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