Chicken With Cream Of Mushroom Soup And Rice


Chicken With Cream Of Mushroom Soup And Rice is a delicious recipe. If you follow this recipe, or ad lib and make it your own, I’m sure you’ll love the tastes and textures of the dish.

Chicken with cream of mushroom soup and rice is a simple recipe that you can make for dinner tonight! Whether you’re in a rush or want something delicious to eat – this recipe will hit the spot.

One-Dish Chicken and Rice Casserole

One-Dish Chicken and Rice Casserole

Prep:15 mins

Cook:65 mins

Total:80 mins

Servings:4 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

When you need a simple-to-put-together, comforting dish, turn to this one-dish chicken and rice bake. Uncooked rice is mixed with cream of mushroom soup and chicken broth or water, the boneless chicken is layered on top, and the casserole is baked until bubbling. For some added flavor and texture, top this chicken casserole with your favorite shredded cheese just before you take it out of the oven. 

The recipe, inspired by a similar Campbell’s Soup dish and can be easily doubled for a large family. It makes a satisfying dinner when a tossed salad and biscuits are added. This casserole is versatile as well; feel free to toss in some vegetables for a complete meal, or sprinkle breadcrumbs on top to add some crunch.

Click Play to See This One Dish Chicken and Rice Casserole Recipe Come Together

“Great, easy, hearty one and done dish. Cooking raw rice in a casserole can be tricky, but this does a good job cooking the rice through

One-Dish Chicken and Rice Casserole Test Image


  • 1 (10.75-ounce) can condensed cream of mushroom soup, or cream of celery or chicken
  • 1 1/4 cups unsalted chicken stock, or water
  • 3/4 cup long-grain white rice
  • 1/4 teaspoon paprika, plus more for garnish
  • 1/4 teaspoon ground black pepper, more to taste
  • Melted unsalted butter, for the pan
  • 4 medium boneless, skinless chicken breasts
  • Kosher salt, to taste
  • 1 cup shredded cheese, such as cheddar, Monterey Jack, Swiss, or mozzarella, optional
  • 1 tablespoon finely chopped fresh parsley

Steps to Make It


  1. Gather the ingredients. Heat the oven to 375 F.One dish chicken casserole ingredients
  2. In a bowl, combine the condensed soup, broth or water, rice, paprika, and freshly ground black pepper. Stir to blend.Soup, rice, broth, paprika, and pepper combined in a bowl
  3. Lightly butter a shallow 2-quart baking dish.Buttered shallow baking dish
  4. Transfer the rice mixture to the prepared baking dish.Rice mixture in the prepared baking dish
  5. Place the chicken breast halves on top of the rice mixture.Chicken added on top of rice mixture
  6. Sprinkle lightly with kosher salt and additional paprika and black pepper.Paprika, pepper and salt sprinkled on top of chicken casserole
  7. Cover the casserole tightly with foil and bake for 45 to 65 minutes, or until the chicken is thoroughly cooked to 165 F and the rice is tender. 
  8. If desired, sprinkle with the cheese and broil uncovered until the cheese is brown and bubbly, about 1 to 2 minutes.
  9. Garnish with chopped parsley and serve.Chicken and rice casserole with cheese

Glass Bakeware Warning

For a premade casserole that is in a glass baking dish and has been refrigerated, do not place it directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven heats up.


  • According to the USDA, a serving of chicken is 3 to 4 ounces. Chicken breast halves are usually 5 to 8 ounces and sometimes larger. If the chicken breasts seem too big, cut 2 chicken breast halves horizontally to form four cutlets.
  • Although many chicken casseroles call for cooked chicken, this recipe works with raw chicken because of the sauce. Just be sure to test the meat for doneness before serving; it should be at 165 F.

