Chicken and Rice Casserole with Cream of Mushroom Soup (Old Fashioned, Easy)

Old-fashioned chicken and rice casserole with brown chicken and savory rice, garnished with parsley, brown perfection.

5 from 3 votes

Chicken and Rice Casserole with Cream of Mushroom Soup (Old Fashioned, Easy)

This chicken and rice casserole with cream of mushroom soup recipe is an easy, old-fashioned dinner that comes together in one pan with simple pantry ingredients. Easy and delicious every time.

Prep Time10

Cook Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 407kcal

Author: Lauren Lane

Equipment

Dutch Oven

Ingredients

1 cup long grain white rice uncooked
1 ½ cups water
10 ounces cream of mushroom soup condensed or substitute Cream of chicken soup
4 boneless chicken breasts not thin cut
1 package Lipton onion soup mix 1.25 oz (35g) to 1.3 oz envelope
Optional: ½ large bag frozen green beans or broccoli the amount is really prefrence

Instructions

Preheat oven to 325°F.
Spray 9×13 pan with cooking spray
Add uncooked rice
Combine mushroom soup and 1 ½ cups of water. Pour over rice and stir
Add chicken breasts and season with salt & pepper
Add veggies if using
Sprinkle with onion soup mix.
Cover tightly with foil and bake for 1 hour and 15 minutes, or until the rice is tender. Do not open the oven while baking—this releases steam and can prevent the rice from cooking properly. (Some ovens require an extra 10 minutes)

Notes

Use long-grain white rice for consistent results. Other types of rice may require adjustments.
The casserole is done when the rice is tender (not crunchy), the liquid is absorbed, and the chicken reaches 165°F.

Troubleshooting

Rice still hard → dish wasn’t sealed tightly or the oven was opened. Add a splash of water, cover tightly, and bake 10–15 more minutes.
Too wet → needs more bake time uncovered slightly at the end.
Chicken dry → likely overcooked or cut too thin.

Pro Tip

To fix a slightly dry casserole, stir in a splash of warm broth or water before serving to bring back the creamy texture.

Swaps

Cream of mushroom → cream of chicken or cream of celery
Chicken breasts → chicken thighs (more forgiving)
Water → chicken broth or stock for more flavor
Add vegetables → see full list in post

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat with a splash of broth or water to restore creaminess.

Freezing

Cool completely, then portion into airtight containers or freezer bags.
Remove excess air and freeze for up to 2–3 months.

Nutrition