Anyone have a chicken recipe that includes rice and mushrooms?

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.





0 min 10 min prep


Change to: servings US Metric


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)








1. Set oven to 350 degrees.


2. Butter a 13 x 9-inch baking dish.


3. 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).


4. Transfer to the prepared baking dish.


5. Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.


6. Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).





or





This savory recipe is easy and fairly fast, even though it has a long list of ingredients. Stingy on fat and generous with veggies, its creamy flavor depends on a can of mushroom soup.





Mushroom Chicken %26amp; Rice





4 boneless, skinless chicken breast halves


1/4 teaspoon black pepper


1/4 teaspoon ground bay leaf


1/2 teaspoon paprika


1 teaspoon garlic powder


1 teaspoon salt or salt substitute


1/2 teaspoon thyme


1 tablespoon olive oil


1/3 cup dry white cooking wine (Note #1)


1 large onion, chopped


1 medium green pepper, chopped


1 large stalk of celery, finely chopped


2 medium carrots


1/2 lb. (8 oz.) fresh mushrooms, sliced, OR


1 can mushroom stems %26amp; pieces, drained


cooking spray


1 can (14 to 16 oz.) chicken broth, OR 2 cups chicken broth


water


1 3/4 cups white long-grain rice


1 can lower-fat cream of mushroom soup


1 cup frozen peas (Note #2)





Cut each chicken breast half into 4 pieces. Place in a large bowl. Sprinkle with the spices and salt. Mix well to distribute seasonings. Put each piece on a cutting board and whack it a few times with a meat tenderizing hammer. (This makes it a little thinner and forces some of the seasonings into the chicken.) Scrape anything left on the cutting board into the bowl of chicken.





Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Place the chicken pieces into the pan in a single layer (if pan is too small, repeat with second batch). Saut茅 until lightly browned. Turn and brown other side. Remove from pan and place back into the large bowl temporarily.





When all the chicken is browned, pour in the cooking wine and bring to a boil. Add the chopped onion, celery and green pepper. Wash and/or scrape carrots and slice on the diagonal. (Note #3) Add to skillet. Stir frequently until wine boils away. Add mushrooms. If using fresh mushrooms, spray them with cooking spray. Saut茅, turning gently, for another minute. Add rice. Continue to saut茅, scraping bottom of pan, for another minute or two. Do not allow bottom of pan to scorch.





Add chicken broth and enough water to make a total of four cups of liquid. Bring to a boil. Add chicken along with any liquid that has drained into the bowl. Cover tightly and turn to very low heat. Cook for twenty minutes, turning and scraping up bottom every five to eight minutes. If mixture dries down and starts to stick before the rice is tender, add a little more water.





While the rice is cooking, place the frozen peas and 1/2 cup of water in a microwave-proof dish. Zap it for eight minutes.





When rice is tender, add the can of mushroom soup (undiluted) and mix well. Drain the peas and scatter over the top of the dish. Serve while piping hot.





Enjoy!





Note #1: You may substitute water for the white wine.





Note #2: Substitute canned peas if you must; don't cook, just heat before garnishing the dish.





Note #3: If family members have a tendency to pick out large chunks of carrots, cube them instead into 1/4 inch dice.Anyone have a chicken recipe that includes rice and mushrooms?
Marinated and Grilled Chicken Breasts (with grilled veg and rice) :





Chicken %26amp; Marinade Ingredients





1 and 1/2c balsamic vinegar


1c extra virgin olive oil


1 Tbsp basil


black pepper


sea salt


2 cloves of garlic


4 chicken breasts





Place the chicken breasts in a 12 inch casserole dish. Finely mince the two cloves of garlic. In a separate bowl combine balsamic vinegar, olive oil, and basil. Add salt and pepper to your liking. Pour the mixture into the casserole over the chicken and marinade at least four hours but overnight is preferable. Place marinated chicken on grill until thoroughly cooked (About 10 minutes per side on medium-low heat). Serve with veg and rice.





Veg and rice ingredients:





陆 c balsamic vinegar


Sea salt


Pepper


1 yellow squash


1 zucchini


2 portobello mushroom caps


1 bag of boil 鈥?in 鈥?bag rice





Prepare rice as per instructions on the box.





