Homey Chicken and Rice Casserole

Homey Chicken and Rice Casserole

fittzi 0

"This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience."

Ingredients 1 h 15 m {{adjustedServings}} servings 623 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2057 mg
  • 82%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
  4. Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
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Reviews 34

  1. 39 Ratings

Party Chef

I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried onions ( the kind in the can) to top. Used the basic recipe to make. Very good! Had leftover chicken to use up and this was a great jumping off recipe. Thanks so much, hubby says thanks too!


I made this and the kids loved it. My son already declared that he wanted it for his birthday dinner. That's how good it was. I modified it a bit by using farro instead of rice and cream of mushroom soup. I have never had my kids go so crazy over anything I've made before.


This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casseroles personally), did not double the cheese or croutons either to save on calories. I used cream of mushroom soup because the fat free version is sold in the big cans, which are much cheaper than the small cans, but they did not sell the fat free cream of chicken soup in the big cans. I used a combination of low fat sharp cheddar, low fat smoked gouda and 2% milk Velveeta cheeses instead of cheddar cheese to save on calories. I think you could use pretty much any cheese you have on hand or skip the cheese altogether and it would still be great. I mixed a half cup of the cheese mixture into the casserole and sprinkled a half cup on top with about a quarter cup of seasoned croutons i smashed with a rolling pin in a Ziploc bag. I also replaced a little less than half a cup of chicken broth with white wine which added a wonderful flavour, and i halved the seasoned salt and added maybe half a teaspoon to a teaspoon of old bay seasoning. I also used brown rice because it's healthier and caramelized a couple cloves of garlic with the onion and mushrooms. It turned out amazingly! I'll definitely be making this again!