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You’ll love this Mushroom Chicken and Rice recipe because it’s easy for weeknight dinner and a great way to use leftover chicken.
Tender chicken in a delectable, creamy mushroom sauce paired with flavorful rice makes a dinner your family will love!
Table of Contents
Why You’ll Love This Recipe
- One-Pan Wonder: This cream of mushroom chicken and rice casserole dish is prepared and baked in a single skillet, minimizing cleanup and maximizing flavor.
- Comfort Food Classic: The combination of creamy rice, tender chicken, and savory mushrooms creates a satisfying, hearty meal the whole family will love.
- Versatile and Customizable: You can easily adjust the seasonings or add vegetables to this easy, busy weeknight meal to suit your taste preferences.
- Make-Ahead Friendly: This creamy chicken dish reheats well, making it perfect for meal prep, busy weeknight dinners, or picky eaters.
- Crowd-pleaser: With its familiar flavors and creamy texture, this creamy mushroom chicken recipe is sure to be a hit with both kids and adults.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Chicken breasts: Provides lean protein and serve as the main component of the dish. They also absorb the flavors of the seasonings and sauce beautifully. You could substitute them with boneless chicken thighs for a richer flavor. Rotisserie chicken can also be used but be sure to adjust the cooking times.
- Mushrooms: Adds an earthy and meaty texture. They complement the chicken perfectly and absorb the creamy sauce. Button mushrooms or baby bella mushrooms work well, but you could also use cremini or a mix of wild mushrooms for more complex flavors.
- Onions: Form a flavor base for the dish, adding sweetness and depth. They can be substituted with shallots for a milder flavor or leeks for a more subtle onion taste.
- Long-grain rice: Absorbs the flavorful liquids and creates a creamy texture. Basmati, jasmine, instant rice or wild rice can be used for a more aromatic dish. For this recipe, I used Basmati rice instead of regular rice.
- Chicken broth: Adds savory depth and helps cook the rice. I recommend using low sodium to control salt levels. Chicken stock or vegetable broth can be substituted for a different flavor profile.
- Olive oil: Is used for sautéing. You could use butter or a neutral oil like canola.
- Heavy cream: Contributes richness and a velvety texture to the sauce. Half-and-half or milk can be used for a lighter version.
- Cream of mushroom soup: Provides a quick and easy way to create a creamy, mushroom-flavored sauce. You could make a homemade version or use cream of chicken soup.
- Cajun seasoning: Adds a spicy, complex flavor profile. It can be substituted with your favorite seasoning or a mix of paprika, garlic powder, onion powder, oregano, and cayenne for a custom blend.
- Garlic powder and Italian seasoning: Enhances the overall flavor of this dish.
How To Make Mushroom Chicken and Rice
Step 1: Prepare Ingredients:
Preheat the oven to 350°F (175°C). Rinse the rice in a fine-mesh strainer until the water runs clear. Optional: soak rice in cold water for 15 minutes, then drain well.
Step 2: Season Chicken:
Combine Cajun seasoning and Italian seasoning and season both sides of the chicken breasts with this mixture.
Step 3: Sear Chicken:
Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 4: Sauté Vegetables:
In the same large skillet, add the remaining tablespoon of olive oil. Sauté the diced onions and sliced mushrooms for 5-7 minutes over medium heat until the onions are translucent and the mushrooms have released their moisture.
Step 5: Create the Sauce:
Reduce heat to medium-low. Add the heavy cream and cream of mushroom soup to the skillet. Stir to combine with the vegetables, scraping any browned bits from the bottom of the pan.
Step 6: Season and Add Rice and Broth:
Add the drained, uncooked rice to the creamy mushroom sauce. Slowly pour in the chicken broth, stirring to combine. Bring the mixture to a simmer. Mix well.
Step 7: Arrange Chicken and Bake:
Place the seared chicken breasts on top of the rice mixture, nestling them slightly into the liquid in a single layer. Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 35 minutes or until the chicken is cooked through and the rice is tender.
Step 8: Check for Doneness:
Ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The rice should be tender and have absorbed most of the liquid.
Step 9: Rest and Serve:
Remove the skillet from the oven and let it rest for 3-4 minutes. During this time, the rice will continue to absorb any excess liquid. Garnish your creamy mushroom rice and chicken with fresh parsley before serving.
Recipe Tips and Tricks
Tips:
- Pat the chicken dry before seasoning to ensure a better sear.
- Let the chicken come to room temperature before cooking for more even cooking.
- Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
- If the dish seems dry after baking, add a splash of broth or cream before serving.
Tricks:
Deglaze the pan with a splash of white wine after browning the chicken for extra flavor.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
- Use a mixture of butter and oil for searing the chicken to enhance flavor and prevent burning.
- Add a bay leaf to the rice mixture for a subtle depth of flavor.
- Squeeze fresh lemon juice over the dish just before serving to brighten the flavors.
FAQs
Yes, you can prepare it up to the point of baking, refrigerate, and bake when ready to serve. You may need to increase the baking time slightly.
Serve with a Chopped Vegetable Salad, or other green salad, Yeast Rolls, or Marinated Green Bean Salad!
Yes, but you’ll need to increase the liquid by about 1/2 cup and extend the cooking time by 15-20 minutes.
Add a bit more hot broth or water, cover, and continue cooking in 5-minute intervals until the rice is tender.
Absolutely. Cream of chicken or cream of celery would work well in this recipe.
More Chicken and Rice Recipes
- Instant Pot Mexican Chicken and Rice
- Broccoli Cheese Chicken and Rice Casserole (Instant Pot Recipe)
- Cajun Braised Chicken Thighs Recipe
If you made this Mushroom Chicken and Rice Casserole recipe and loved it, please leave a comment and a 5-star review, letting others know how much you liked it.
Recipe
Equipment
Ingredients
- 4 boneless skinless chicken breasts (about 2 lbs)
- 8 ounces sliced mushrooms
- 1/2 cup diced onion
- 1 1/2 cups long-grain white rice
- 2 1/4 cups low-sodium chicken broth
- 3 tablespoons olive oil divided
- 1 cup heavy cream
- 1 (10.5 ounce can) cream of mushroom soup
- 1 tablespoon Cajun seasoning divided
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C). Rinse the rice in a fine-mesh strainer until the water runs clear. Optional: soak rice in cold water for 15 minutes, then drain well.
- Combine Cajun seasoning and Italian seasoning and season both sides of the chicken breasts with this mixture.
- Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same large skillet, add the remaining tablespoon of olive oil. Sauté the diced onions and sliced mushrooms for 5-7 minutes over medium heat until the onions are translucent and the mushrooms have released their moisture.
- Reduce heat to medium-low. Add the heavy cream and cream of mushroom soup to the skillet. Stir to combine with the vegetables, scraping any browned bits from the bottom of the pan.
- Add the drained uncooked rice to the creamy mushroom sauce. Slowly pour in the chicken broth, stirring to combine. Bring the mixture to a simmer. Mix well.
- Place the seared chicken breasts on top of the rice mixture, nestling them slightly into the liquid in a single layer. Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 35 minutes or until the chicken is cooked through and the rice is tender.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The rice should be tender and have absorbed most of the liquid.
- Remove the skillet from the oven and let it rest for 3-4 minutes. The rice will continue to absorb any excess liquid during this time. Garnish your creamy mushroom rice and chicken with fresh parsley before serving.
Mr. Bojangles says
Modified the spices just a bit and substituted two breasts for two thighs but turned out great! It was a huge hit!
Michele says
Hi Mr Bojangles,
I’m happy you liked it, and glad it tasted great with chicken breasts as well as chicken thighs. I’d love to hear what spices you used. Thanks for sharing the feedback. Feel free to share on your favorite social media channel and tag @flavormosaic.
Michele