Creamy chicken and mushroom rice casseroles


To invite many is a great option! I hope they do and then they tell me… Obviously you can freeze it to keep it ready!!!

( for 4 people )

– 2 chicken breasts
– 200 gr of mushrooms
– a handful of dried pine mushrooms
– 2 green onions (the white part)
– 1/2 chicken stock cube
– 100 ml of cream
– 1 tablespoon of cornstarch
– salt and pepper

Put the dried mushrooms to hydrate in water for a few hours or in boiling water for half an hour.
Chop the green onion, cut the breasts into small cubes. Cut the mushrooms into slices and sauté them in butter until they are well browned, set aside.
In a saucepan, sauté the onion, then the chicken. Add 1 cup of water and half an ice cube. Add the coarsely chopped pine mushrooms. Cook for 15 minutes.
Add the cream and a spoonful of cornstarch diluted in cold water. I do this to make it with a good amount of sauce.
Finally, add the mushrooms already sautéed. Correct salt and pepper.

Rice with cream of mushroom soup

350 grs. of long rice.
150 grs. of fresh mushrooms.
1 bunch of parsley.
4 cloves of garlic.
200 grs. of cream 18% fat
100 ml. of milk.
5 tablespoons of olive oil v. extra.
50 ml. of white wine.
1/2 tsp. of cornstarch.
Ground pepper.

Rice with cream of mushroom soup
It is the most consumed food in the world and about 10% of the cultivable surface is occupied by this crop.

This rice recipe is well prepared in 30 minutes, because while the rice is boiling we prepare the sauce.

I have used the mushroom because it is the one I always have at home but you can still prepare it with seasonal mushrooms. The aroma and flavor that the wild mushroom will bring to the rice will be great.

At this time of the year you spend less time at home, shopping, business meals, visiting family, etc, so you can also leave the rice cooked (always kept in the fridge) and in 10 minutes prepare the sauce. Accompanied by a grilled chicken breast it will look great !

The rice is very mellow and only a few grains are left on the plate.


It’s super easy, you hardly need to explain it by looking at the pictures, heh heh.

We put the rice in a pan to boil, between 15 and 20 minutes. We add salt to the water.

We wash the mushrooms and discard the stalk or stem, we cut the smallest we can.

In a large pan, fry the chopped garlic cloves and brown them, add the chopped mushrooms and poach for 2-3 minutes.

Meanwhile, dilute the cornstarch in the wine and pour it into the pan. Stir and continue to add the milk and cream. Add salt. Boil for 2-3 minutes more and set aside with the lid on.

If all the members of the family like pepper, you can add it now. If not, do as I do, add it according to each person’s taste on their plate.

For the presentation, finely chop some branches of parsley and put them on top of the hot sauce.

Enjoy your meal.

Leave a Reply

Your email address will not be published. Required fields are marked *