Portabella Cream of Mushroom Chicken with Quinoa an

Name: Portabella Cream of Mushroom Chicken with Quinoa and Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 3 Tablespoons Rosemary; 3 Tablespoons Basil; 3 teaspoons Salt; Freshly Grated Ground Black Pepper; 1 Tablespoon Garlic; 2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change Organic), Divided; 1 package (6-8 Count) Portabella Mushrooms Sliced; 4 whole Medium Sized Chicken Breasts; 2 cartons (12 Oz. Size) Cream Of Mushroom Soup (I Used Pacific Organic); 8 ounces, weight Organic Mild White Cheddar Cheese

Servings: persons

3 Tablespoons Olive Oil
3 Tablespoons Rosemary
3 Tablespoons Basil
3 teaspoons Salt
Freshly Grated Ground Black Pepper
1 Tablespoon Garlic
2 packages (8 1/2 Oz. Size) Quinoa And Brown Rice (I Used Seeds Of Change Organic), Divided
1 package (6-8 Count) Portabella Mushrooms Sliced
4 whole Medium Sized Chicken Breasts
2 cartons (12 Oz. Size) Cream Of Mushroom Soup (I Used Pacific Organic)
8 ounces, weight Organic Mild White Cheddar Cheese

1
In a skillet, heat up olive oil.
2
Meanwhile, season both sides of the chicken breasts with rosemary, basil, salt and black pepper.
3
Place in skillet just to brown, flip and repeat on other side.
4
Add garlic to skillet.
5
In a medium casserole dish, take 1 package of instant quinoa and brown rice and lay out in the bottom of the dish.
6
Then arrange portabella mushrooms on top.
7
Once chicken is done browning, put chicken next to mushrooms.
8
Pour cream of mushroom soup over the chicken.
9
Add the remaining package of quinoa.
10
Bake for 20 minutes at 375 degrees F.
11
Meanwhile, grate cheese.
12
After 20 minutes, pull out your casserole, sprinkle cheese on, and place back in the oven for an additional 15 minutes or until chicken is thoroughly cooked.
13
Partake in the smell of your delicious creation.
14
Eat!

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 3 Tablespoons Rosemary, 3 Tablespoons Basil, 3 teaspoons Salt, and more.

Yes, Portabella Cream of Mushroom Chicken with Quinoa and Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portabella Cream of Mushroom Chicken with Quinoa and Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions