Lauri'S Chicken Bake
A comforting casserole blending creamy soups, rice, and tender chicken for a quick family dinner with a subtle mushroom and chicken flavor profile.
Ingredients
Instructions
- Lightly grease a 2½‑quart casserole dish.
- Mix together the condensed cream of mushroom soup, condensed cream of chicken soup, minced onion, and sherry.
- Spread ½ cup of raw white rice in the bottom of the casserole.
- Place 3 to 4 pieces of broiler‑fryer chicken or boneless breasts on top of the rice.
- Pour half of the soup mixture over the chicken and sprinkle with half the Parmesan cheese.
- Cover the dish and bake at 350°F (175°C) for about 25–30 minutes, or until the chicken is cooked through and the rice is tender.
- Serve hot, optionally garnished with fresh herbs.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary in the soup mixture. If you don't have sherry, white wine or chicken broth can be good substitutes. You can also use brown rice instead of white, but adjust the cooking time as it requires longer to cook. This dish can easily be made ahead of time, making it perfect for meal prep or serving alongside Golden Apple Bars for dessert.
Serving Suggestions
This chicken bake is delicious on its own, but you can serve it with a side salad or steamed vegetables for a complete meal. Consider pairing it with Greek Cornbread Casserole for a comforting family dinner. A light vinaigrette can complement the richness of the dish beautifully, enhancing the overall dining experience.
Storage & Reheating
Leftovers should be stored 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. Alternatively, you can microwave individual portions, covered, for 2-3 minutes until warm. Ensure the chicken is reheated to a safe internal temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lauri'S Chicken Bake contains roughly 552 calories, with 16g protein, 98g carbohydrates, and 9g fat. It is an excellent source of iron (35% of the Daily Value) and protein (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 935mg per serving (41% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to adjust the cooking time accordingly. It may take longer to cook through, so ensure the internal temperature of the chicken reaches 165°F (74°C) for safety. Consider thawing it beforehand for more even cooking.
Is it possible to make this dish vegetarian?
Absolutely! You can substitute the chicken with a mix of vegetables like bell peppers, zucchini, and mushrooms. Replace the cream soups with a vegetarian version or use a homemade sauce made from vegetable broth and dairy-free cream for a delicious vegetarian alternative.
What can I do if my rice isn’t cooking properly?
If the rice isn't fully cooked after the suggested baking time, you can add a bit more liquid (like broth or water) and return the dish to the oven covered for an additional 10-15 minutes. Keep an eye on it to avoid overcooking the chicken.
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).