Shelf Stable Pantry Collaboration | Cheesy Chicken and Rice

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while cream of chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories, while processed cheese is often cheaper.

Preheat the oven to 350 degrees Fahrenheit.

Add a can of cream of mushroom soup to a measuring cup.

Add the juice from the canned chicken breast to the measuring cup until it reaches at least 2 cups of liquid.

Top off the liquid with a little bit of water to reach 2 cups plus a little more.

Mix the cream of mushroom soup and chicken juice together.

Add 3 tablespoons of cheese powder to the mixture and stir until well combined, breaking up any chunks.

In a separate pan, add 1 cup of long grain rice.

Pour the soup mixture over the rice.

Add 1 small can of drained mushrooms to the rice and soup mixture and stir well.

Break up the canned chicken breast into smaller pieces and add it to the mixture, stirring gently to combine.

Cover the pan tightly with aluminum foil.

Place the pan in the preheated oven and bake for one hour.

After one hour, check the rice for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens