cream of mushroom chicken and rice casserole recipe

Written ByJenny Smyth Posted on
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The Best cream of mushroom chicken and rice casserole recipe

I’ve been making this cream of mushroom chicken and rice casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and feeds a crowd. The combination of tender chicken, flavorful mushrooms, and creamy sauce over a bed of fluffy rice is just perfect. I love how the dish is a staple of American home cooking, with its roots in traditional European cuisine.

The key to this recipe is using high-quality ingredients, like fresh mushrooms and real cream, to bring out the best flavors. This casserole is perfect for a weeknight dinner or a special occasion, and it’s even better the next day when the flavors have melded together. I’ve served it at family gatherings and potlucks, and everyone always asks for the recipe. It’s also a great way to get some vegetables into your diet, with the mushrooms adding fiber and nutrients.

Overall, this recipe is a must-try for anyone looking for a satisfying and delicious meal. I’ve tried many variations over the years, but this one remains my go-to favorite. This casserole is a great example of how home cooking can be both nourishing and delicious. The chicken provides protein, while the rice adds carbohydrates and fiber.

The mushrooms add an earthy flavor and texture that pairs perfectly with the creamy sauce. It’s also a great way to use up leftover chicken or rice, making it a practical choice for busy families. One of the best things about this recipe is how easy it is to customize to your tastes. Want more heat?

Add some diced jalapenos or red pepper flakes. Want more flavor? Try adding some chopped herbs like parsley or thyme. Want to make it healthier?

Use less cream and add more vegetables like carrots or peas. The key technique in this recipe is browning the chicken before adding it to the casserole. This creates a rich, caramelized flavor that complements the other ingredients perfectly.

Cream of Mushroom Chicken and Rice Casserole

4.9 from 1900 votes

This comforting casserole features tender chicken and rice in a creamy mushroom sauce. It’s an easy-to-make dish perfect for a family dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 cup uncooked long-grain white rice
1 can (10.5 oz) condensed cream of mushroom soup
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1 tsp black pepper
1 tsp olive oil
1 cup shredded cheddar cheese, for topping

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large skillet, heat olive oil over medium heat.
3Add chicken pieces, cook until browned and cooked through, about 5-7 minutes.
4Remove chicken from skillet and set aside.
5In the same skillet, add mushrooms, onion, and garlic.
6Cook until mushrooms are softened and onions are translucent, about 5 minutes.
7Stir in the rice and cook for 1 minute.
8Stir in the chicken broth, heavy cream, cream of mushroom soup, thyme, rosemary, salt, and black pepper.
9Bring the mixture to a boil.
10Reduce heat to low, cover, and let it simmer for 5 minutes.
11Add the cooked chicken back into the skillet and stir to combine.
12Transfer the mixture to a 9×13-inch baking dish.
13Cover the baking dish with foil.
14Bake for 25 minutes.
15Remove the foil, sprinkle the shredded cheese evenly over the top.
16Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
17Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can use frozen mushrooms if fresh ones are not available. Ensure the rice is fully cooked before adding the chicken back into the skillet.

Watch Video Of How Cream of Mushroom Chicken and Rice Casserole Works

This cream of mushroom chicken and rice casserole is a recipe that I always keep in my back pocket for any occasion, whether it is a family gathering, a potluck, or a busy weeknight. It is a dish that brings people together and creates lasting memories.

It is a great way to feed a crowd and create a memorable meal that everyone will love. I always make it ahead of time and reheat it slowly in the oven at a low temperature.

This casserole is a dish that I will always make for my family and friends, and I hope you will enjoy it as much as I do.

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

Q: What type of mushrooms are best for this recipe?

A: For this recipe, you can use any variety of mushrooms you like, but button or cremini mushrooms work particularly well due to their mild flavor and soft texture.

Q: Can I use frozen chicken instead of fresh?

A: Yes, you can use frozen chicken for this recipe if you thaw it first by leaving it in room temperature for several hours or by microwaving it according to package instructions.

Q: How do I prevent the casserole from becoming too soggy?

A: To prevent the casserole from becoming too soggy, make sure not to overmix the ingredients after adding them to the baking dish.

Q: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by substituting regular flour with gluten-free flour in the roux mixture.

Q: How long does this casserole keep in the fridge?

A: This casserole will keep in the fridge for up to 3 days when stored properly in an airtight container.

Q: Can I reheat this casserole in a microwave?

A: Yes, you can reheat this casserole in a microwave-safe dish on low heat for 30-second intervals until heated through.

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