Creamy Chicken with Mushrooms

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Dish type
Main Dish
Serves
6
Ready in
1 hour

Ingredients

  • 1 bag boil-in-bag white rice, or 1 cup uncooked white rice
  • 4 large boneless, skinless chicken breasts
  • 4 oz. white mushrooms, sliced
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 2 tsp. chopped fresh basil
  • 2 tsp. chopped fresh parsley
  • 3/4 cup crushed buttery crackers
  • 1/2 cup butter, melted

Directions

Prep Time
15 minutes
Cook Time
45 minutes
Ready in
1 hour
  1. Preheat oven to 325°F. Coat a rectangular 3-quart baking dish with nonstick cooking spray. Cook rice according to package directions.
  2. Meanwhile, in a large skillet place chicken in enough boiling water to cover. Simmer 12 to 14 minutes or until chicken is no longer pink; drain. Cut chicken into 1-inch pieces.
  3. In a large bowl combine cooked rice, chicken, mushrooms, mushroom soup, chicken soup, basil, parsley, 1 3/4 cups water, and salt and pepper to taste; mix well. Spoon mixture into baking dish. Top with cracker crumbs and drizzle with butter.
  4. Place baking dish in oven. Bake 35 to 40 minutes or until bubbly and the top is lightly browned. Serve hot.
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Nutritional Information

Serving Size
1
Per Serving
Calories 495, Calories Fat 227, Total Fat 25g, Saturated Fat 11g, Cholesterol 94mg, Sodium 885mg, Carbohydrate 42g, Protein 23g
Serving Size1
Calories495
Calories Fat227
Calories (fat) extra46
Total Fat25g
Total Fat (extra)40
Saturated Fat11g
Saturated Fat (extra)60
Trans Fat0g
Cholesterol94mg
Cholesterol (extra)32
Sodium885mg
Sodium (extra)37
Potassium233mg
Carbohydrate42g
Carbohydrate (extra)14
Fiber0g
Fiber (extra)4
Sugars1g
Protein23g
Omega30g
Vitamin A528IU
Vitamin A (extra)10
Vitamin C1mg
Vitamin C (extra)2
Iron2mg
Iron (extra)10