cream of mushroom chicken and rice casserole recipe

Written BySheba G Updated On
cream of mushroom chicken and rice casserole recipe
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The Best cream of mushroom chicken and rice casserole recipe

I first discovered this cream of mushroom chicken and rice casserole recipe many years ago, and it’s been a staple in my household ever since. It’s a classic comfort food dish that never fails to satisfy.

The combination of tender chicken, flavorful mushrooms, and creamy sauce over a bed of fluffy rice is simply divine. I love how easy it is to prepare, too – just toss all the ingredients into a baking dish and let the oven do the work.

This recipe is perfect for busy weeknights or special occasions alike, and it’s even better the next day as leftovers. My family raves about it, and I’m sure your loved ones will too.

In fact, I often make it for potlucks and gatherings because everyone always asks for the recipe. One of the best things about this dish is that it’s relatively healthy, too – you can use low-fat cream and still achieve that rich, velvety texture.

Plus, the protein from the chicken and complex carbohydrates from the rice make it a filling meal that’ll keep you going all day long. My kids adore helping me in the kitchen with this recipe – they love mashing up the mushrooms and mixing in the seasonings.

It’s a great way to spend quality time together while also teaching them about cooking fundamentals.

Cream of Mushroom Chicken and Rice Casserole

Cream of Mushroom Chicken and Rice Casserole

4.7 from 1205 votes

A comforting and hearty casserole featuring tender chicken, creamy mushroom sauce, and fluffy rice. This dish is perfect for a cozy dinner at home, combining familiar flavors in a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless skinless chicken breasts
1 can (10.5 oz) condensed cream of mushroom soup
1 cup uncooked long grain white rice
1 can (10.5 oz) condensed cream of chicken soup
2 cups chicken broth
1 cup sliced mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9×13-inch baking dish and set it aside.
3In a large skillet, heat the olive oil over medium heat.
4Add the chopped onion and cook until translucent, about 3-4 minutes.
5Add the minced garlic and cook for an additional 1 minute until fragrant.
6Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
7Add the chicken breasts to the skillet and season with salt, pepper, thyme, and parsley.
8Cook the chicken until it is browned on both sides and cooked through, about 6-8 minutes per side.
9Remove the chicken from the skillet and set it aside to cool slightly.
10In a medium saucepan, combine the uncooked rice and chicken broth.
11Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the broth is absorbed.
12In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and cooked rice.
13Stir until well combined.
14Add the cooked chicken, mushrooms, and onions to the bowl and mix gently to combine.
15Transfer the mixture to the prepared baking dish and spread it evenly.
16Sprinkle the shredded cheddar cheese evenly over the top.
17Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
18Remove from the oven and let it rest for 5 minutes before serving.
19Serve hot and enjoy your creamy mushroom chicken and rice casserole.

🔧Equipment

9×13 inch baking dish
Large skillet
Medium saucepan
Mixing spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

You can substitute chicken thighs for chicken breasts if you prefer darker meat. Add a can of mixed vegetables for extra nutrition and color. For a creamier casserole, stir in 1/2 cup of sour cream or Greek yogurt before adding the cheese topping.

This cream of mushroom chicken and rice casserole recipe is truly one of my go-to dishes for any occasion.

It’s easy to make ahead of time and reheat when needed, making it perfect for busy families or large gatherings alike.

With its comforting flavors and hearty portions, this casserole is sure to become a staple in your household just like mine!

❓ Frequently Asked Questions About Cream of Mushroom Chicken and Rice Casserole

Q: Can I use fresh mushrooms instead of canned?

A: Yes, you can definitely use fresh mushrooms if you prefer! Just be sure to sauté them until they’re softened before adding them to the casserole. Keep in mind that fresh mushrooms will give a slightly different flavor profile than canned, but they’ll still turn out delicious.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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