Chicken And Rice Marsilla
A hearty chicken and rice casserole baked with savory mushroom and onion flavors, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Line a 9 x 13-inch pan with aluminum foil.
- Pour uncooked rice and bouillon broth into the bottom of the pan.
- Place cut-up chicken on top of the rice mixture.
- Spread cream of mushroom soup over the chicken.
- Sprinkle onion soup mix on top of everything.
- Cover the pan with aluminum foil, sealing the edges.
- Bake at 375°F (190°C) for 1 1/2 hours.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or cream cheese to the mushroom soup before spreading it over the chicken. If you want to enhance the flavor, you can substitute homemade chicken broth for the bouillon broth. Adding vegetables like peas or carrots can also elevate the dish, similar to Chicken Pot Pie Family Style.
Serving Suggestions
This Chicken and Rice Marsilla is hearty enough to stand alone, but pairs beautifully with a side salad or steamed vegetables for a balanced meal. Consider serving it alongside crusty bread for sopping up the delicious sauce. For a comforting twist, it can be complemented with a side of Butternut Squash And Cider Soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also microwave portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Marsilla contains roughly 278 calories, with 11g protein, 51g carbohydrates, and 4g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1280mg per serving (56% 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 brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. Adjust the baking duration to about 2 hours to ensure the brown rice is fully cooked and tender. You may also need to add more broth to accommodate the longer cooking time.
What can I substitute for mushroom soup?
If you prefer not to use canned mushroom soup, you can make a homemade version using sautéed mushrooms, cream, and broth. This will give you a fresher flavor and allow you to control the ingredients. Alternatively, cream of chicken soup can be used as a substitute.
Can I make this dish ahead of time?
Absolutely! You can assemble the dish a day in advance and refrigerate it until ready to bake. Just make sure to cover it tightly with foil. When you're ready to cook, it may take a bit longer to bake if it's coming straight 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).