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Creamy Chicken and Mushroom Rice Casserole

 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, PA
9 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

  • 3 cups cubed cooked chicken
  • 2-2/3 cups chicken gravy
  • 2 cups uncooked Minute® White Rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 2/3 cup chopped celery
  • 2/3 cup water
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped ripe olives
  • 2 teaspoons dried parsley flakes
  • 1/8 teaspoon pepper

Directions

  • 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 20-25 minutes
  • longer or until bubbly and rice and vegetables are tender. Yield: 9
  • servings.
Nutritional Facts: 1-1/3 cups equals 305 calories,

2 of 2

Creamy Chicken and Mushroom Rice Casserole (continued)

Nutritional Facts: 12 g fat (5 g saturated fat), 68 mg cholesterol, 790 mg sodium, 28 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.