Cream of mushroom & chicken over rice

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Simple, yet tasty and filling meal without the gut-busting feel. Serve hot on a cold night or even cold on a warm day

Preparation time: 10 min
Cooking time: 30-60 min

Difficulty: Easy - for beginners
Serves: 4-6

Dietary guidance: n 


1 lb boneless, skinless chicken (I usually use thighs, but have used breasts many times)
3 cups rice (white or brown. Use brown for a more hearty feel [also the healthier option])
2 10 oz cans of condensed cream of mushroom soup
2 tablespoons vegetable oil
Dash of garlic powder (optional)
Dash of ginger powder (optional)
Salt (optional)
Pepper (optional)


Start rice first! Boil three cups of rice according to the directions of what rice you choose.

As rice is cooking, heat 2 tablespoons of oil in a pan. Brown chicken. As chicken is browning, cut chicken into 1 inch pieces. I also dash garlic powder and ginger powder during this to give the chicken a little more flavor. Drain oil / fat.

In a pot, cook 2 cans of cream of mushroom. I add only one can of water to give it a thicker consistency. Add chicken and let simmer until rice is done.

Add salt and pepper to taste - Serve and enjoy :)


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