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I love pasta more than rice. Having tried to cook rice in ways I like, I believe I've started to love rice. Here comes my first love of the rice world.

Cream Mushroom Chicken Rice Casserole

By Cin Chau Lai  (Updated: October 2, 2014)

An easy lunch/dinner with chicken, veggies and rice. What a balanced meal!

Prep time: 5 minutes
Cook time: 55 min
Total time: 1 hour
Yield: 3-4 servings

Ingredients:
Seasoned Chicken thighs: 3-4 (about 1.5 lb) 
Cream of mushroom soup: 1 can (about 300 ml) 
Cheddar cheese (optional): 50g 
Mushrooms, sliced: 1/2 cup 
Green beans: 1 can (about 411g) 
Rice, uncooked: 1 cup



Directions:

1. Cook rice in a rice cooker, or steam it. When the rice is done, spread it out on a 9x13 inch baking dish to let it cool so that it will not be too soft.

2. Preheat oven to 400*F.

3. Combine cream of mushroom soup and the same amount of water (i.e. 1 can). Stir.

4. Pour the sauce prepared in Step 2 onto the rice on the baking dish. Then, add cheese (optional), mushrooms and green beans. Combine the ingredients well.

5. Place chicken thighs on top of rice.

6. Bake for 35 minutes, or until chicken is cooked through. 

Do you like this recipe? I would love to hear from you. 

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- "Oven-Baked Crispy Tortilla Chips"
- "Great party food: Enoki Beef Rolls"