I have been eating this mushroom soup chicken and rice casserole for as long as I can remember. This recipe has chicken pieces of your choice that are baked up in a creamy mushroom soup and rice casserole, with cheese on top! Oh, and my Grandma would always sprinkle crushed saltine crackers on top as well, an awesome retro touch!

Chicken and Rice Casserole
Chicken and Rice Casserole

How to Make Chicken & Rice Casserole in the Oven

Unlike a lot of recipes, you don’t HAVE to use chicken breast in my recipe. In my family we actually usually use a whole chicken that has been cut up into the various pieces. Making chicken and rice casserole is SO easy you won’t believe it! Her are the basic steps that you will take to make this chicken casserole ( please see the recipe card for exact details).

  • Pre-heat your oven to 375 °F.
  • Whisk together all of the ingredients except for the chicken pieces and the cheddar cheese. Pour into the prepared pan.
  • Place the chicken on top and bake in the oven for 45-55 minutes or until the chicken reaches the desired temperature.
  • Enjoy!

Ingredients for Chicken and Rice Casserole

The classic ingredients for this chicken and rice casserole are:

  • chicken pieces
  • mushroom soup
  • onion soup mix
  • rice
  • cheddar cheese

Tips and Tricks for Making Chicken & Rice Casserole

  • This can be a really affordable meal for your family as you can skip the chicken breasts and use cheaper cuts like chicken thighs and legs if you want. I find that chicken thighs cook up the best in this recipe as chicken breasts can dry out.
  • If you use chicken breasts, make sure that you cover them with sauce and rice if you can to keep them from drying out.
  • Use only the rice I specify, wild or brown rice will take too long and it won’t cook on time.
  • Skin on or skin off chicken is another choice that is up to you. The chicken skin doesn’t crisp up so if you don’t like the texture of soft chicken skin, then remove the skin and cook skinless.
  • IF you want to keep the skin on and make it crispy simply place the chicken on top of the rice and soup mixture. It will crisp up more!

This chicken and rice casserole definitely hearkens from the days of canned soup mania and it has stayed popular to this day. If you are wanting the really retro taste, then you have to sprinkle crushed saltines or Ritz crackers on top at the end with the cheese. I love it that way!

Other Great Casserole Recipes

Here are a few tried, tested and true recipes that are also reader favorites! I super love the tater tots casserole, that’s my favourite!

Happy cooking!

Love,

Karlynn

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This Mushroom Soup Chicken & Rice Casserole is a retro favourite easy to make and a budget friendly family pleasing recipe! #chicken #mushroomsoup #casserole

Mushroom Soup Chicken & Rice Casserole
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This Mushroom Soup Chicken & Rice Casserole is a retro favourite easy to make and a budget friendly family pleasing recipe!

Course: Main Course
Cuisine: American
Keyword: chicken and rice casserole
Servings: 4
Calories: 464 kcal
Author: Karlynn Johnston
Ingredients
  • 4-8 pieces assorted cuts of chicken
  • 2 cups long grain white rice
  • 2 (10.5) oz cans of condensed mushroom soup
  • 3 cups water
  • 2 tbsp dry onion soup mix
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat your oven to 375 °F.

  2. Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.

  3. Pour into a large buttered 9x13 or deep large lidded casserole dish.

  4. Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn't dry out. If the chicken has skin - and I prefer it that way - you can gently set the chicken on top. 

  5. Cook for 45-55 minutes until the rice is tender and the chicken has reached  a temperature of 165°F for the breast pieces or 185°F for legs and thighs. 

  6. Remove from the oven and sprinkle the cheese on top. Let the cheese melt, then serve. 

Recipe Notes

Nutritional information will vary with brands of ingredients used and the cut of chicken.

Nutrition Facts
Mushroom Soup Chicken & Rice Casserole
Amount Per Serving
Calories 464 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 494mg 21%
Potassium 161mg 5%
Total Carbohydrates 76g 25%
Dietary Fiber 1g 4%
Protein 14g 28%
Vitamin A 5.7%
Calcium 24.1%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

4 Comments

  1. I cooked it in a 9×13 pan covered in tinfoil for 55 minutes. Just pulled it out of the oven and only the edges were cooked, the rice in the middle totally uncooked, so back in it has gone. Dinner is late. What did I do wrong?

    • Was the chicken really cold? That’s the only thing I can think of that would make the center not heat up and cook?

      • The chicken was straight from the fridge, I think it was probably just a combination of my oven, timing… The bottom line, so delicious. It was a huge hit and will definitely enter our dinner rotation. Thanks!!

  2. Hi Karlynn,
    I’m going to make the mushroom soup chicken and rice dish next week, if I don’t have a casserole dish with lid can I use a roasting pan? My friend gave me a casserole dish without lid, it’s wide enough but not deep. I’ve made the pull pork slow cook made it twice and my brother loves it. The dish last us for 2 days. Your recipes are simple and some of the ingredients I have already at home.
    Kind regards,
    Joyce from Australia 🙂

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