I’m so happy to share this Chicken and Rice Casserole with Cream of Mushroom Soup recipe because it is simple, creamy, and perfect for a cozy family dinner. Every bite is filled with tender chicken, rich mushroom flavor, soft rice, and a delicious cheesy topping. Everything bakes together in one dish, which makes cooking and cleanup easy. This is the kind of comforting meal you’ll want to make again and again.
Level: Easy
Total Time: About 1 hour 35 minutes
Prep Time: 15 minutes
Cook Time: About 1 hour 20 minutes
Yield: 4 to 5 servings
Course: Main Course, Dinner
Cuisine: American
I still remember the first time I made a chicken and rice casserole at home. The warm smell filling the kitchen made everyone excited for dinner before it was even ready.
This recipe is creamy, hearty, and packed with comforting flavors. The rice slowly cooks in a rich mixture of chicken broth and cream of mushroom soup while the chicken stays juicy and tender. Parmesan cheese adds a tasty golden finish that makes every bite even better.
It is a wonderful meal for busy weeknights, family dinners, or anytime you want a warm meal without using lots of dishes. Once everything is in the baking dish, the oven does most of the work for you.
How to Make Chicken and Rice Casserole with Cream of Mushroom Soup
This casserole brings together creamy mushroom soup, tender chicken, fluffy rice, and simple herbs for a comforting dinner. Here’s how it all comes together:
• Mix the cream of mushroom soup, chicken broth, rice, onion, mustard, herbs, and seasonings.
• Place the chicken pieces over the rice mixture.
• Add butter on top of each piece of chicken to help keep it moist.
• Sprinkle Parmesan cheese over the chicken.
• Cover and bake until the rice is almost tender.
• Stir the rice gently so it cooks evenly.
• Bake again until the chicken is fully cooked.
• Broil for a few minutes to create a lightly golden topping.
• Garnish with fresh parsley before serving if you like.
It is an easy one-pan dinner that delivers big comfort with very little effort.
Ingredients
• Cooking spray
• 2 cans (10.5 ounces each) condensed cream of mushroom soup
• 2 cups low-sodium chicken broth, plus extra if needed
• 1 1/4 cups long-grain white rice
• 1 small yellow onion, diced (about 1 cup)
• 1 tablespoon Dijon mustard
• 1 teaspoon Bell’s seasoning (or a similar herb blend)
• 1 teaspoon fresh thyme leaves, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• 2 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds), cut in half horizontally
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1/4 cup finely grated Parmesan cheese
• Chopped fresh parsley (optional, for garnish)
Directions
- Prepare the Baking Dish:
- Preheat your oven to 350 degrees F.
- Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Mix the Rice Base:
- Add the cream of mushroom soup, chicken broth, rice, diced onion, Dijon mustard, Bell’s seasoning, thyme, salt, and half of the black pepper to the baking dish.
- Stir everything together until well combined.
- Prepare the Chicken:
- Pat the chicken dry with paper towels.
- Slice each chicken breast in half to make four thinner pieces.
- Assemble the Casserole:
- Place the chicken over the rice mixture in a single layer.
- Sprinkle the remaining black pepper over the chicken.
- Place one piece of butter on each chicken piece and sprinkle Parmesan cheese over the top.
- Bake the Casserole:
- Cover the baking dish tightly with aluminum foil.
- Bake for about 1 hour.
- Finish Cooking:
- Remove the foil and gently stir the rice with a fork.
- Cover again and bake for another 10 to 15 minutes, until the rice is tender and the chicken is fully cooked.
- If the rice still feels firm, stir in about 1/2 cup more chicken broth and continue baking until tender.
- Broil the Top:
- Remove the foil and place the dish under the broiler for about 3 to 4 minutes.
- Cook until the Parmesan turns lightly golden.
- Serve:
- Let the casserole rest for about 10 minutes.
- Sprinkle with chopped parsley if desired, then serve warm.
Process Details
• Mixing Everything Together: Stirring the soup, broth, rice, and seasonings well helps every bite cook evenly and become full of flavor.
• Using Thin Chicken Pieces: Cutting the chicken into thinner pieces helps it cook at the same speed as the rice.
• Butter on Top: The butter slowly melts over the chicken while it bakes, helping keep the meat tender and adding extra richness.
• Gentle Stirring: Stirring the rice near the end of baking helps the rice cook evenly and keeps the texture creamy.
• Broiling the Finish: A few minutes under the broiler gives the Parmesan a lightly browned top with extra flavor.
Tips for Success
• Use Long-Grain Rice: This type of rice cooks well in the casserole and stays tender without becoming too sticky.
• Cover the Dish Tightly: Keeping the foil sealed helps trap steam so the rice cooks properly.
• Check the Rice: If it is still firm after baking, add a little more broth and continue cooking until tender.
• Try Chicken Thighs: Boneless, skinless chicken thighs work well if you prefer darker meat.
• Swap the Seasoning: If you do not have Bell’s seasoning, use a mix of dried rosemary, sage, thyme, and oregano.
• Let It Rest: Allowing the casserole to sit for a few minutes before serving helps the creamy sauce settle.
Serving Ideas
• Serve with a simple green salad for a fresh side.
• Pair it with roasted green beans or steamed broccoli.
• Enjoy it with warm dinner rolls or crusty bread for soaking up the creamy sauce.
• Add a sprinkle of extra Parmesan cheese before serving for even more flavor.
• Finish with fresh parsley to add a little color and freshness.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled portions in freezer-safe containers for about 2 months.
• Reheating in the Microwave: Warm individual servings in short intervals, adding a splash of chicken broth if the rice becomes too thick.
• Reheating in the Oven: Cover the casserole and warm it in a 350 degree F oven until heated through. Add a little extra broth if needed to keep the rice creamy.
• Make Ahead: Assemble the casserole one day ahead, cover tightly, and refrigerate. Add about 10 to 15 extra minutes to the baking time if cooking straight from the refrigerator.
Nutrition Info (Approximate per Serving)
• Calories: ~610
• Protein: ~42g
• Carbohydrates: ~37g
• Fat: ~31g
• Fiber: ~2g
• Sodium: ~1,150mg
• Sugar: ~4g
This Chicken and Rice Casserole with Cream of Mushroom Soup is everything you want in a comforting dinner. The creamy rice, tender chicken, rich mushroom flavor, and cheesy topping come together in one easy baking dish to create a meal that is filling, satisfying, and perfect for sharing.
I hope you give this recipe a try in your own kitchen. It is simple enough for busy weeknights, yet comforting enough to become a family favorite. Enjoy every warm and creamy bite!