Mushroom Soup Chicken & Rice Casserole
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
464 kcal
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Course
Main Course
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Cuisine
American
Mushroom Soup Chicken & Rice Casserole
Description
Mushroom Soup Chicken & Rice Casserole begins with whisking together long grain white rice, canned condensed mushroom soup, water, and dry onion soup mix until well combined. The mixture is poured into a buttered casserole dish. Chicken pieces, preferably with skin for moisture retention, are arranged on top. If using skinless pieces, immerse chicken in the broth mixture to keep moist during baking.
The dish is covered with foil and baked at 400 °F for approximately 55 to 75 minutes depending on rice type and chicken cut, ensuring the rice absorbs flavorful broth and the chicken reaches safe temperatures for eating. After cooking, shredded cheddar cheese is sprinkled on and allowed to melt before serving, adding a sharp creamy finish.
This casserole offers a hearty, one-dish meal with tender chicken, creamy mushroom sauce, and fluffy rice. Its preparation requires basic ingredients and oven baking, suitable for meal planning or family dinners.
Cooking times may vary by rice brand and thickness of chicken; long grain white rice that cooks in 15-20 minutes is recommended for consistent results. The casserole tolerates some flexibility in timing but watch for doneness cues in both rice and chicken.
Ingredients
- 4-8 pieces chicken assorted cuts
- 2 cups long grain white rice
- two .5 ounces condensed mushroom soup cans
- 3 cups water
- 2 tablespoons onion soup mix dry
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 400 °F.
- Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.
- Pour into a large buttered 9x13 or deep large lidded casserole dish.
- Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn't dry out. If the chicken has skin - and I prefer it that way - you can gently set the chicken on top.
- Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Depending on the type of rice you are using, the time can take longer.
- Remove from the oven and sprinkle the cheese on top. Let the cheese melt, then serve.
Notes
- Use long grain white rice that cooks in 15-20 minutes; avoid parboiled, brown, or medium grain rice as they need longer cooking.
- Cooking time varies by rice type, chicken cut, and how tightly the casserole is covered; allow extra time if needed.
- Chicken with skin helps keep it moist; if skinless, fully submerge chicken in the broth mixture to prevent drying.
- Nutritional content will vary depending on specific ingredient brands and chicken cuts used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 494mg | 21% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Vitamin A | 285IU | 6% |
| Calcium | 241mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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