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This Cream of Mushroom Soup Casserole is a cozy, comforting dish perfect for any night. Imagine tender shredded chicken, creamy sour cream, and gooey cheddar cheese all mingling with frozen peas and cooked rice. Topped with buttery bread crumbs, it bakes to golden perfection. Easy to whip up, this casserole will quickly become a family favorite. Let's dive in!
The name of the recipe: Cream of Mushroom Soup Casserole Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 cup frozen peas
- 1 cup cooked rice
- 0.5 cup bread crumbs
- 2 tbsp butter, melted
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, cream of mushroom soup, sour cream, cheddar cheese, frozen peas, and cooked rice.
- Transfer the mixture to a baking dish.
- In a small bowl, mix bread crumbs with melted butter. Sprinkle over the casserole.
- Bake for 30 minutes, or until the top is golden brown and the casserole is heated through.
What You Will Need for This Recipe
H2: What you will need to make cream of mushroom soup casserole
- Cooked chicken: Adds protein and a hearty texture, making the casserole filling and satisfying.
- Cream of mushroom soup: Provides a rich, creamy base with a savory mushroom flavor.
- Sour cream: Adds tanginess and extra creaminess, balancing the flavors.
- Cheddar cheese: Melts into the casserole, adding a sharp, cheesy flavor.
- Frozen peas: Adds a pop of color and sweetness, enhancing the overall taste.
- Cooked rice: Makes the casserole more substantial, adding bulk and texture.
- Bread crumbs: Creates a crunchy topping, adding contrast to the creamy filling.
- Butter: Helps brown the bread crumbs, adding richness and flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Cream of Mushroom Soup Casserole Recipe
- Mixing bowl: Essential for combining chicken, soup, sour cream, cheese, peas, and rice into a uniform mixture.
- Baking dish: Holds the casserole mixture during baking, ensuring even cooking and a golden-brown top.
- Small bowl: Used to mix bread crumbs with melted butter, creating a crunchy topping for the casserole.
- Oven: Bakes the casserole to perfection, melding flavors and achieving a crispy top layer.
Cream of Mushroom Soup Casserole
A comforting casserole made with cream of mushroom soup, perfect for a cozy dinner.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Ingredients:
Main Ingredients
- 2 cups Cooked Chicken, shredded
- 1 can Cream of Mushroom Soup
- 1 cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 1 cup Frozen Peas
- 1 cup Cooked Rice
- 0.5 cup Bread Crumbs
- 2 tbsp Butter, melted
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, cream of mushroom soup, sour cream, cheddar cheese, frozen peas, and cooked rice.
- Transfer the mixture to a baking dish.
- In a small bowl, mix bread crumbs with melted butter. Sprinkle over the casserole.
- Bake for 30 minutes, or until the top is golden brown and the casserole is heated through.
Notes:
Feel free to add other vegetables like carrots or green beans.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a pinch of nutmeg to the cream of mushroom soup mixture can enhance the overall flavor of the casserole, giving it a subtle warmth and depth.
Frequently Asked Questions
FAQ:
Can I use fresh mushrooms instead of cream of mushroom soup?
Yes, sauté about 2 cups of fresh mushrooms and add them with 1 cup of heavy cream.
Can I make this casserole ahead of time?
Absolutely, prepare it and refrigerate for up to 24 hours before baking.
What can I use instead of sour cream?
Greek yogurt or mayonnaise works well as substitutes.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw overnight in the fridge before baking.
How can I make this dish vegetarian?
Replace chicken with extra vegetables like broccoli or cauliflower.
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