Easy Chicken Mushroom and Rice Casserole
Transform your weeknight dinners with this Easy Chicken Mushroom and Rice Casserole, a one-dish wonder that’s hearty, flavorful, and simple to prepare. Tender chicken breasts are nestled in a creamy blend of mushrooms, garlic, and long-grain rice, all brought together with savory chicken broth and cream of mushroom soup for ultimate comfort food appeal. This casserole shines with its ease—ready for the oven in just 15 minutes—with customizable toppings like melted cheddar cheese and fresh parsley for added flair. Perfect for busy families, this oven-baked dish delivers wholesome, satisfying flavors in just under an hour, making it an ideal recipe for cozy gatherings or meal prepping.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white or cremini mushrooms, sliced
- 1 cup long-grain rice, uncooked
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, melt the butter over medium heat.
Add the chopped onion and cook for 2-3 minutes, or until softened.
Stir in the minced garlic and sliced mushrooms. Cook for 3-4 minutes, until the mushrooms are tender and start to release their moisture.
Add the uncooked rice to the skillet and stir to coat with the butter and vegetable mixture.
Stir in the cream of mushroom soup, chicken broth, dried thyme, salt, and black pepper. Mix until well combined.
Place the chicken breasts on top of the rice mixture. Spoon some of the sauce over the chicken to keep it moist during cooking.
Cover the skillet or casserole dish with a lid or aluminum foil, then bake in the preheated oven for 40 minutes.
Remove the cover and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender.
If using, sprinkle shredded cheddar cheese over the top of the casserole during the last 5 minutes of baking, allowing it to melt.
Remove the casserole from the oven, let it rest for 5 minutes, and garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.7 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
