Baked Mushroom Rice (with optional Chicken)
Baked Mushroom Rice (with optional Chicken)
Ingredients
For the Mushroom Rice
- cooking spray, as needed
- 1 cup long-grain white rice, dry
- 10 fluid ounces French onion soup, canned
- 10 fluid ounces beef consommé, canned
- 1 teaspoon Worcestershire sauce
- 8 ounces mushrooms, cleaned, sliced
- 1/4 cup butter, sliced
- Parmesan cheese, for sprinkling
- cooked chicken, chopped, optional
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425
- 2
Spray an 8-inch baking dish with cooking spray to prevent sticking.
⏱️ 1 min
- 3
Add 1 cup of dry long-grain white rice to the prepared baking dish.
⏱️ 1 min
- 4
Pour in the 10 fluid ounces of French onion soup.
⏱️ 1 min
- 5
Add the 10 fluid ounces of beef consommé.
⏱️ 1 min
- 6
Stir in 1 teaspoon of Worcestershire sauce.
⏱️ 1 min
- 7
Add 8 ounces of cleaned and sliced mushrooms to the dish.
⏱️ 2 min
- 8
Stir all the ingredients together thoroughly in the baking dish until well combined.
⏱️ 2 min
- 9
Evenly place 1/4 cup of sliced butter over the top of the mixture.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 11
Bake in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 425
- 12
After 40 minutes, carefully remove the foil.
⏱️ 1 min
- 13
Sprinkle Parmesan cheese generously over the top of the rice and mushroom mixture.
⏱️ 1 min
- 14
Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the rice is tender and the cheese is golden.
⏱️ 20 min•🌡️ 425
- 15
Once baked, remove the dish from the oven and let it stand for a couple of minutes to allow the liquids to redistribute.
⏱️ 2 min
- 16
Fluff the mushroom rice with a fork before serving.
⏱️ 1 min
- 17
(Optional) If serving as a main dish, mix in the cooked, chopped chicken before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Mushroom Rice (with optional Chicken)
Ingredients
For the Mushroom Rice
- cooking spray, as needed
- 1 cup long-grain white rice, dry
- 10 fluid ounces French onion soup, canned
- 10 fluid ounces beef consommé, canned
- 1 teaspoon Worcestershire sauce
- 8 ounces mushrooms, cleaned, sliced
- 1/4 cup butter, sliced
- Parmesan cheese, for sprinkling
- cooked chicken, chopped, optional
Instructions
- 1
Preheat your oven to 425°F.
⏱️ 10 min•🌡️ 425 - 2
Spray an 8-inch baking dish with cooking spray to prevent sticking.
⏱️ 1 min - 3
Add 1 cup of dry long-grain white rice to the prepared baking dish.
⏱️ 1 min - 4
Pour in the 10 fluid ounces of French onion soup.
⏱️ 1 min - 5
Add the 10 fluid ounces of beef consommé.
⏱️ 1 min - 6
Stir in 1 teaspoon of Worcestershire sauce.
⏱️ 1 min - 7
Add 8 ounces of cleaned and sliced mushrooms to the dish.
⏱️ 2 min - 8
Stir all the ingredients together thoroughly in the baking dish until well combined.
⏱️ 2 min - 9
Evenly place 1/4 cup of sliced butter over the top of the mixture.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 11
Bake in the preheated oven for 40 minutes.
⏱️ 40 min•🌡️ 425 - 12
After 40 minutes, carefully remove the foil.
⏱️ 1 min - 13
Sprinkle Parmesan cheese generously over the top of the rice and mushroom mixture.
⏱️ 1 min - 14
Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the rice is tender and the cheese is golden.
⏱️ 20 min•🌡️ 425 - 15
Once baked, remove the dish from the oven and let it stand for a couple of minutes to allow the liquids to redistribute.
⏱️ 2 min - 16
Fluff the mushroom rice with a fork before serving.
⏱️ 1 min - 17
(Optional) If serving as a main dish, mix in the cooked, chopped chicken before serving.
⏱️ 1 min