Recipe Variations

  • If you like crunchy topping on your casseroles, finish with a buttered breadcrumb topping. Toss 1 cup of fine soft breadcrumbs with 2 tablespoons of melted butter. Bake the chicken and rice as directed and then sprinkle with the cheese and/or the breadcrumbs. Place the casserole under the broiler and broil just until the breadcrumbs are browned. Panko crumbs (tossed with the melted butter) may be used for a crispier topping.
  • Add 1 cup of steamed peas and carrots or mixed vegetables to the rice mixture.
  • Add 1 1/2 cups of lightly steamed broccoli florets to the rice mixture.
  • To the rice mixture, add 1/2 cup of chopped onions and 1/4 cup of chopped bell pepper. 
  • Sauté 6 to 8 ounces of sliced mushrooms and add them to the rice.
  • Instead of condensed cream of mushroom soup, or cream of chicken or cream of celery soup, try condensed cheddar cheese soup.
  • If you’d like to use the slow-cooker, try a slow cooker chicken and rice casserole.

Can you put raw chicken in a casserole?

Many casserole recipes call for cooked chicken as well as other cooked ingredients like rice, vegetables, and pasta. This is because the casserole doesn’t cook long enough to cook the ingredients; they are simply being warmed through until bubbly.

Some chicken and rice casserole recipes, like this one, add uncooked rice and chicken and bake the covered dish for about an hour, until all ingredients are completely cooked. It’s best to use a thermometer to ensure that the chicken is cooked to a safe temperature and taste test the rice to make sure it is tender before serving.

One-Pot Chicken and Rice Casserole

A classic comfort meal using pantry staple ingredients! One Pot Chicken & Rice Casserole is easy to prepare, uses cream of mushroom soup & is gluten-free. Be sure to watch the video too!

rice and chicken in one large skillet

Creating this meal

One Pot Chicken and Rice is one of our favorite go-to pantry staple meals that comes together in just a few minutes and cooks for 30-40 minutes on the stove!


This easy chicken and rice recipe is classic comfort foodgluten-free and filled with ingredients you most likely have on hand already!

This recipe came to me because I wanted to create a meal with only the ingredients we had in our freezer and pantry.

Realistic meals that the whole family will love is a win-win!

Plus, there’s really nothing not to love about a one-pan meal! Super convenient chicken and rice dishes are easy to make and flavorful!

Ingredients you need for this easy chicken and rice recipe

Here is what you’ll need! You’ll be surprised how many ingredients you already have on hand.

  • Chicken: Chicken breasts or chicken thighs work. 2 boneless chicken breasts or ~4 small chicken thighs.
  • Olive oil: Used for sautéing the onion and browning the chicken.
  • Onion: Yellow or white preferred for this meal.
  • Mushrooms: White button mushrooms.
  • Cream of mushroom soup: I use a 10.5 oz. can – you can also use cream of chicken.
  • Chicken broth: Chicken broth or vegetable broth. I’ve tested it with both and it’s delicious either way!
  • Rice: Any long grain white rice; Basmati or Jasmine. I have not tested with brown rice.
  • Seasonings: salt, pepper, thyme, garlic powder

How to Make One-Pot Chicken and Rice Casserole

Note: You’ll need a large skillet or large frying pan for this recipe. Keep in mind it will need to hold all of the broth and rice so it needs to be deep, not shallow.

step by step photos of how to make a one pot chicken and rice casserole
  1. Cube thawed chicken breasts into small, bite-sized pieces.
  2. Heat skillet on stove over medium-high heat. Add 1 Tbsp. olive oil and once hot, add in chicken pieces. Brown on each side, adding more olive oil if needed and stirring occasionally. Chicken won’t cook all of the way, this is just to brown the chicken and get some nice color on each piece. Remove chicken from skillet and set aside on a plate.
  3. Add remaining 1 Tbsp. olive oil in pan and sauté onions, mushrooms and garlic over medium heat. Season with salt, pepper, thyme and garlic powder. Stir and cook for ~5 minutes or until onions become translucent and mushrooms are cooked down.
  4. Add the soup & browned chicken pieces in, stir. Add in rice, stir.
  5. Lastly add in the broth and gently stir. Bring this to a simmer, then turn heat down to low, cover with a lid and cook for 30-40 minutes, or until rice is cooked and tender.
  6. Serve with broccoli or a side salad – yum! Easy chicken and rice casserole for the win.
chicken and rice in a skillet

Can I add more vegetables to this?

Yes! What’s so great about these comforting one-pan meals is that they are totally versatile and you can be flexible with ingredients you add in. Broccoli, carrots and bell peppers are great options!

