Creamy Mushroom Chicken Rice Casserole
A hearty and creamy chicken and rice casserole made in the crockpot with a medley of frozen vegetables, creamy mushroom soup, beans, and diced tomatoes. This comforting dish combines tender chicken, flavorful rice, and a creamy mushroom sauce infused with vegetables, making it a satisfying and convenient meal for any occasion.
ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (15 oz) diced tomatoes, drained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 2 tablespoons chopped fresh parsley, for garnish
steps
- 1.
In the crockpot, combine the chicken, rice, cream of mushroom soup, frozen mixed vegetables, diced tomatoes, kidney beans, onion, garlic, dried thyme, paprika, salt, and black pepper.
- 2.
Pour the chicken broth over the mixture and stir well to combine.
- 3.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- 4.
Stir the casserole gently to fluff the rice and mix everything together.
- 5.
Serve hot, garnished with chopped fresh parsley.
