Baked Chicken With Cream Of Mushroom Soup And Rice


Baked chicken with cream of mushroom soup and rice Got a late start, so I figured I would make something easy. Baked Chicken with Cream of Mushroom Soup and Rice didn’t sound too bad. Let me tell you it was good from the pot to the plate.   

I spent all day Saturday prepping this meal for my family. They rave about it every time I make it and so do I. If you want a great easy to follow recipe, then this is it!

Creamy Chicken and Rice Bake

Creamy Chicken and Rice Bake


50 MIN


SaveCreamy Chicken and Rice Bake to my recipe box

Topped with yummy melted cheese, this easy one-pot chicken dish is a great recipe that is sure to please everyone.



  • 1 can (284 mL)  CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 1 cup water
  • 3/4 cup uncooked regular long grain white rice
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2 cups frozen vegetable
  • 4 skinless, boneless chicken breast halves
  • 1 cup shredded Cheddar cheese


  1. Mix cream of mushroom soup,water,rice,onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen,thawed under running water).
  2. Top with chicken breasts. Sprinkle chicken with additional pepper,if desired. Cover.
  3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.

Recipe Tips

  • Feel free to experiment with different cheeses and dairy products. Try this recipe with parmesan cheese, cream cheese, or even sour cream.
  • This recipe can also be completed using chicken broth, chicken soup, or chicken stock.
  • Other potential ingredients include brown rice, garlic powder, and green beans.

Mushroom Soup Chicken & Rice Casserole

Chicken & Rice Casserole with melted sprinkled cheese on top

I have been eating this mushroom soup chicken and rice casserole for as long as I can remember. This recipe has chicken pieces of your choice that are baked up in a creamy mushroom soup and rice casserole, with cheese on top! Oh, and my Grandma would always sprinkle crushed saltine crackers on top as well, an awesome retro touch!

How to Make Chicken & Rice Casserole in the Oven

Unlike a lot of recipes, you don’t HAVE to use chicken breast in my recipe. In my family we actually usually use a whole chicken that has been cut up into the various pieces. Making chicken and rice casserole is SO easy you won’t believe it! Her are the basic steps that you will take to make this chicken casserole ( please see the recipe card for exact details).

  • Pre-heat your oven to 375 °F.
  • Whisk together all of the ingredients except for the chicken pieces and the cheddar cheese. Pour into the prepared pan.
  • Place the chicken on top and bake in the oven for 45-55 minutes or until the chicken reaches the desired temperature.
  • Enjoy!

Ingredients for Chicken and Rice Casserole

The classic ingredients for this chicken and rice casserole are:

  • chicken pieces
  • mushroom soup
  • onion soup mix
  • rice
  • cheddar cheese

Tips and Tricks for Making Chicken & Rice Casserole

  • This can be a really affordable meal for your family as you can skip the chicken breasts and use cheaper cuts like chicken thighs and legs if you want. I find that chicken thighs cook up the best in this recipe as chicken breasts can dry out.
  • If you use chicken breasts, make sure that you cover them with sauce and rice if you can to keep them from drying out.
  • Use only the rice I specify, wild or brown rice will take too long and it won’t cook on time.
  • Skin on or skin off chicken is another choice that is up to you. The chicken skin doesn’t crisp up so if you don’t like the texture of soft chicken skin, then remove the skin and cook skinless.
  • IF you want to keep the skin on and make it crispy simply place the chicken on top of the rice and soup mixture. It will crisp up more!
close up Chicken & Rice Casserole with melted sprinkled cheese on top

This chicken and rice casserole definitely hearkens from the days of canned soup mania and it has stayed popular to this day. If you are wanting the really retro taste, then you have to sprinkle crushed saltines or Ritz crackers on top at the end with the cheese. I love it that way!


This easy Chicken and Rice Casserole with Cream of Mushroom Soup and shredded rotisserie chicken is a simple, delicious, and comforting dinner that you can make ahead. The recipe takes advantage of a few shortcuts for quick prep, but adds herbs and vegetables for plenty of fresh flavor. Serve the casserole with a simple green salad, biscuits, or a loaf of crusty bread to round out the meal!

Overhead shot of hands holding a pan of chicken and rice casserole with cream of mushroom soup


I’ve shared quite a few different chicken and rice casserole recipes over the years — from dump-and-bake options to made-from-scratch dishes — but this particular dinner is definitely one of my favorites! It wins major points for ease (I always appreciate a kitchen shortcut), but doesn’t sacrifice fresh, homemade taste. While cream of mushroom soup is a simple base, the meal really gets its flavor from sautéed mushrooms, onions and celery, along with herbs like chives, parsley and thyme. You also can’t beat a crunchy, buttery, Ritz cracker and French fried onion topping. This is your grandmother’s old school chicken and rice casserole — elevated!


Here’s a quick overview of the ingredients that you’ll need for the rotisserie chicken and rice casserole with cream of mushroom soup. As always, exact measurements and complete cooking instructions are included in the recipe box at the end of this post:

  • Butter: I use salted butter to sauté the veggies.
  • Mushrooms, onion and celery: fresh vegetables bulk up the dish and give the casserole more savory flavor.
  • Chicken: you’ll need cooked, shredded chicken, so pick up a store-bought rotisserie chicken for a shortcut, or cook your own chicken at home.
  • Rice: use cooked white rice, brown rice or wild rice. You can even purchase microwaveable packets of rice to cut down on prep time.
  • Condensed cream of mushroom soup: the flavor base for the casserole filling.
  • Sour cream: helps to create a thick, rich, creamy, and slightly tangy sauce for the casserole filling.
  • Chives, parsley and thyme: use fresh herbs for the best flavor, or substitute with dried herbs when necessary.
  • Ritz crackers, French-fried onions and melted butter: for that salty, buttery, crunchy topping that’s a must-have on any Southern casserole.
Process shot showing how to make chicken and rice casserole with cream of mushroom soup


While it’s possible to cook a casserole with raw chicken, you’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you

  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. One chicken should yield at least 3 cups of meat.
  • Boiled and Pulled Chicken: Boil about 1½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. I find that 1½ lbs. of chicken breasts yields about 3 cups of pulled chicken.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
Spreading ritz cracker crumbs on top of easy chicken and rice casserole


Any good Southern casserole starts with condensed soup and is finished with a buttery, crunchy, Ritz cracker topping…and this recipe certainly delivers! Toss it together at the last minute for a quick weeknight meal, or prep it ahead for your busiest days. This easy, creamy chicken and rice casserole is comfort food at its best!

  1. Sauté mushrooms, onion and celery in butter.
  2. Stir in chicken, rice, cream of mushroom soup, sour cream and herbs.
  3. Transfer the filling to a greased 9 x 13-inch baking dish.
  4. Stir together the topping and sprinkle over the casserole.
  5. Cover the dish and bake in a 350°F oven for 20 minutes.
  6. Remove the cover and continue baking until the top is lightly toasted, about 5 more minutes.
  7. Garnish with fresh herbs and serve!

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