15
Sep
When veggies are tender start stirring in the flour adding ¼ cup at a time mixing well with each addition. Add the prepared rice broth tarragon thyme and pepper.
Cook on low 8-9 hours if cooking with frozen chicken.
Chicken rice mushroom soup recipe. Prepare rice mix according to package directions omitting butter. Meanwhile in a large saucepan saute the chicken mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Cook 1 minute longer.
Add the prepared rice broth tarragon thyme and pepper. Bring to a boil. Instructions Preheat your oven to 400 F.
Whisk together the rice soup water and soup mix until the lumps in the soup are smoothed out and mixed in. Pour into a large buttered 9x13 or deep large lidded casserole dish. Place your chicken pieces on top of the.
Ingredients 1 can 10 12 ounces Campbells Condensed Cream of Mushroom Soup or 98 Fat Free Cream of Mushroom Soup 1 cup water for creamier rice increase the water to 1 13 cups 34 cup uncooked long grain white rice 1 14 pounds boneless skinless chicken breast. In a large soup pot over medium high heat saute the mushrooms onions carrots and celery with the ½ cup butter until tender about 5-7 minutes. Add 2 tsp salt and ½ tsp pepper while veggies are sauteing.
When veggies are tender start stirring in the flour adding ¼ cup at a time mixing well with each addition. Add rice carrot celery salt and pepper. Cover and bring to a boil over high heat.
Reduce heat to a simmer and cook covered until the rice is just tender 25 to 30 minutes. Add mushrooms parsley thyme and the reserved shredded chicken and cook until the mushrooms. Melt 14 cup butter in a Dutch oven over medium heat.
Whisk in flour and cook whisking constantly 1 minute or until thickened and bubbly. Gradually whisk in remaining 6 cups broth and cook stirring often 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine.
Stir in mushroom mixture chicken and rice. Mix cream of mushroom soup rice and milk together in the slow cooker until well blended. Sprinkle an even coating of garlic salt over the top of the rice.
Place 2-4 boneless skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture. Cook on low 8-9 hours if cooking with frozen chicken.
1 can 10 12 ounces Campbells Condensed Cream of Mushroom Soup or 98 Fat Free Cream of Mushroom Soup 1 12 cups Swanson Chicken Broth 1 12 cups uncooked instant white rice 1 tablespoon grated Parmesan cheese. This creamy Chicken Mushroom soup recipe is easy to make full of goodness comforting and super satisfying. Made with shredded chicken wild rice mushrooms carrots and celery.
Its a lighter take cream of mushroom chicken and rice. Slowly pour 6 cups of chicken broth into the pot stirring to scrape up any bits of flavor from the bottom of the pot. Add shredded chicken and the cooked rice to the stock pot.
Add the bay leaf and thyme. Bring soup to a low boil then reduce heat to low and simmer for 10-15 minutes. Remove bay leaf and add more salt and pepper to taste.