What the heck is this?
Okay, let’s be real — casseroles get a bad rap. They’re either bland, mushy, or taste like something your great-aunt made in 1987. But this Cream of Mushroom Chicken and Rice Casserole? This is different. This is what happens when you take all the comfort food vibes of a classic casserole but actually make it taste amazing.
We’re talking tender chicken, perfectly cooked rice, earthy mushrooms, and a creamy sauce that brings everything together without being goopy or weird. It’s like a warm hug in casserole form, but one that doesn’t make you question your life choices. My picky-eater husband literally asked for the recipe, and my kids clean their plates without being asked. That’s casserole magic right there.
Why You’ll Love This Recipe
- One dish, zero drama. Everything cooks together, including the rice. No pre-cooking required.
- Comfort food that doesn’t suck. All the cozy vibes without the bland disappointment.
- Feeds a small army. Perfect for families, meal prep, or when you need to bring something to share.
- Freezer-friendly champion. Make two and freeze one for those “what’s for dinner?” emergencies.
- Kid-approved, adult-satisfied. Hits that sweet spot where everyone’s happy.
- Customizable comfort. Add veggies, swap proteins, make it your own.
The Good Stuff You’ll Need
For the Base:
- 2 lbs boneless, skinless chicken thighs (trust me on this — thighs > breasts)
- 1 1/2 cups long-grain white rice (uncooked)
- 8 oz baby bella mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 cup diced carrots
For the Creamy Goodness:
- 2 cans (10.75 oz each) cream of mushroom soup
- 1 packet onion soup mix (the secret weapon)
- 2 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp fresh parsley, chopped
Let’s Do This
Step 1: Prep Your Stage
Preheat your oven to 375°F. Grease a 9×13-inch baking dish or spray it with cooking spray.
Cut chicken thighs into bite-sized pieces and season with salt and pepper.
Step 2: Build the Foundation
In a large bowl, combine the uncooked rice, diced onion, garlic, celery, carrots, and sliced mushrooms.
Spread this mixture evenly in your prepared baking dish.
Nestle the seasoned chicken pieces throughout the rice mixture.
Step 3: Create the Magic Sauce
In another bowl, whisk together cream of mushroom soup, onion soup mix, chicken broth, sour cream, thyme, and garlic powder until smooth.
Stir in the frozen peas (they’ll thaw and cook perfectly in the oven).
Pour this mixture over the rice and chicken, making sure everything is well coated.
Give it a gentle stir to distribute everything evenly.
Step 4: The Topping Situation
In a small bowl, mix together panko breadcrumbs and melted butter.
Sprinkle the shredded cheese evenly over the casserole.
Top with the buttered breadcrumbs for that perfect golden crunch.
Step 5: Bake Until Beautiful
Cover tightly with foil and bake for 45 minutes.
Remove the foil and bake for another 15-20 minutes until the rice is tender, chicken is cooked through, and the top is golden brown.
Let it rest for 10 minutes before serving (the rice will absorb any remaining liquid).
Step 6: Garnish and Glory
Sprinkle with fresh parsley and serve with a big smile.
Watch everyone go back for seconds.
Serving Suggestions
Keep it simple: A green salad and some crusty bread to soak up any extra sauce.
Veggie boost: Serve with steamed broccoli or green beans on the side.
Comfort complete: Add some dinner rolls and call it the perfect family meal.
Wine pairing: A glass of Chardonnay or Pinot Grigio if you’re feeling fancy.
Switch It Up
Veggie Loaded: Add diced bell peppers, zucchini, or broccoli florets to the rice mixture.
Protein Swap: Use chicken breasts (cut cooking time by 10 minutes) or even turkey.
Cheese Upgrade: Try Gruyère, Swiss, or a cheese blend instead of cheddar.
Herb Garden: Add fresh rosemary, sage, or oregano for extra flavor depth.
Spicy Kick: Add a diced jalapeño or some red pepper flakes to wake things up.
Mushroom Madness: Use a mix of different mushrooms — shiitake, cremini, or whatever looks good.
Pro Tips That’ll Change Your Life
Thighs over breasts: Chicken thighs stay juicy and don’t dry out during the long bake time. Trust the process.
Don’t skip the onion soup mix: It adds so much flavor depth without any extra work.
Rice matters: Use long-grain white rice — it absorbs liquid better and doesn’t get mushy.
Liquid level check: The liquid should just barely cover the rice mixture. Too much and it’ll be soupy, too little and the rice won’t cook.