Tips for Making the Best Chicken and Rice Casserole

  • Use different veggies! Or add roasted veggies on top of the casserole once it’s cooked.
  • Make for meal prep! The leftovers are just as good and great for lunch for 3-4 days.
  • Use any chicken you have. If you have leftover rotisserie chicken, use that! Boneless chicken breasts, chicken thighs…it all works!
  • Add your own favorite seasoning blends when cooking the chicken and/or veggies!


Instant Pot cream of mushroom chicken and wild rice is a perfect weeknight dinner. This cozy casserole comes together quickly in one pot for easy prep and clean up.

bowl of Instant Pot Cream of Mushroom Chicken and Wild Rice

We love a good chicken and rice dish and this creamy Instant Pot chicken and rice is just like a chicken, cream of mushroom soup, and wild rice casserole my mom made growing up. It’s similar to the cheesy shrimp casserole that I make all of the time.

This is an easy weeknight dinner recipe you can throw together in a few minutes, lock the lid in place and in practically no time you have a cozy, comfort food dinner!

If you love chicken and rice as much as I do you need to try our Instant Pot Jambalaya and Cheesy Instant Pot Chicken and Rice with Broccoli.


ingredients to make Instant Pot Cream of Mushroom Chicken and Wild Rice


Here’s what you need to make cream of mushroom chicken:

  • Olive Oil – You could also use canola oil if that’s what you have on hand.
  • Chicken breast – You’ll need to cut the chicken into 1 inch pieces.
  • Veggies – You’ll need a white or yellow onion and chopped celery.
  • Canned mushrooms – You can use whatever brand you prefer.
  • Kosher salt – You could also use sea salt.
  • Condensed cream of mushroom soup – Campbells is a great option, but you can use another brand if you want.
  • Chicken broth – You can use either regular or reduced sodium.
  • Box of wild rice – You need to use wild rice that comes in a box with a seasoning packet for the proper cook time.
Instant Pot Cream of Mushroom Chicken and Wild Rice made in less than 30 minutes


Here’s what you need to do to make this delicious casserole in the 6 quart Instant Pot.

Step 1 – Brown the chicken. To start, set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.

When the oil gets hot, add the chicken breast pieces and cook until browned on all sides. This should take about 5 to 7 minutes. Finally, remove the chicken from the pot and set aside.

Step 2 – Cook the veggies. Add the onions and celery to the pot and cook for approximately 5 minutes or until the onions soften and turn translucent. Use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.

Next, add the salt, the package of seasoning from the wild rice mix, and the canned mushrooms to the vegetables and stir together. Once they are added, pour in the chicken broth. If there are any browned bits left on the bottom of the pan, use the liquid to help you scrape them up.

Press CANCEL to end the saute mode and then add the condensed cream of mushroom soup to the pot and then add the chicken on top. Do not stir.  

Finally, add the rice on top. Do NOT stir the rice in, but do press it down gently to make sure it is all in the liquid.

Step 3 – Lock and pressure cook. Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure to cook for 5 minutes.

When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes. After the 5 minute natural release, carefully flip the valve to VENTING and let the remaining steam escape.

Once  the pin drops down, the lid is safe to open. Carefully remove the lid and stir everything together. 

Finally, let it all sit for approximately 5 minutes to let the rice absorb any excess liquid, stir together one last time, and serve.

how to make Instant Pot Cream of Mushroom Chicken and Wild Rice


You need to use a boxed wild rice blend that comes with a seasoning packet. We used Uncle Ben’s, but you could use a different brand, including store brand. Other types of rice require different cook times so they are not good options to use.

holding a black bowl of Instant Pot Cream of Mushroom Chicken and Wild Rice


Before storing, allow the chicken and rice to cool completely. Scoop the leftovers into a sealed airtight container. 

You can refrigerate it for about 3 to 4 days. 

If you prefer to freeze it, you can. To freeze, allow it to cool completely and then place in a sealed gallon freezer bag with as much air squeezed out as possible.

You can freezer for up to 1 month. Let it thaw in the fridge before reheating. 

To reheat, place a single portion in the microwave and set it for 3 to 4 minutes. You could also use the stovetop by adding a ½ cup chicken broth into a pot and then adding chicken and rice. Heat over medium heat until warmed through.

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