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Easy Chicken and Rice with Mushrooms

Easy Chicken and Rice with Mushrooms

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This is a very simple dish to make and my husband just raves about it. It is tasty served with broccoli or a side salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1703 mg
  • 68%

Based on a 2,000 calorie diet


  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
  3. Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
  4. Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.
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I didn't really think this was anything special, but it was nice and easy. I wasn't a big fan of the onion soup on top. That was the only really flavorful part of the dish, but overpowering when you got a big bite of it. If I was to make this again, I would probably just mix the onion soup in with everything else. My 2 year old liked it though and she's my toughest critic!


I make this recipe also and have for years but in order to make it lower calories I use brown rice and low fat soups and cut out the dry onion soup mix and it is still great and easy to make.


Tastes much better then it looks