Make slices across the protobello cap about every 1/2 ince to create portobello cap strips. Place strips into large bowl. Cut zucchini and squash into 4 inch by 陆 inch strips and place in a bowl with your mushrooms. Drizzle with balsamic vinegar. Place across the grates of the grill just long enough to char the grate lines onto the veg.


Remove from grill. Salt and pepper to taste. Serve on a plate with marinated chicken.Anyone have a chicken recipe that includes rice and mushrooms?
Try chicken divan . . . it's a popular casserole in most big cookbooks. It doesn't necessarily include mushrooms but you could easily add them. Also try chicken tetrazinni.
I sure do! Here it is...I hope you like it:





Chicken, Wild Rice and Portobello Mushroom Hot Dish





1 large shallot plus 2 t. minced shallot, divided


1 t. plus 1 T. olive oil (plus additional if necessary), divided


Pinch of kosher salt


3/4 C. uncooked wild rice


1 T. butter


1 lb. boneless, skinless chicken breasts


Kosher salt and freshly ground black pepper, to taste


1 C. small diced celery root (also known as celeriac)


1 red bell pepper, seeded, stemmed and julienned


6 oz. sliced baby portobello or crimini mushrooms


1 T. minced garlic


2 oz. thinly sliced proscuitto


1 T. flour


1/4 C. dry white wine


1 1/2 C. chicken stock


1 T. fresh thyme


1 T. fresh Italian parsley


1/2 C. cr猫me fra卯che or sour cream


1/4 C. grated Parmesan


Fresh parsley or thyme sprigs for garnish, optional





Preheat oven to 350掳 F. Using a sharp knife, carefully slice one large shallot into very thin rings. Rinse shallot rings with cold water and pat dry (this will help keep the shallots from burning).





In a large bowl, toss shallot rings with 1 teaspoon olive oil and a pinch of kosher salt. Spread shallot rings on an aluminum-foil covered baking sheet and place in oven. Roast for 20 to 30 minutes or until shallots are crisp and golden brown, stirring about every 10 minutes (watch carefully toward the end). Remove to a wire rack and cool.





In a medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat to low, cover and simmer for 25 minutes. Drain off any excess water and reserve.





In a large high-sided saute pan or Dutch oven over medium heat, warm remaining 1 tablespoon olive oil and butter until sizzling. Add chicken breasts and season with a pinch of salt and pepper. Cook until golden brown on both sides and cooked through, about 10 to 12 minutes. Remove chicken to a wire rack, cool and slice -- against grain -- into thin pieces.





In same pan, saute celery root, red bell peppers, mushrooms, garlic and remaining 2 teaspoons shallots until tender and lightly caramelized (add a little more oil, if necessary). Add proscuitto and chicken to the saute, then add flour and saute further. Deglaze with white wine, then add chicken stock and cooked wild rice. Simmer on stove top for 30 minutes or until most of liquid has been absorbed, tasting to adjust seasoning and ensure that celery root is tender. Reduce heat to low and stir in herbs and cr猫me fra卯che or sour cream.





Preheat oven to broil. Top hot dish with grated Parmesan and place under broiler, uncovered, until melted and just beginning to brown. Garnish with crisped shallot rings and parsley or thyme sprigs, and serve hot.








Makes 4 servings.
I make a chicken bake.


1 c. rice


one can cream of mushroom soup (could add mushrooms too)


1 tsp. paprika


pepper to taste


4 skinless, boneless chicken breasts


You mix these and top with four raw chicken breasts (sprinkle with more pepper and paparika) Set oven to 350 and bake approximately 45 minutes or until chicken is done.





Another favorite: Chicken Jack





You cook wild rice according to package directions ( you could use any rice but this is the best) and top with Grilled chicken breasts smothered in sauteed onions, mushrooms, butter, and cheese. Yummy!
This link will give you nearly 100 ideas...





http://allrecipes.com/Search/Recipes-Adv鈥?/a>





Bert
GO


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ROSCOE'S


CHICKEN %26amp;%26amp; WAFFELS
Use the campbell's cream of mushroom soup, add salt and pepper to taste, and fresh mushrooms if desired. Season it to your liking. You can bake the chicken and sauce in the oven or cook chicken separately and sautee the sauce and poor it over the chicken. Serve with rice. Easy recipe for everyone. Yum.