Can Can Casserole
A hearty casserole combining tender chicken, creamy mushroom and chicken broth, and savory herbs, perfect for family dinners and comforting gatherings.
Ingredients
Instructions
- Combine cream of chicken soup, chicken broth, uncooked rice, drained mushrooms, chopped onion, dried basil, salt, and pepper in a large casserole dish.
- Place chicken breasts on top of the mixture and sprinkle with paprika.
- Bake in a preheated 350°F (175°C) oven for 1 1/2 hours.
- Serve with steamed broccoli and crusty rolls.
Tips & Substitutions
For a creamier texture, consider using Bob Boyardee'S Famous Cream Of Potato Soup(Slow Cooker Recipe) instead of cream of chicken soup. If you want to add more flavor, sauté the chopped onion before mixing it into the casserole. You can also substitute the chicken breasts with thighs for a juicier result. Adding vegetables like bell peppers or peas can enhance the dish's nutrition and flavor profile.
Serving Suggestions
This Can Can Casserole pairs beautifully with steamed broccoli and crusty rolls for a comforting meal. You might also serve it alongside a fresh green salad to balance the richness of the dish. Consider drizzling a little lemon juice over the broccoli for a refreshing contrast to the savory casserole. It's perfect for family gatherings or a cozy weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, ensuring they are heated evenly to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Can Can Casserole contains roughly 785 calories, with 38g protein, 69g carbohydrates, and 39g fat. It is an excellent source of protein (77% of the Daily Value), iron (29% of the Daily Value), and vitamin D (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2682mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cooked rice instead of uncooked rice in this recipe?
Yes, you can use cooked rice, but you'll need to adjust the liquid accordingly. Reduce the chicken broth to about 1 can, as the cooked rice will not absorb as much liquid. Keep an eye on the casserole while it bakes to ensure it doesn't become too dry.
What can I use as a substitute for chicken breasts?
You can substitute chicken breasts with thighs or even shredded rotisserie chicken for a quicker option. If using thighs, keep the cooking time the same, but ensure they are cooked through. Shredded chicken can be mixed in directly with the other ingredients, reducing the baking time.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day ahead and store it covered in the refrigerator. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. Baking time may need to be adjusted if it goes in cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).