Creamy Chicken Mushroom Rice Casserole (Print Version)
Chicken, mushrooms and creamy gravy come together with tender rice for an irresistible family favorite.
# Ingredients:
01 -
3 cups shredded cooked chicken
02 -
2 2/3 cups chicken gravy
03 -
2 cups uncooked instant rice
04 -
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
05 -
1 cup sour cream
06 -
1 can (8 ounces) mushroom stems and pieces, drained
07 -
1 medium onion, chopped
08 -
2/3 cup chopped celery
09 -
2/3 cup water
10 -
1/4 cup chopped pitted green olives
11 -
1/4 cup chopped ripe olives
12 -
2 teaspoons dried parsley flakes
13 -
1/8 teaspoon pepper
14 -
Chopped green onions, optional
# Steps:
01 -
Preheat oven to 375°F (190°C). In a large bowl, combine shredded chicken, chicken gravy, instant rice, cream of chicken soup, sour cream, mushroom pieces, onion, celery, water, green olives, ripe olives, parsley, and pepper.
02 -
Transfer the mixture to a greased 13x9-inch (33x23 cm) baking dish. Cover with aluminum foil and bake for 30 minutes.
03 -
Uncover the dish, stir the mixture, and bake uncovered for an additional 20-25 minutes, or until the casserole is bubbly and the rice and vegetables are tender.
04 -
If desired, top the casserole with chopped green onions before serving.
# Helpful Notes:
01 -
For a creamier texture, allow the casserole to rest for 10 minutes before serving.