Recipe by fittzi
"This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience."
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1 1/4 cups
sliced white mushrooms
shredded cooked chicken
1 (10.75 ounce) can
fat-free cream of chicken soup
light sour cream
seasoned salt (such as LAWRY'S®)
ground black pepper to taste
shredded Cheddar cheese
crushed garlic-and-butter flavor croutons
I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried onions ( the kind in the can) to top. Used the basic recipe to make. Very good! Had leftover chicken to use up and this was a great jumping off recipe. Thanks so much, hubby says thanks too!
This was not a bad recipe, but not one I'll probably make again. I thought it was a little bland and needed something extra that I couldn't put my finger on. I also didn't love the sour cream, I would've rather doubled the cream of chicken soup.
I made this and the kids loved it. My son already declared that he wanted it for his birthday dinner. That's how good it was. I modified it a bit by using farro instead of rice and cream of mushroom soup. I have never had my kids go so crazy over anything I've made before.
The whole family loved this and I will make this my go to chicken and rice dish for now on
This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casseroles personally), did not double the cheese or croutons either to save on calories. I used cream of mushroom soup because the fat free version is sold in the big cans, which are much cheaper than the small cans, but they did not sell the fat free cream of chicken soup in the big cans. I used a combination of low fat sharp cheddar, low fat smoked gouda and 2% milk Velveeta cheeses instead of cheddar cheese to save on calories. I think you could use pretty much any cheese you have on hand or skip the cheese altogether and it would still be great. I mixed a half cup of the cheese mixture into the casserole and sprinkled a half cup on top with about a quarter cup of seasoned croutons i smashed with a rolling pin in a Ziploc bag. I also replaced a little less than half a cup of chicken broth with white wine which added a wonderful flavour, and i halved the seasoned salt and added maybe half a teaspoon to a teaspoon of old bay seasoning. I also used brown rice because it's healthier and caramelized a couple cloves of garlic with the onion and mushrooms. It turned out amazingly! I'll definitely be making this again!
So good. I made a few changes based on what i had on hand, first i used one small can of mushrooms and added some minced garlic,(cooked in butter not olive oil.) also i left out the cheese and croutons simply because i did not have any and i forgot to put in the season salt. My super pickey daughter loved it (after i picked out the big chuncks of mushrooms.) My husband also liked it, we both felt however that in need a little spice. (due to the season salt) We just added a little hot sauce to our portion and it was perfect. I don't think it needed the cheese or the crutons. I will making this again.
This is so good. Use slightly less seasoned salt than recommended; otherwise change nothing!
Thought it was a great casserole! I had to use more liquid in the rice, but it turned out nicely. I also substituted 'Top The Tator' for the sour cream. It added an extra little kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Homey Chicken and Rice Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 248
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