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Creamy Chicken and Mushroom Rice Casserole Recipe

Creamy Chicken and Mushroom Rice Casserole Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:9 servings

Ingredients

  • 3 cups cubed cooked chicken
  • 2-2/3 cups chicken gravy
  • 2 cups uncooked instant 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

  • 1. Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish.
  • 2. 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, 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.