Creamy Herbed Chicken And Mushrooms With Rice Recipes
CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE
Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.
Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY HERBED CHICKEN AND MUSHROOMS WITH RICE
Doing a clean out and came across some old recipe cards so keeping and posting recipes that interest me or think others maybe interest in, then they go to the op shop in their box. Times are estimated.
Provided by ImPat
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed.
- Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside.
- Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side.
- In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constrantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through.
- Serve over the rice.
Nutrition Facts : Calories 552.7, Fat 14.2, SaturatedFat 4.3, Cholesterol 97.6, Sodium 531.8, Carbohydrate 64.3, Fiber 3.1, Sugar 8.2, Protein 39.9
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