Chicken With Rice And Mushrooms Recipes

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CHICKEN AND MUSHROOM FRIED RICE

Use chicken thighs in this shiitake mushroom dish, and season it with soy sauce, sesame oil and fresh ginger.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11



Chicken and Mushroom Fried Rice image

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
  • Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 1/2 cups thinly sliced stemmed shiitakes
1 teaspoon finely grated fresh ginger
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
2 teaspoons toasted sesame oil
Thinly sliced scallions, for serving

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17



Chicken, Mushroom and Wild Rice Casserole image

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

CHICKEN, MUSHROOMS AND RICE

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9



Chicken, Mushrooms and Rice image

Steps:

  • Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
  • Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
  • Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
  • Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

This is so easy to put together just mix all ingredients then bake, it's a great recipe to use leftover chicken or even turkey, you can either top the casserole with crushed cornflakes or sprinkle shredded cheese on the last 5 minutes of baking. Prep time does not include cooking the rice of chicken.

Provided by Kittencalrecipezazz

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Easy Chicken-Mushroom and Rice Casserole image

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
  • Transfer to the prepared baking dish.
  • Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
  • Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

2 cups cooked rice
2 1/2 cups cooked chicken
2 (10 ounce) cans cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups canned mushrooms, drained
2 small celery ribs, finely chopped
3/4 cup mayonnaise
1/4 cup grated parmesan cheese (or to taste)
1 small onion, finely chopped
1 tablespoon lemon juice
salt and pepper
1 pinch cayenne (optional or to taste)
1/3 cup grated parmesan cheese (or to taste)
shredded cheddar cheese (or use crushed cornflakes)

CHICKEN, MUSHROOM, AND RICE SOUP

They say chicken soup is good for the soul, but when you factor in the addition of mushrooms, onions, and garlic, and the always comforting effects of rice, this soup is good for a lot more things than just your soul--like your wallet, for example! Serve topped with sour cream, thyme leaves, and diced red onion.

Provided by Chef John

Time 3h

Yield 6

Number Of Ingredients 15



Chicken, Mushroom, and Rice Soup image

Steps:

  • Place chicken, carrot, celery, onion, and bay leaf in a stockpot. Add 4 quarts of cold water, or enough to cover the chicken. Bring to a simmer on high heat. Reduce heat to low; simmer gently until the meat can be easily pulled off the bones and is no longer pink in the center, about 1 1/2 hours.
  • Remove the meat and bones to a bowl and allow to cool enough to handle, about 10 minutes. Leave the stockpot over low heat. Separate the meat from the bones and skin and break it up into bite-sized pieces. Set aside.
  • Transfer the bones and skin back to the stockpot and continue to simmer on low until needed.
  • Melt butter in a soup pot over medium-high heat until it starts to brown. Add mushrooms and salt; saute until mushrooms are well browned. Add garlic and diced onion and saute for 2 to 3 minutes. Strain in 4 cups of the chicken broth from the stockpot and bring to a simmer. Add black pepper, cayenne, and thyme. Reduce heat to medium and simmer for 10 minutes.
  • Add rice and cook, stirring occasionally, for 20 minutes. Taste for seasoning and add more salt if needed; remove thyme stems. Stir in the chicken meat and a few more cups of the chicken broth to achieve the desired texture. The soup will continue to thicken as the rice swells, so more may be needed if you want a thinner soup.
  • Let simmer until chicken is heated through and has absorbed the flavors, and rice is fully cooked, about 15 minutes. Taste one last time for seasoning. Adjust with more broth as needed. Serve immediately.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 34.9 g, Cholesterol 152.8 mg, Fat 19.3 g, Fiber 2.6 g, Protein 48.5 g, SaturatedFat 8 g, Sodium 472.3 mg, Sugar 4.1 g

1 (3 1/2) pound whole chicken
1 large carrot, cut into 2-inch pieces
1 rib celery, cut into 2-inch pieces
1 medium red onion, roughly chopped
1 large bay leaf
water to cover
¼ cup unsalted butter
1 pound mushrooms, thickly sliced
1 teaspoon kosher salt, or more to taste
1 cup diced red onion
4 cloves garlic, minced
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
3 sprigs fresh thyme
1 cup medium-grain white rice

MAMAW'S CHICKEN AND RICE CASSEROLE

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8



Mamaw's Chicken and Rice Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

BAKED RICE WITH CHICKEN AND MUSHROOMS

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It's a great dish for feeding a crowd and also reheats beautifully, so it's worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, main course

Time 1h20m

Yield 8 servings

Number Of Ingredients 14



Baked Rice With Chicken and Mushrooms image

Steps:

  • Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
  • Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  • Add wine and simmer briskly until reduced by half, about 5 minutes.
  • Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
  • Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
  • While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  • Fluff rice, then top with sautéed mushrooms and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 898 milligrams, Sugar 4 grams, TransFat 0 grams

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

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