Baked Chicken With Mushroom Soup And Rice is a simple and basic dish, which is prepared using chicken, rice and some other stove-top ingredients. This dish can be served with a side of cooked vegetables or salad.
This recipe for baked chicken with mushroom soup and rice is a great one for the whole family to enjoy. It’s inexpensive, comforting and everyone will have something to say about it except, maybe there’s too much gravy!
Chicken and Rice Casserole
Ditch the canned soup and bake a chicken and rice casserole from scratch with mushrooms, garlic, cream, and herbs. It’s a family recipe that’s special enough to make for company.
Have you ever had the classic Campbell’s chicken and rice casserole made with canned cream of mushroom soup?
I admit I have not, though the idea of it intrigued me recently. The dish sort of reminds me of my mother’s arroz con pollo, but with mushrooms and without tomatoes.
With this recipe, I set out to make a scratch cooking version of chicken and rice casserole, sans the cans, with the goal of extracting as much flavor as I could out of the ingredients.
How to Make Chicken and Rice Casserole
First, note that we use chicken thighs, instead of the more popular (and more expensive) breasts. The thighs have more flavor and are a little fattier, so they won’t dry out with long cooking.
The chicken pieces are browned in olive oil, removed, and then the onions are cooked in the same pan with the browned chicken bits. Then the mushrooms are browned, and the whole pan is deglazed with dry sherry.
All goes into a casserole dish with stock, cream, sour cream, herbs, and rice. It’s then topped with the chicken and baked in the oven.
The rice cooks in the stock, the chicken finishes cooking, and the resulting chicken and rice bake is, as my 10-year-old nephew says, “Really good!”
What Kind of Rice to Use
For this chicken and rice casserole, I like to use medium or long grain white rice. The recipe assumes the rice requires approximately 1 1/2 cups of liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.
Basmati rice also works in this recipe, and there’s no need to adjust the cooking time.
Can I Make This on the Stovetop?
Sure! You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, and cook on low heat when all is assembled. Cook it at a low enough heat to keep a bare simmer, but not so high that you burn the rice.
Can I Make This Casserole Ahead of Time?
You can make part of the casserole ahead of time, and then assemble and bake before serving. Just follow the steps to brown the chicken, cook the onions, garlic, and mushrooms and move them to the casserole dish. Once you deglaze the pan with sherry, let it reduce and transfer it and any scraped up drippings to the casserole dish as well.
Refrigerate until you are ready to cook, then start with mixing the chicken stock with cream and sour cream, before assembling the casserole and baking it.
Doubling the Recipe
If you’re feeding a crowd, it’s easy to double this recipe, but it works better if you do it in two separate 9 x 13-inch casserole dishes instead of one larger pan. Double all the ingredients and follow these tips.
- Put one cup of rice in each casserole dish.
- Brown the chicken as in Step 2 and divide it between the two dishes.
- Sauté the onions and garlic as in Step 3 and divide them between the two dishes.
- Sauté the mushrooms as in Step 4 and divide them between the two dishes.
- Make the sauce as in Step 5 and divide it between the two pans. If you’re concerned about not dividing it evenly, make the sauce in two separate batches.
- Cook as directed in Step 7.
If you’re making one to eat and one to freeze, we recommend cooking both of the casseroles, and freezing the second casserole after it has cooled completely.
Instant Pot Chicken and Rice
You can make this in and Instant Pot! Give it a try using our recipe.
Can I Make This in a Slow Cooker?
Yes! We have a slow cooker version of this recipe, too.
5 Vegetable Sides for Chicken and Rice Casserole
Chicken and Rice Casserole
PREP TIME: 25 mins
COOK TIME: 70 mins
TOTAL TIME: 95 mins
SERVINGS: 6 servings
This recipe assumes the rice requires about 1 1/2 cups of liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.
If you are avoiding cooking with alcohol, skip the sherry and deglaze the pan with a 1/4 cup extra of chicken stock.
Depending on how salted your stock is, you may need to more generously salt this dish. You can always salt to taste at the table.
Stovetop Method: To cook the casserole on the stovetop, use a large sauté pan with a tight cover, cook on low when all is assembled. Cook it low enough to keep a simmer, but not so high that you burn the rice.
If you don’t have both Italian seasoning and poultry season, you can substitute 2 teaspoons of one of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil.
- 2 1/2 pounds boneless skinless chicken thighs, cut into 1 into 1 1/2 inch pieces, patted dry
- Salt and freshly ground pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups chicken stock (see Recipe Note)
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 cup uncooked white rice, medium or long grain
- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- Preheat the oven:Preheat the oven to 375°F.
- Brown the chicken:Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper.Working in batches, brown the chicken pieces on both sides, about 1 to 2 minutes per batch. Add a little more olive oil if needed with every batch.Remove chicken pieces and set aside in a bowl. The chicken does not have to be cooked through, only browned.
- Sauté the onions and garlic:In the same sauté pan add 1 tablespoon olive oil. Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.Add the garlic; cook 30 seconds more. Remove onions and garlic to a shallow 9×13-inch casserole dish.
