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This is a plate of golden mushroom soup chicken served with pasta and steamed broccoli. It showcases tender chicken thighs smothered in a golden mushroom soup sauce.

Golden Mushroom Soup Chicken Recipe

This golden mushroom soup chicken recipe is both delicious and easy to prepare. It blends the comforting flavours of golden mushroom soup with tender chicken thighs. It’s an ideal option for a weeknight dinner or a weekend treat, and you can even prepare it in a slow cooker for ultimate convenience. With minimal ingredients and straightforward steps, this recipe is a definite winner!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 medium onion finely chopped
  • 1 cup uncooked converted rice
  • 1 can 10.5 oz golden mushroom soup
  • 2 cups water
  • Pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the rice: In a large baking dish, spread out the uncooked rice evenly on the bottom.
  3. Sauté the onions: In a medium skillet, sauté the chopped onions over medium heat for about 3-4 minutes until they’re soft and translucent.
  4. Add the soup: Pour the golden mushroom soup into the skillet with the onions and stir to combine.
  5. Season: Add pepper to taste, then pour in 2 cups of water. Stir until well mixed.
  6. Arrange the chicken: Lay the chicken thighs on top of the rice mixture in the baking dish, making sure they are evenly spaced.
  7. Bake: Cover the dish with foil and bake for about 40-45 minutes, or until the chicken is fully cooked and the rice is tender.
  8. Serve: Once the chicken is done, remove the foil and let it rest for a few minutes before serving. Enjoy your flavorful golden mushroom soup chicken!

Notes

  • Rice Tip: Use converted rice (like Uncle Ben’s), as it is resistant to the cooking process and doesn’t become mushy.
  • Freezer-Friendly: This dish can be frozen! Simply prepare it, let it cool, and then freeze the casserole in an airtight container for up to 3 months. Reheat in the oven when ready to enjoy.