Chicken or turkey and rice with mushroom sauce
Common food
Photo: Wikipedia
A comforting, savory dish featuring tender chicken or turkey simmered with rice in a rich, earthy mushroom sauce. The texture is a delightful contrast of soft, fluffy grains and succulent meat, all coated in a velvety, umami-packed sauce. Nutritionally, it's a lean, protein-rich meal with a moderate carbohydrate content, making it a balanced and satisfying plate.
Calorie split: 17% protein · 46% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deep, savory umami flavor from the mushrooms and the comforting, all-in-one nature of a warm, saucy meal. It's a versatile classic that feels both homestyle and elegant, perfect for a cozy dinner.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially if made with canned soup or pre-made stock, which is a consideration for those monitoring salt intake. To counteract this, use low-sodium broth and season with herbs like thyme and black pepper instead of extra salt. The white rice component can cause a quicker blood sugar rise; pairing it with the dish's protein and fat helps moderate this, or you can opt for brown rice.
Key benefits
- High-quality lean protein from poultry supports muscle maintenance.
- Provides complex carbohydrates for sustained energy.
- Mushrooms offer B vitamins and minerals like selenium.
- A complete, balanced meal in a single dish.
- Low in sugar and a good source of savory flavor.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream of mushroom' soup base, a shortcut in many versions of this dish, was famously popularized in the U.S. by Campbell's in the 1930s, transforming it from a scratch-made specialty into a weeknight staple.
Full nutrition (USDA data · scales with serving)
| Water | 72.3 g |
| Energy | 135 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 5.5 g |
| Carbohydrate, by difference | 15.4 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 0.59 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 0.71 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 69.0 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 346 mg |
| Zinc, Zn | 0.52 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 7.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.05 mg |
| Niacin | 1.9 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 29.0 ug |
| Folic acid | 26.0 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 47.0 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.10 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 7.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.75 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 8.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.70 g |
| SFA 18:0 | 0.21 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.08 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.8 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 16.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey and rice with mushroom sauce.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are fattier and more flavorful, and they stay very moist in the sauce. They are an excellent choice for this dish.
How can I make the sauce thicker?
You can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering dish. Alternatively, use a roux (equal parts fat and flour cooked together) as a base for the sauce.
Is this dish gluten-free?
It can be. Ensure your broth, any condensed soup used, and thickeners (like cornstarch instead of flour) are certified gluten-free. Always check labels on pre-made ingredients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.35 kcal/g · 17% calories from protein · 0.4 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.98 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.