- Sauté the mushrooms:Raise heat to medium high and add the sliced mushrooms. Dry sauté the mushrooms (don’t add butter or oil), allowing them to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish.
- Make the sauce:Add 1/4 cup dry sherry or dry white wine to the pan to deglaze it, scraping off the browned bits from the bottom.(At this point, if you are making ahead, reduce the sherry to 1 tablespoon and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.)Let the sherry reduce to about 1 tablespoon, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoons salt, the cream, and the sour cream.
- Assemble the casserole:Add the uncooked rice to the casserole dish. Then pour the stock, sherry, cream, and sour cream mixture over the rice.Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish.Stir the rice, onion, mushroom, and herb mixture so that they are evenly distributed in the casserole dish.Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded).SIMPLE TIP!You can add 1 cup of frozen, unthawed peas in with the rice when you assemble the casserole. Because of the wine, the peas won’t stay bright green, but they are still tasty.
- Bake:Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes and then remove foil.If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
- Serve:Sprinkle with fresh parsley before serving.
|NUTRITION FACTS(PER SERVING)|
EASY ONE PAN CREAMY CHICKEN AND MUSHROOM RICE BAKE
This Easy One Pan Creamy Chicken and Mushroom Rice Bake is the perfect super easy weeknight dinner with crispy chicken and creamy mushroom rice with Parmesan cheese! It’s family-friendly and on the table in 45 minutes or less!
FREE EASY WEEKNIGHT MEAL SOLUTIONS GUIDE!
Tips & strategies for simplifying dinner time! YES I WANT THIS!
There’s nothing like prepping dinner in minutes, throwing it in the oven, and walking away for awhile so you can get other things done, am I right? If you’ve been around here for awhile you’ll already know I love serving meals to my family that are both delicious and easy to make…especially on busy weeknights! There’s no standing at the stove for hours with this Easy One Pan Creamy Chicken and Mushroom Rice Bake recipe – just a few minutes to brown the chicken and then into the oven it goes for just enough time to throw together a side salad, set the table and tell the kids to wash their hands for dinner!
MAKING RICE IN A CAST IRON PAN
I love making this Easy One Pan Creamy Chicken and Mushroom Rice Bake in my favourite tried and true Cast Iron Pan (affiliate link)! It sears the chicken just perfectly on medium-high heat and has such even heat distribution, which cooks the rice in the oven evenly. And it’s easy on the budget too, which any busy family would love. It’s one of my most loved kitchen tools, and if you don’t have one you should definitely think about adding one to your kitchen!!
HOW TO COOK RICE IN THE OVEN
Cooking rice in the oven, especially in a cast iron pan, can seem intimidating. But it’s truly so easy – just build some flavour by frying some onions, bell peppers, mushrooms, garlic or other veggies until slightly softened, add a bit of butter or oil (for flavour!), some spices or herbs, toast the rice just a bit on the stovetop, add the liquid and throw it in the oven! It’s that’s simple and you can prepare it in just minutes!
Creamy Wild Rice Chicken Soup with Roasted Mushrooms.
The coziest bowl of Creamy Wild Rice Chicken Soup with Roasted Mushrooms to welcome these cold November nights. An easy and delicious slow cooker meal (or instant pot or stove-top). This soup is made using pantry staples like wild rice, autumn herbs, and chicken breasts. It’s a hearty warming meal to enjoy any night of the week. And the best part? It’s the easiest dinner to prepare! Just throw everything into the slow cooker and done. The roasted buttery mushrooms only take minutes to make but add just the right amount of texture to this creamy soup. It’s creamy, buttery, and every spoonful is so delicious.
Hands down I could not think of a better November soup than this wild rice chicken soup. It’s one of the coziest bowls and just has cold November nights written all over it. I LOVE this recipe.
Back home in Colorado, the temperatures are pretty chilly and we’ve even had some below zero days. Funny enough though, I’m in sunny eighty…ish degree LA today and it feels like summer. But honestly…and I cannot believe I am saying this, at this time of year I prefer the crisp, cold, and cozy Colorado weather. It’s fall and there’s nothing all too cozy about eighty degrees. That said, I’m going to enjoy every minute of the warm sunshine. I know that it will be a long time before I feel warmth like this again.
Anyway, point is, if you’re experiencing true fall November weather, then my guess is that you need a cozy, creamy bowl of soup.
This is that bowl of soup.
here is how you make this wild rice chicken soup.
First things first, you can make this on the stove, in the slow cooker, or in the instant pot. Either option tastes the same, it’s really just a matter of how much time you have. These days I’m loving my instant pot and slow cooker, so I normally go with one of those. Either way, the process is the same.
Add all the ingredients for the soup into the slow cooker, cover and cook low and slow. This will take about six hours in the slow cooker or fifteen minutes in the instant pot. Once the rice and chicken are both cooked, shred the chicken and stir it back into the soup. Add in a touch of cream, some parmesan cheese, and fresh spinach for a pop of green color.
And that’s it, simple and easy. By this time your house is going to smell amazing and you’ll have delicious soup all ready for eating…
but first, you should roast some mushrooms.
