Rice And Chicken Casserole Recipe With Cream Of Mushroom Soup

If you are looking for an easy dinner recipe, I have one for you to try. It is a rice and chicken casserole recipe made with cream of mushroom soup.

This is such a delicious dinner recipe. It is sure to become a classic comfort food and maybe even a family favorite! Plus because it is so easy to make, it is a great dinner idea for those busy weeknights. 

If you are looking for other easy recipes or sides to go with this, here are a few recipes to check out.

• Homemade Garlic Bread
• Cheesy Garlic Breadsticks Recipe
• Pressure Cooker Chicken and Yellow Rice Recipe
• Instant Pot Chicken Fajita Rice Bowl

Chicken Casserole Ingredients:

• 1 Tbsp Dry Parsley
• 2 Celery Stalks, chopped
• 1 Medium Onion, chopped
• 2 Tbsp Butter
• Salt to taste
• Black Pepper to taste
• 1 Can Of Cream of Mushroom Soup (can also use cream of chicken soup)
• ½ Cup Sour Cream
• 8 oz Long Grain Wild Uncooked Rice, pre-cook (can also use rice of choice such as white rice or brown rice)
• ⅓ cup Chicken Broth (aka chicken stock)
• 1 Tsp. Dry Basil
• 2 Cups Boneless Chicken Breast, cooked & shredded or cubed
• ⅓ Cup Parmesan Cheese (cheddar cheese can also be used)

How To Make This Rice And Chicken Casserole:

Preheat oven to 350 degrees

In a large skillet or pan cook onions and celery in butter over medium heat until they are slightly soft.

Now mix in cream of mushroom soup, broth, sour cream, dry basil, pepper, and salt. Mix well.

Mix in the pre-cooked chicken and pre-cooked rice. Make sure you combine chicken well.

Lightly spray 8×8 baking dish or casserole dish with nonstick spray. Then dump the mixture into the dish.

Sprinkle the parsley and parmesan cheese over the mixture.

Place in the middle of the oven and bake for 30-35 minutes uncovered. It should be golden brown and bubbly when done.

Remove from oven and allow to sit for 5 minutes before serving.

Can You Use A Different Soup Mixture?

Yes! While this chicken and rice casserole recipe uses cream of mushroom soup, you could also use cream of chicken soup if that is what you already have on hand. The taste will be pretty much the same.

Can This Be Pre-Made?

Yes! You can follow the directions and pour the mixture into the pan. Then simply cover with plastic wrap or aluminum foil and place it in the fridge until you are ready to cook it. You could even do it the day before if you wanted.

Can This Chicken Casserole Be Frozen?

Yes! You can freeze the cream of mushroom chicken casserole two different ways. Either follow the directions to mix it and then pour the mixture into the pan and cover and then freeze.

Just make sure you use a freezer-safe dish. Then simply remove from the freezer and bake. You may have to slightly adjust the cooking time as it may take a few extra minutes to cook from frozen.

I would also bake the dish covered with foil for the first 15 minutes when cooking from frozen.

Or you can always make it and bake it then allow it to cool to room temperature before covering and placing it in the freezer. Then simply remove from the freezer and reheat when needed.

When you freeze meals like this chicken recipe, it makes for great options for dinner on days you have no time. Or if you need a fast meal idea to take to someone in need.

Can You Use Noodles In Place Of Rice?

If rice is not your thing or you don’t have any on hand, you can replace it with noodles. You just need to make sure you precook the noodles before adding them to the recipe.

I would cook them so they are just slightly undercooked as they will finish cooking when you bake recipe.

One of the best noodle options would be to use egg noodles.

Does The Chicken You Use Mater?

While I normally like to use boneless skinless chicken breasts that are precooked to make this chicken mushroom casserole, you could use different chicken.

Other ideas you could use for this easy casserole would be to use meat pulled from cooked chicken thighs. Really any bone removed cooked chicken pieces will work.