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Cream of Mushroom Chicken and Rice

Cream of Mushroom Chicken and Rice

Cuisine:
  • 30
  • Serves 2
  • Easy

Directions

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This Cream of Mushroom Chicken and Rice recipe is a super easy and healthy dinner option that the whole family will enjoy! 

Cream of Mushroom Chicken and Rice

This Cream of Mushroom Chicken  dish can be pulled together in less than 30 minutes. 

Plus sneaking in some vegetables, like broccoli is so easy.

Making it a great family friendly meal.

I like to chop up a half a head of broccoli finely and add it to this dish.

As it really helps to enhance enhance the whole dish and make it a complete meal. 

Then I will also add fresh mushrooms alongside two cans of Campbell’s Mushroom soup.

Which makes it really super tasty and creamy.

To make it extra creamy do not forget to add a bit of sour cream and milk too!

CREAM OF MUSHROOM CHICKEN

This dish is best baked!

Cream of Mushroom Chicken and Rice

WHAT GOES WITH CREAM OF MUSHROOM CHICKEN

Vegetables of course 🙂 

If you have picky eaters in the house, trust me they will not notice the broccoli in this dish. 

Another vegetable option that would work well in replace of broccoli would be some spinach or asparagus.   

How to Cook Cream of Mushroom Chicken and Rice

  • Start with 2 fresh chicken breasts and dice them into bite size pieces. 
  • Mince 2 cloves of garlic and chop 1/2 head of broccoli into tiny pieces. 
  • Meanwhile, cook two cups of basmati rice in your rice cooker or on the stovetop till tender. 
  • Then in a large skillet add 1 tbsp of butter along with the fresh mushrooms and saute till browed.
  • Add in the minced garlic and chicken pieces saute till the chicken is no longer pink.
  • Add in 2 cans of cream of mushroom soup along with the milk and sour cream.  
  • Next add in the chopped broccoli pieces and season the whole pot with salt and pepper and some poultry seasoning.
  • Simmer on medium heat covered for 15 minutes. 
  • Once cooked serve over a plate or bowl of basmati rice and with a fresh lemon wedge. 

Cream of Mushroom Chicken and Rice

cream of mushroom chicken and rice instant pot

CREAM OF MUSHROOM CHICKEN INSTANT POT

This dish can also be done in the instant pot in half the time.

Don’t forget to pour that delicious creamy mushroom sauce over all that cooked rice! 

ENJOY! 

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead. 

If you’re looking for more recipes that utilize “Chicken Breasts: Then you will want to try these dishes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Cream of Mushroom Chicken and Rice

Cream of Mushroom Chicken and Rice

Yield: 2
Cook Time: 30 minutes
Total Time: 30 minutes

Quick and healthy weeknight meal idea!

Ingredients

  • 1 tbsp Butter
  • 2 cloves of garlic, minced
  • 2 Chicken Breasts
  • 2 cans of Campbell's Mushroom Soup
  • 1 cup of sliced mushrooms
  • 1 cup of chopped broccoli
  • 2 tbsp of sour cream
  • 1/4 cup of milk
  • 2 cups of basmati rice
  • 1 lemon sliced
  • 1 tsp poultry seasoning
  • Salt and pepper to taste

Instructions

  1. Start with 2 fresh chicken breasts and dice them into bite size pieces. 
  2. Mince 2 cloves of garlic and chop 1/2 head of broccoli into tiny pieces. 
  3. Meanwhile, cook two cups of basmati rice in your rice cooker or on the stovetop till tender. 
  4. Then in a large skillet add 1 tbsp of butter along with the fresh mushrooms and saute till browed.
  5. Add in the minced garlic and chicken pieces saute till the chicken is no longer pink.
  6. Add in 2 cans of cream of mushroom soup along with the milk and sour cream.  
  7. Next add in the chopped broccoli pieces and season the whole pot with salt and pepper and some poultry seasoning.
  8. Simmer on medium heat covered for 15 minutes. 
  9. Once cooked serve over a plate or bowl of basmati rice and with a fresh lemon wedge. 
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 807Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 127mgSodium: 2452mgCarbohydrates: 83gFiber: 9gSugar: 6gProtein: 51g

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Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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