Here’s the thing about creamy soups, especially ones with rice, they lack texture. This is where the roasted mushrooms come in.
I know this is an extra step, but I promise, it’s easy as can be and worth the extra effort. Roast the mushrooms with a good amount of butter, fresh rosemary, lemon, garlic, and a little salt. See – simple as that.
The butter browns in the oven and creates the most delicious, buttery, herby, slightly crisp mushroom. The perfect finishing touch to this creamy soup. I like to stir the mushrooms into the soups just before serving.
It. Is. SO GOOD.
I’d highly recommend serving this soup with a side of crusty bread. If you own the HBH Super Simple cookbook, there’s a really good, really easy, no-knead bread recipe that’s perfect to pair with this soup.
If you’re planning to enjoy this soup leftover, there is one little hangup…the rice will soak up all the broth. The taste is still incredible, but you will no longer have soup, you’ll have super creamy rice. You can either warm and enjoy as is, or just add a little broth to make the rice and chicken soupy again.
Alright, and with that, I’m going to leave you all to it. If your Monday night needs some warming soup, this should be it. It’s honestly what I wish I was enjoying tonight after my signing. Oh, how I would love a bowl…for sure remaking this as soon as I get home.
Psst…can’t you tell I am such a homebody? It’s really shining through these days.
Lastly, if you’re looking for a vegetarian version of this wild recipe soup, check out this slow cooker wild rice soup.
Crockpot Chicken and Gravy
This is the ultimate comfort food meal and a great busy weeknight meal! Tender chicken served over noodles or rice. It only takes a handful of simple ingredients to make this easy slow cooker chicken recipe. It’s simple to make and delicious!
With only a handful of ingredients slow cooker chicken and gravy is an easy kid friendly meal the whole family will love! Made in the crockpot and served over rice or noodles it’s simple and delicious!
Why you’ll love this recipe
Crockpot chicken and gravy is the easiest and best slow cooker meal! It’s pure comfort food. When you get home from your busy day, just shred the chicken (I love to use a handheld mixer for this.)
Serve the shredded chicken with rich, thick gravy over rice or noodles.
And just like this, your amazing dinner is done!
You’ll only need a handful of simple ingredients. For the exact measurements, please refer to the recipe card at the bottom of this post.
- 3-4 boneless skinless chicken breasts
- salt and pepper
- garlic powder
- chicken gravy packets – though you can use brown gravy mix
- cream of chicken soup
- chicken broth
This is an overview of the instructions. For the complete directions for Crockpot Chicken and Gravy just scroll down to the recipe card at the bottom of this post!
- Season the chicken breast with salt, pepper and garlic powder, place chicken breasts in the slow cooker.
- Whisk together the cream of chicken soup, packet of gravy mix, chicken broth and mustard (if using!) until completely smooth. Pour over the chicken.
- Seal the crockpot and cook on low.
- When the chicken is tender and cooked, shred the chicken.
- Serve over white rice, noodles or mashed potatoes, enjoy!
- I’ve used this Hamilton Beach Slow Cooker for years – it’s a great piece of equipment!
- and yes…. I use a hand mixer for shredding the meat. It works brilliantly and it’s super affordable!
- The easiest way to shred this chicken is with a handheld mix on low. Takes about two minutes for an easy mess-free method! Be sure to keep it on low though, if you turn the mixer any higher the gravy will splatter!
If you have leftover slow cooker chicken and gravy, but not enough for another full meal, how about making some soup? Add fresh sautéed or frozen vegetables and extra chicken stock and you’ll have a yummy chicken soup. Toss in your leftover rice or pasta as well. It’s a great way to stretch a buck and repurpose your leftovers!
Add baby potatoes and sliced mushrooms to the crockpot with the chicken. They will cook together and all be done at the same time!
Stirring in about half a cup of sour cream at the end will make this even more rich and delicious!
If you’re looking for a great Thanksgiving dinner, sub out the chicken for turkey breasts. Just as delicious!
I’m such a big fan of an easy crockpot recipe! It’s a great recipe and delicious over mashed potatoes, egg noodles and white or brown rice. Be sure to ladle a big spoonful of the gravy mixture on top!
- Refrigerate – store leftovers crock pot chicken in an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezer – allow to cool completely and store leftovers in an airtight container. Freeze up to three months.
How do you make chicken gravy from scratch?
If you don’t want to use a gravy packet, consider making your gravy from scratch! Over here you’ll find great a great gravy recipe with step by step instructions.
Can you put raw chicken in a slow cooker with sauce?
Absolutely! There is no need to cook the chicken first. However if you decide to sear it first, it’s going to add a bit more flavor. Either way, this is a delicious meal!
How do I add flavor to a store-bought chicken gravy mix?
There are many shortcuts to add additional flavor to a gravy mix. Consider adding a couple tablespoons of minced fresh herbs, a healthy pinch of red chili powder, a splash of dry white wine or a couple teaspoons of dijon mustard. Any of this will a just a little something and make your gravy even tastier!