Comments on: Creamy Mushroom Chicken Bake

By: Gina Kleinworth

Gina Kleinworth — Wed, 11 Jun 2025 17:30:53 +0000

In reply to Elsie.

I have never tried it with basmati rice. I would imagine it would work fine, but the baking time might be less or more.

By: Elsie

Elsie — Tue, 10 Jun 2025 22:38:34 +0000

Can you use basmati rice in this recipe?

By: Gina Kleinworth

Gina Kleinworth — Sun, 19 Jan 2025 17:48:30 +0000

In reply to Annie Ferreira.

Hi there Annie! I understand. I have never tried it this way. The soup is quite thick, so the overall texture and, of course, the flavor wll be different when making a change like that. I’m sure it would bake just fine, it just won’t be this recipe, so I can’t speak to the end result on flavor.

By: Annie Ferreira

Annie Ferreira — Sun, 19 Jan 2025 09:55:26 +0000

Hi Gina, I love the sound of this recipe, and will be making it tonight. But I don’t have the tins of soup, I will substitute this with coconut milk and will add a packet of fresh Portabelini mushrooms. Am I crazy or do you think it will work?

By: Laurel Zein Faulk

Laurel Zein Faulk — Thu, 14 Mar 2024 00:16:42 +0000

In reply to Sarah Chatham. i use 1 can chicken broth and one soup can of white wine

By: Brooke

Brooke — Wed, 16 Sep 2020 19:12:32 +0000

Thank you for this super quick, easy affordable recipe! We are no strangers to chicken, mushrooms, or rice but never combined them in this fashion. This was a nice, tasty, (and less fussy!) alternative to some of our favorites! I accidentally picked up a packet of onion gravy mix rather than onion soup mix, and we added 1 small vidalia onion and a generous amount of chopped white mushrooms. Still came out great and will make again and again! A little drier than I would have liked, but when I said “I don’t think this foil is tight enough” and my boyfriend responded with “you’re being crazy, it’s fine,” I think I should have trusted my instincts over his 🙂

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Favored Baked Chicken Recipes Cream Of Mushroom Makes You Want to Taste It — Sun, 15 Dec 2019 14:15:08 +0000

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By: Gina Kleinworth

Gina Kleinworth — Sun, 10 Nov 2019 15:29:52 +0000

In reply to Kathleen Larson.

I’m not really sure how well that would work. I would probably just bake the chicken & cook the pasta separately – then serve together. But I couldn’t tell you baking times or how the end result would be as I have never tried it.

By: Kathleen Larson

Kathleen Larson — Sat, 09 Nov 2019 22:01:19 +0000

Could I pour over pasta instead and just bake till bbbly?

By: Gina Kleinworth

Gina Kleinworth — Mon, 10 Jun 2019 13:39:37 +0000

In reply to Karen Long.

Hi Karen,
I’m thrilled that you gave it a try, but I’m so sorry your rice wasn’t fully cooked. Since things like the oven & altitude can have an effect on these things, cooking time can vary. But, the first thing that comes to mind is… your foil on TIGHTLY? It is extremely important to get a very tight seal on your dish so that the steam & moisture doesn’t escape while cooking. If this continues to be a problem, you could heat the chicken broth mixture until it is almost boiling before adding over your chicken & rice. This can help the rice to come to temperature sooner & have more time to cook. Also, you could add a little more liquid to ensure the rice has enough to absorb & compensate for any evaporation that may have happened. I hope you give it another try.

Gina