The rest is crucial: Let it sit for 10 minutes after baking so the rice can absorb any remaining liquid.
Storage and Meal Prep
This casserole keeps in the fridge for 4-5 days and reheats beautifully. Cover with foil and warm in a 350°F oven, or microwave individual portions.
To freeze: Assemble the casserole but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed (add 10-15 minutes if it’s still cold in the center).
Questions People Actually Ask
Q: Can I use brown rice instead? A: You can, but you’ll need to increase the liquid by about 1/2 cup and add 15-20 minutes to the cooking time.
Q: My rice is still crunchy. What went wrong? A: Either not enough liquid or the oven temperature was too low. Cover with foil and bake longer, adding more broth if needed.
Q: Can I make this without the soup mix packet? A: Sure, but you’ll lose some flavor. Add an extra teaspoon each of garlic powder, onion powder, and dried herbs instead.
Q: It’s too bland for me. How can I jazz it up? A: Add more garlic, some hot sauce, or fresh herbs. The onion soup mix should give it plenty of flavor, but taste is personal.
Q: Can I prep this ahead of time? A: Absolutely! Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Just add 10 minutes to the covered baking time.
Q: What if I don’t like mushrooms? A: Just skip them! The cream of mushroom soup will still give you that earthy flavor without the texture.
The Real Talk
This isn’t trying to be fancy or revolutionary — it’s just really good comfort food that happens to be easy as hell to make. It’s for those nights when you want something that feels like home, feeds everyone, and doesn’t require you to dirty every pot in the kitchen. Sometimes the best recipes are the ones that just work, no drama required. This is one of those recipes.
Print
Cream of Mushroom Chicken and Rice Casserole: The Ultimate One-Dish Wonder That Actually Tastes Good
- Total Time: 1 hour 25 minutes
- Yield: 8–10 servings 1x
Description
Okay, let’s be real — casseroles get a bad rap. They’re either bland, mushy, or taste like something your great-aunt made in 1987. But this Cream of Mushroom Chicken and Rice Casserole? This is different. This is what happens when you take all the comfort food vibes of a classic casserole but actually make it taste amazing.
We’re talking tender chicken, perfectly cooked rice, earthy mushrooms, and a creamy sauce that brings everything together without being goopy or weird. It’s like a warm hug in casserole form, but one that doesn’t make you question your life choices. My picky-eater husband literally asked for the recipe, and my kids clean their plates without being asked. That’s casserole magic right there.
Ingredients
For the Base:
- 2 lbs boneless, skinless chicken thighs (trust me on this — thighs > breasts)
- 1 1/2 cups long-grain white rice (uncooked)
- 8 oz baby bella mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 cup diced carrots
For the Creamy Goodness:
- 2 cans (10.75 oz each) cream of mushroom soup
- 1 packet onion soup mix (the secret weapon)
- 2 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Topping:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish or spray it with cooking spray.
Cut chicken thighs into bite-sized pieces and season with salt and pepper.
In a large bowl, combine the uncooked rice, diced onion, garlic, celery, carrots, and sliced mushrooms.
Spread this mixture evenly in your prepared baking dish.
Nestle the seasoned chicken pieces throughout the rice mixture.
In another bowl, whisk together cream of mushroom soup, onion soup mix, chicken broth, sour cream, thyme, and garlic powder until smooth.
Stir in the frozen peas (they’ll thaw and cook perfectly in the oven).
Pour this mixture over the rice and chicken, making sure everything is well coated.
Give it a gentle stir to distribute everything evenly.
In a small bowl, mix together panko breadcrumbs and melted butter.
Sprinkle the shredded cheese evenly over the casserole.
Top with the buttered breadcrumbs for that perfect golden crunch.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and bake for another 15-20 minutes until the rice is tender, chicken is cooked through, and the top is golden brown.
Let it rest for 10 minutes before serving (the rice will absorb any remaining liquid).
Sprinkle with fresh parsley and serve with a big smile.
Watch everyone go back for seconds.
Notes
Keep it simple: A green salad and some crusty bread to soak up any extra sauce.
Veggie boost: Serve with steamed broccoli or green beans on the side.
Comfort complete: Add some dinner rolls and call it the perfect family meal.
Wine pairing: A glass of Chardonnay or Pinot Grigio if you’re feeling fancy.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~14g
- Carbohydrates: ~35g
- Protein: ~28g