Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
623 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
Step 2
Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Step 3
Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
Step 4
Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
Ingredients
1 cup shredded Cheddar cheese
2 tablespoons olive oil
1 small onion, chopped
ground black pepper to taste
1 cup rice
2 cups sliced white mushrooms
2 cups shredded cooked chicken
1 cup light sour cream
1 (10.75 ounce) can fat-free cream of chicken soup
0.5 cup milk
0.5 cup chicken broth
1.25 cups chicken broth
1 tablespoon seasoned salt (such as LAWRY'S®)
0.25 cup crushed garlic-and-butter flavor croutons
