Joanna’S Chicken San Francisco

This comforting Chicken San Francisco casserole combines tender cut-up chicken with fluffy rice, sauted mushrooms, and a rich cream of mushroom sauce. Topped with melted Parmesan cheese, it offers a savory, cheesy flavor profile with a satisfying texture that feels like a warm hug. Its a perfect weeknight dinner for busy families or a reliable crowd-pleaser for potlucks. Simple ingredients come together in one dish for easy cleanup, delivering a hearty, home-style meal that pairs beautifully with steamed vegetables and crusty bread.

Cooking Method: Baking, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 129.6

Dietary: Gluten-free

Description

This comforting Chicken San Francisco casserole combines tender cut-up chicken with fluffy rice, sauted mushrooms, and a rich cream of mushroom sauce. Topped with melted Parmesan cheese, it offers a savory, cheesy flavor profile with a satisfying texture that feels like a warm hug. Its a perfect weeknight dinner for busy families or a reliable crowd-pleaser for potlucks. Simple ingredients come together in one dish for easy cleanup, delivering a hearty, home-style meal that pairs beautifully with steamed vegetables and crusty bread.

Ingredients

1 whole chicken, cut up (or your preferred parts)
3 tablespoons margarine or butter
1 can (10.5 oz) condensed cream of mushroom soup
0.5 lb mushrooms, sliced
0.5 cup milk
0.5 teaspoon seasoned salt
0.25 cup grated Parmesan cheese
2 packages Chicken flavor Rice-A-Roni (or similar rice mix)
4 cups hot water
2 tablespoons parsley, chopped

Directions

1
Preheat oven to 350F (175C).
2
Melt margarine or butter in a large frying pan over medium-high heat.
3
Add chicken pieces and brown until golden on all sides, about 5-10 minutes.
4
Remove chicken to a platter and set aside.
5
In the same pan, add sliced mushrooms and seasoned salt; saut until just tender.
6
Remove mushrooms with a slotted spoon and set aside on the platter with the chicken.
7
Add the dry rice from the Rice-A-Roni packages to the pan; cook, stirring constantly, until lightly golden.
8
Stir in hot water, the seasoning packets from the Rice-A-Roni, and chopped parsley.
9
Bring the mixture to a boil, then remove from heat.
10
Transfer the rice mixture to a 9x13 inch baking dish, spreading evenly.
11
Layer the sauted mushrooms over the rice.
12
Top with the browned chicken pieces.
13
Cover the dish tightly with aluminum foil and bake for 30 minutes.
14
Meanwhile, in a small bowl, mix the cream of mushroom soup with milk until smooth.
15
Remove foil from the baking dish and spoon the soup mixture evenly over the chicken and mushrooms.
16
Return to the oven, uncovered, and bake for 10 minutes.
17
Sprinkle grated Parmesan cheese over the chicken pieces.
18
Return to the oven and bake for 5 more minutes, or until cheese is melted and sauce is bubbly.
19
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.6kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 3.3g17%
Cholesterol 22.2mg8%
Sodium 135.8mg6%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe was inspired by community submissions and adapted for clarity.

Suggested sides: Steamed broccoli florets (microwave covered for 5 minutes with a dash of seasoned salt and butter) and sourdough bread.

Dessert pairing suggestion: Peach kuchen and ice cream.

You can substitute fresh chicken thighs or breasts for whole cut-up chicken if preferred.

If using a different rice mix, ensure you follow the liquid ratios specified on that package.

Keywords: chicken, casserole, rice, mushrooms, parmesan, comfort food, easy dinner, family meal, one-pan, creamy, sauteed, baked, supper, leftovers, quick meals, homestyle, protein, carbs, cheese, vegetables

Read it online: https://www.chefs-mate.com/recipe/joannas-chicken-san-francisco/