Chicken and Rice Casserole with Creamy Mushroom Soup is a timeless comfort food classic that combines tender chicken, fluffy rice, and a rich, creamy mushroom sauce baked together to perfection.
This dish is hearty, satisfying, and incredibly easy to make, making it a staple for family dinners, potlucks, and weeknight meals. It’s a one-pan wonder that delivers warmth and comfort with every bite. The creamy mushroom soup not only adds flavor but also keeps the chicken moist and the rice perfectly tender, creating a harmonious balance of textures and flavors.
Why I Love This Recipe
I absolutely love this recipe because it captures the essence of home-cooked comfort. It’s a meal that requires minimal prep yet feels luxurious and indulgent. The combination of juicy chicken, creamy sauce, and perfectly cooked rice makes it both filling and satisfying.
It’s also a very forgiving recipe—easy to adapt with different vegetables, spices, or even cheeses, depending on what’s in your pantry. The best part is that the leftovers taste even better the next day, as the flavors have more time to meld together.
Why It’s a Must-Try Dish
This casserole is a must-try dish because it’s:
- Effortless and convenient: Everything cooks together in one dish, saving time and cleanup.
- Versatile: You can customize it with vegetables, herbs, or different types of soups.
- Comforting and hearty: It’s the perfect meal to warm you up on a cold evening.
- Family-friendly: Loved by both kids and adults for its creamy and mild flavor.
It’s a recipe that proves that simple ingredients, when combined thoughtfully, can create something truly memorable.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
Servings and Calories
- Servings: 6 servings
- Calories: Approximately 420 calories per serving
Course and Cuisine
- Course: Main Course
- Cuisine: American Comfort Food
Ingredients
For the Casserole:
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice, uncooked
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 2 cups chicken broth
- 1 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- 1 cup sliced mushrooms (optional for extra flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or parsley
- 2 tablespoons butter, melted
For Garnish (optional):
- Fresh parsley, chopped
Cooking Directions
- Preheat oven: Set your oven to 375°F (190°C).
- Prepare baking dish: Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
- Mix base ingredients: In a large bowl, combine the cream of mushroom soup, chicken broth, milk, chopped onion, minced garlic, salt, pepper, and thyme. Mix until smooth.
- Add rice: Stir the uncooked rice into the soup mixture, making sure it’s evenly distributed.
- Assemble the casserole: Pour the rice mixture into the prepared baking dish. Arrange chicken breasts on top. Spoon a bit of the sauce mixture over the chicken.
- Add butter: Drizzle melted butter over the top.
- Cover and bake: Cover tightly with aluminum foil and bake for 1 hour.
- Uncover and finish: Remove foil and bake for an additional 10–15 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
- Rest and garnish: Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.
Step-by-Step Preparation Method
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: Mix soup, broth, milk, onion, garlic, and seasoning in a large bowl.
- Step 3: Stir in uncooked rice.
- Step 4: Pour mixture into greased baking dish and place chicken on top.
- Step 5: Drizzle with melted butter.
- Step 6: Cover tightly with foil and bake for 60 minutes.
- Step 7: Remove foil and bake for an additional 10–15 minutes.
- Step 8: Rest for 5 minutes before serving.
How to Serve
Serve this casserole hot, straight from the oven, with a side of green beans, roasted vegetables, or a light garden salad. For a more indulgent touch, sprinkle freshly grated Parmesan cheese on top just before serving.
Recipe Tips
- Use boneless chicken thighs for a juicier texture.
- If you prefer a creamier dish, replace some of the broth with heavy cream.
- For extra depth of flavor, sauté onions, garlic, and mushrooms before mixing them into the casserole.
- Always cover the dish tightly during the first hour to ensure the rice cooks properly.
- Allow the casserole to rest for a few minutes before serving so it thickens slightly.
Variations
- Cheesy Chicken and Rice: Add 1 cup of shredded cheddar or mozzarella cheese to the sauce mixture.
- Vegetable Loaded Version: Add carrots, broccoli, or spinach for extra nutrition.
- Cream of Chicken Swap: Substitute one can of cream of mushroom with cream of chicken soup for a lighter flavor.
- Herb Variation: Add rosemary, basil, or dill for a unique aromatic twist.
- Spicy Version: Add red pepper flakes or diced jalapeños for a mild kick.
Freezing and Storage Time
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezer: Freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating at 350°F (175°C) for 20–25 minutes.
Special Equipment Needed
- 9×13-inch casserole dish
- Mixing bowl
- Aluminum foil
- Measuring cups and spoons
Conclusion
Chicken and Rice Casserole with Creamy Mushroom Soup is the epitome of a wholesome, comforting family meal. It’s simple, satisfying, and rich in flavor, offering a perfect balance of creamy sauce and tender chicken. Whether you’re cooking for a weeknight dinner or hosting a cozy gathering, this casserole delivers on both taste and ease. Once you try it, it’s bound to become a repeat favorite in your home.
Chicken and Rice Casserole with Creamy Mushroom Soup
Description
Chicken and Rice Casserole with Creamy Mushroom Soup is a timeless comfort food classic that combines tender chicken, fluffy rice, and a rich, creamy mushroom sauce baked together to perfection. This dish is hearty, satisfying, and incredibly easy to make, making it a staple for family dinners, potlucks, and weeknight meals.
Ingredients
For the Casserole:
For Garnish (optional):
Instructions
-
Preheat oven: Set your oven to 375°F (190°C).: Prepare baking dish: Lightly grease a 9x13-inch casserole dish with butter or nonstick spray.
-
Mix base ingredients: In a large bowl, combine the cream of mushroom soup, chicken broth, milk, chopped onion, minced garlic, salt, pepper, and thyme. Mix until smooth.
-
Add rice: Stir the uncooked rice into the soup mixture, making sure it’s evenly distributed.
-
Assemble the casserole: Pour the rice mixture into the prepared baking dish. Arrange chicken breasts on top. Spoon a bit of the sauce mixture over the chicken.
-
Add butter: Drizzle melted butter over the top.
-
Cover and bake: Cover tightly with aluminum foil and bake for 1 hour.
-
Uncover and finish: Remove foil and bake for an additional 10–15 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
-
Rest and garnish: Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.
