Chicken n’ Rice Recipe

This Chicken n’ Rice Recipe is a creamy and hearty recipe, which is made with jasmine rice and shredded chicken. It’s the perfect one-pot comfort meal, ready in about 40 minutes.

Jump to Recipe

Chicken n’ Rice Recipe Ingredients

For the Base:

• 2 tbsp butter
• 1 small onion, diced
• 1 garlic clove, minced
• 8 oz mushrooms, sliced

For the Sauce:

• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 can cream of chicken soup
• 1 cup boiling water

For the Main:

• 1 cup jasmine rice
• ½ tsp black pepper
• Salt to taste
• 2 cups cooked chicken (shredded)

How To Make Chicken n’ Rice Recipe

1. Cook the mushrooms: Melt the butter in a large pot or Dutch oven over medium heat. Toss in the sliced mushrooms. Let them cook undisturbed for a few minutes to brown properly. This process takes maybe 5 minutes.
2. Add onion and garlic: Throw in the diced onion and cook until soft and translucent. Add the minced garlic and cook for just 30 seconds—just until it smells good and fragrant.
3. Build the sauce: Sprinkle the flour over the vegetables and stir for a minute to cook off the raw flour taste. Then, pour in the chicken broth, cream of chicken soup, and boiling water. Stir it all continuously until it forms a smooth, creamy liquid base.
4. Add rice and seasoning: Toss in the jasmine rice, black pepper, and salt. Bring the mixture to a boil, then immediately lower the heat to a simmer. Cover the pot with a lid and let it cook for 15 minutes.
5. Finish it off: Remove the lid and stir in the cooked shredded chicken. Cover the pot again. Let it all finish cooking for another 10 minutes until the rice is tender, soft, and creamy.
6. Rest and serve: Turn off the heat. Let the pot sit covered for 3–5 minutes if you want the consistency to be thicker. Scoop into bowls and serve hot.

Recipe Tips

• Rice Selection: This recipe uses Jasmine rice, which cooks relatively quickly and has a nice fragrance. If you use standard long-grain white rice, the timing should be similar. Do not use brown rice, as it requires much more liquid and a longer cooking time (45+ minutes), which would dry out the sauce.
• Browning Mushrooms: Don’t rush the mushrooms. Letting them get golden brown adds a “meaty” depth (umami) to the dish that balances the creaminess of the soup.
• Rotisserie Chicken: This is the perfect use for leftover rotisserie chicken or roasted chicken. You can also boil chicken breasts specifically for this, but leftover meat tends to hold its structure better in the creamy sauce.
• Stirring: While the rice cooks, give it a gentle stir once or twice to ensure the rice doesn’t stick to the bottom of the pot, but don’t over-stir or the rice will become gummy.
• Vegetable Add-ins: For a complete meal, feel free to stir in frozen peas or diced carrots along with the rice in step 4.

What To Serve With Chicken n’ Rice Recipe

This is a rich, starchy meal that pairs best with bright green vegetables.

• Steamed Broccoli: A classic side that soaks up the creamy sauce.
• Green Beans: Sautéed with garlic or almonds.
• Garden Salad: With a sharp vinaigrette to cut the richness.
• Dinner Rolls: For scooping up every last bit.

How To Store Chicken n’ Rice Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Rice absorbs liquid as it sits in the fridge. When reheating in the microwave or on the stove, you will likely need to add a splash of water or chicken broth to loosen it up.
• Freeze: You can freeze this dish in portion-sized containers for up to 2 months. Thaw in the fridge overnight. Note that the texture of the rice may be slightly softer upon reheating.

Chicken n’ Rice Recipe Nutrition Facts

• Calories: 410
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 2g
• Protein: 24g

Nutrition information is estimated per serving (based on 4 servings).

FAQs