Making this easy chicken rice casserole is a cinch, with only 10 minutes prep work before baking! Rice and mushrooms cook in the same dish! YUM!
My mom is moving from Southern California to Georgia, and recently sent me some of her old cookbooks, as she was “downsizing”. I found this easy chicken rice casserole in one of her old cookbooks and decided to give it a try.
The casserole was incredibly easy to make, and I loved that it was a one dish meal! Rice, mushrooms, and sauce are cooked in the same pan as the chicken breasts, so it really is “no fuss”.
The prep time is only about 10 minutes (or less), and then you can sit back while this dish bakes! Perfect for busy nights. Here’s how to make this delicious casserole:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Chicken Breasts
Preheat the oven to 350° F. and get out an 11 3/4″ x 7 1/2″ baking dish. This casserole is quite economical, because you only need TWO large chicken breasts and only a few other ingredients to serve 4 people.
Slice two large boneless skinless chicken breasts in half horizontally to create 4 thin breasts total. Set the chicken aside while you make the simple sauce.
Make The Sauce For The Casserole
Okay… this sauce is super easy to make! Mix a can of cream of chicken soup (YES- you can substitute cream of mushroom) and milk in a medium sized bowl. Whisk until fully combined.
IMPORTANT: MEASURE OUT AND RESERVE ½ CUP OF THIS SAUCE FOR LATER!
Now mix HALF an envelope of dried onion soup mix in with the remaining soup mixture left in the bowl. Stir until it has been combined.
Add uncooked white rice, and the mushroom pieces (including the liquid from can) into the sauce mixture. Stir until completely blended.
Before Baking
Pour the sauce into an (ungreased) baking dish, and spread it out to fully cover the bottom of the dish. Lay the 4 chicken breasts on top of the sauce in a single layer.
BEFORE BAKING: Pour the reserved soup/milk mixture over the top of the chicken pieces. Sprinkle the chicken with the remaining 1/2 of the dried onion soup mix left in the envelope.
Bake The Easy Chicken Rice Casserole
Cover the easy chicken rice casserole with aluminum foil before baking. Bake the casserole in a preheated 350° F. oven for 1 hour.
After 1 hour, remove the foil from the dish. Place casserole back in the oven and continue baking (uncovered) for 15 more minutes.
Carefully remove the casserole from the oven once done and let the casserole rest for 3-4 minutes before serving.
Time To Serve The Easy Chicken Rice Casserole!
To serve this easy chicken rice casserole, spoon out the creamy rice from under the chicken and portion it out onto plates. Top each serving with one of the chicken breasts.
Now you have a perfectly cooked chicken breast, served atop a creamy bed of fully cooked rice in a delicious mushroom and onion sauce. Serve a veggie or salad on the side, and it’s time to eat!
I truly hope you and those you love will enjoy this easy to prepare casserole! The leftovers are wonderful heated up in the microwave, too!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More CASSEROLE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious casserole recipes to choose from, including:
- Chcken Divan
- Quinoa Enchilada Casserole (meatless)
- Mom’s Tuna Noodle Casserole
- Easy Chile Relleno Casserole
- Cheesy Beef Potato Casserole
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Recipe adapted from: “Betty Crocker’s Meatless-Main Dishes”, page 8, published in 1973 by Golden Press NY and Western Publishing Co., Inc. Racine, Wisconsin.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Making this easy chicken rice casserole is a cinch, with only 10 minutes prep work before baking! Rice and mushrooms cook in the same dish! YUM!
- 2 large boneless, skinless chicken breasts , sliced horizontally (approx. 14 ounces)
- 10¾ ounces cream of chicken (or mushroom) soup (1 small can)
- 10¾ ounces milk (use soup can -fill with milk)
- ¾ cup uncooked white rice
- 4 ounces mushroom stems and pieces (1 small can), drained
- 1½ ounces dry onion soup mix (1 envelope) I used Lipton's, divided
Preheat oven to 350° F. Slice chicken breasts in half horizontally to create 4 thin breasts total. Set chicken aside.
Mix cream of chicken soup (YES- you can substitute cream of mushroom) and milk in a medium sized bowl. Whisk until fully combined. IMPORTANT: MEASURE OUT AND RESERVE 1/2 CUP OF THIS SOUP/MILK MIXTURE FOR LATER!
Mix HALF an envelope of dried onion soup mix in with the remaining soup mixture in the bowl. Add the uncooked rice, and can of mushroom pieces (including liquid from can) into the sauce mixture. Stir until completely blended.
Pour sauce into an (ungreased) 11¾" x 7½" baking dish, and spread to fully cover bottom of the dish. Lay chicken breasts on top of sauce in a single layer. BEFORE BAKING: Pour the reserved soup/milk mixture over the top of the chicken pieces. Sprinkle the chicken with the remaining 1/2 of the dried onion soup mix left in the envelope.
Cover the casserole with aluminum foil before baking. Bake at 350° F. for 1 hour. After 1 hour, remove the foil. Place casserole back in the oven and continue baking (uncovered) for 15 more minutes. Carefully remove casserole from oven when done, and let it rest for 3-4 minutes before serving. to serve, spoon out the creamy rice from under chicken and portion it onto plates. Top each serving with one of the chicken breasts. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!
This looks delish. I’m glad to see a relatively low-fat chicken rice casserole!