Creamy Chicken Mushroom Rice

A perfect balance of rich flavors and creamy texture, this dish combines tender chicken, mushrooms, and basmati rice, cooked in chicken stock and finished with a dollop of sour cream.

Servings:4
Dish Type:Rice & risottos
Cooking Time:25min
Preparation Time:5min

Campbells Product used

Chicken - 1 Litre

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Ingredients

1 leek, trimmed and chopped finely
500g mushrooms, sliced
1 cup SunRice Basmati Rice, rinsed
2 cups Campbell’s Real Stock Chicken
¼ cup Sour Cream
500g Chicken Tenderloins
Fresh dill (optional garnish)

Preparation

Step 1

Heat a large non-stick frying pan over a medium heat; cook the leek with 1 tablespoon of olive oil until softly golden.

Step 2

Add the mushrooms; cook for a further 5 minutes stirring occasionally

Step 3

Add SunRice Basmati Rice, Campbell’s Real Stock Chicken and sour cream and stir to combine; cover and simmer for 15 minutes.

Step 4

Meanwhile, heat a frying pan or grill plate over a high heat. Rub a little oil, salt and pepper into the chicken pieces and cook until golden and cooked through.

Step 5

Remove pan from heat and sit covered for 5 minutes; serve with cooked chicken pieces and garnish with fresh dill