Easy Chicken And Rice With Mushrooms Food

EASY CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
• Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
• Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.

ONE POT MUSHROOM CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
• Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won't be cooked through.
• Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
• Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
• Add the parsley, thyme, salt, and pepper and stir to combine.
• Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
• Place the chicken on top of the rice and put the lid on the skillet.
• Place the skillet in the preheated oven and bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

EASY ONE PAN CREAMY CHICKEN AND MUSHROOM RICE BAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat on the stove top and add 1 tablespoon of olive oil.
• Season the chicken thighs on both sides and place them skin side down in the hot skillet to brown.
• Let the chicken brown for about 4-5 minutes before turning them to brown on the other side. Don't worry about cooking the chicken through at this stage - the idea is just to get a nice caramelization on the outside (they'll finish cooking in the oven).
• Remove the chicken to a plate when the thighs have been browned on both sides.
• Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes).
• Add the rice and Parmesan and stir it into the mushroom mixture.
• Add the chicken stock and cream and stir well to combine.
• Nestle the browned chicken thighs into the liquid-y rice mixture, making sure the browned skin is facing up and isn't in the liquid.
• Place the skillet in the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the rice is cooked.
• Remove the skillet from the oven and serve hot.

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

EASY CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Heat oil in a large heavy based saucepan.
• Add onion and celery and cook until soft.
• Add garlic and cook a further minute.
• Add chicken and cook until browned.
• Add wine, if using, and mushrooms.
• Cook a further couple of minutes.
• Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
• Cook until warmed through.
• Stir through parsley and serve with rice, risoni or pasta.

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

ONE POT CHICKEN, RICE AND MUSHROOMS

Steps:

• Heat pan to medium high heat. Rub the chicken breasts with the oil and place in hot pan. (not putting any oil into the pan itself). Let cook for 3-4 minutes and turn. Chicken will release easily from the pan once it is at a perfect sear. Turn and cook another 3-4 minutes.
• Remove seared chicken from skillet (chicken will not be fully cooked but will continue to cook with rice).
• Add mushrooms to hot pan. Cook until caramelized and brown. About 4-5 minutes. Do not salt. Salting the mushrooms before will keep them from getting perfectly brown.
• Add uncooked rice, garlic and oregano.
• Saute until garlic is fragrant, about 2-3 minutes.
• Add chicken stock, cream. salt and pepper to rice mixture.
• Nestle chicken on top of rice and reduce heat to medium.
• Cover pan. Continue to cook on the stove top for 20-25 minutes or until liquid is absorbed and chicken is cooked though to 165 degrees internally.
• Garnish with sliced green onions if desired. Serve with simple veggie like steamed broccoli or cauliflower.

CHICKEN AND MUSHROOMS

Steps:

• Prepare the sauce: In a small bowl, whisk together the balsamic vinegar, honey, kosher salt, black pepper, and dried thyme. Set aside.
• Season the chicken thighs with kosher salt and black pepper.
• Heat the ghee in a large (12-inch) nonstick skillet over medium heat, swirling to coat. Add the chicken thighs in a single layer and cook, undisturbed, for 7 minutes. Flip the chicken pieces and cook until cooked through (their internal temperature should reach 165ºF), about 7 more minutes. Remove to a plate and cover with foil to keep warm.
• Add the mushrooms to the same skillet with a splash of water (about 2 tablespoons). Gently stir the mushrooms while also scraping the bottom of the skillet to remove the tasty brown bits that have stuck to it.
• After the mushrooms have started reducing a bit in volume, stir in the garlic.
• Cook the mushrooms and garlic, stirring often, until the mushrooms are tender and browned, and the liquid that they have released has evaporated, 5-7 minutes.
• Add the sauce to the skillet. Simmer, uncovered, stirring occasionally, until the sauce thickens, about 5 minutes. Stir in the butter until it melts.
• Add the chicken thighs back to the skillet, turning them to coat in the sauce. Cook for a couple more minutes to heat through.
• Divide the chicken and mushrooms between four plates. Drizzle or brush with the pan juices and sprinkle with parsley. Serve immediately.

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• 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).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

CHICKEN AND MUSHROOM RICE

Steps:

• Fry the chopped red onion with 1 tbsp of olive oil. Once the onion is glazed add the sliced mushrooms.
• When mushrooms are soft add the uncooked rice and the chicken stock. Season with the chopped basil and parsley leaves. Leave to simmer until all stock is reduced.
• While the rice is left to reduce fry the chicken breasts. Season with paprika and curry powder.
• Once the rice is reduced and the chicken breasts are cooked, add some chopped chives to the rice.
• Ready to serve.

27 EASY CHICKEN AND RICE RECIPES

Steps:

• Preheat your oven to 350 degrees Fahrenheit
• Prepare rice according to directions listed on the package
• Add rice to a 9x13 baking dish (enough to cover the entire bottom of the dish)
• Heat olive oil in a large skillet. Add enough to cover the bottom of the skillet and coat both sides of the chicken thighs.
• Add garlic powder, salt, and pepper to taste.
• Reduce heat and add minced garlic to the olive oil and saute for one minute
• Add chicken skin-side down to the pan with the olive oil and cook for 15 minutes until each side is golden brown
• Add cream of mushroom soup, milk, garlic powder, minced garlic, salt, pepper, and mushrooms to a bowl
• Use a paper town to brush a tiny amount of olive oil around the bottom and sides of the baking dish
• Add chicken on top of the rice, then sauce mixture
• Cover with foil and bake for 45-50 minutes
• Uncover and cook for an additional 20 minutes

RICE WITH CHICKEN AND SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in water for 15 minutes to rehydrate. Drain and dice. Reserve soaking liquid.
• Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Add pickled ginger and 2 tablespoons (30 mL) soy sauce. Mix well and cook for 2 minutes. Set aside.
• Heat butter in a saucepan on medium-high heat and add rice. Stir until all the grains are coated with the butter. Moisten with the chicken stock and reserved soaking liquid. Bring to a boil; cover and simmer on low heat for 10 minutes.
• Add the chicken mixture, diced bell pepper, pepper and the remaining soy sauce. Mix well and cover. After 7 minutes, check if rice is done. Serve immediately with sesame baby bok choy.

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.