts (2 – 3 breasts) | |
| 1¼ | cups CO-OP GOLD Long Grain Brown Rice | |
| 3 | cups frozen CO-OP GOLD Broccoli Florets (or substitute fresh broccoli) | |
| salt to taste |
Directions
Prep time: 10 minutes
Total time: 2 hours
Serves: 4
- Preheat oven to 325°F
- Place a large pot on high heat. Add oil and mushrooms and cook for 3 to 5 minutes allowing to brown. Next, add onions and cook for 1 more minute. Then add garlic and turn heat down to low.
- Add water, soup, bouillon and salt, and bring to a simmer.
- Remove from heat and add chicken and rice, mix and pour into a casserole dish.
- Cover in foil and bake for 1 hour, ensuring chicken has an internal temperature of 165°F (74°C). Take the casserole out of the oven, leaving the foil on, and let rest for 15 minutes before serving.
- While the casserole is resting, boil or steam broccoli for 3 to 4 minutes or until just tender. Season with salt and serve with casserole.
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