Golden Mushroom Chicken and Rice Casserole
Indulge in the ultimate comfort food with this Golden Mushroom Chicken and Rice Casserole—a rich, savory dish that's as easy to make as it is delicious. Tender, juicy chicken breasts are nestled atop a bed of creamy rice, infused with the deep, earthy flavors of golden mushroom and cream of mushroom soups. This one-dish dinner is seasoned to perfection with a blend of onion powder, garlic powder, paprika, and parsley, then baked until irresistibly golden and bubbly. Perfect for busy weeknights or cozy family dinners, this casserole requires minimal prep and delivers maximum flavor. Serve it as-is or pair it with a crisp side salad for a satisfying, hearty meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of golden mushroom soup
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or nonstick cooking spray and set aside.
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
In a large bowl, combine the cream of mushroom soup, cream of golden mushroom soup, chicken broth, onion powder, garlic powder, paprika, dried parsley, salt, and black pepper. Mix until smooth and well combined.
Stir the rinsed rice into the soup mixture until evenly coated. Pour the rice mixture into the greased casserole dish, spreading it out in an even layer.
Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season with a pinch of additional salt and black pepper. Place the chicken breasts over the rice mixture in the casserole dish.
Cover the casserole dish tightly with aluminum foil to trap the steam. Bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and check that the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C). If needed, bake uncovered for an additional 5–10 minutes until fully done.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with extra parsley for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 6029 mg | 262% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.8 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 398 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2892 mg | 62% | |
*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.
