Mushroom Soup Chicken & Rice Casserole

Chicken & Rice Casserole with melted sprinkled cheese on top

Site Index Canned mushroom soup Chicken Chicken breast Chicken casserole Chicken thighs Rice

This post may contain affiliate links. See my privacy policy for details.

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!

Mushroom Soup Chicken & Rice Casserole in a pan
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

Chicken & Rice Casserole with melted sprinkled cheese on top

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!

close up Chicken & Rice Casserole with melted sprinkled cheese on top

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!




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

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!


Mushroom Soup Chicken & Rice Casserole

This Mushroom Soup Chicken & Rice Casserole is a retro favourite easy to make and a budget friendly family pleasing recipe!
4.87 from 38 votes
Chicken & Rice Casserole with melted sprinkled cheese on top
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Main Course
Karlynn Johnston


  • 4-8 pieces assorted cuts of chicken
  • 2 cups long grain white rice
  • two 10.5 ounces cans of condensed mushroom soup
  • 3 cups water
  • 2 tablespoons dry onion soup mix
  • 1 cup shredded cheddar cheese


  • Preheat your oven to 400 °F.
  • Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.
  • Pour into a large buttered 9x13 or deep large lidded casserole dish.
  • 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. 
  • Cover with foil and cook for 55-75 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. Depending on the type of rice you are using, the time can take longer.
  • 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.
  • As with all rice recipes, cooking time will vary depending on the type and brand of rice, how tightly you sealed your casserole dish, if your chicken was very cold when you put it into the dish, etc. Allow yourself extra cooking time.
  • Use only long grain white rice that cooks in 15-20 minutes on the stove top. Don't use parboiled, don't use brown, don't use medium grain. IF you use these types you will have to cook them longer.

Nutrition Information

Calories: 464kcal, Carbohydrates: 76g, Protein: 14g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 494mg, Potassium: 161mg, Fiber: 1g, Vitamin A: 285IU, Calcium: 241mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Canned mushroom soup Chicken Chicken breast Chicken casserole Chicken thighs Rice

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jamie Lynn says

    Very disappointed after reading all of the comments saying this was great. It is easy but it doesn’t have that much flavor and it is heavy, really heavy. If you have teenagers that are eating you out of house and home this would be an okay meal to serve. For regular adults this is a dish that makes you appreciate the other casseroles. Won’t be making this again.1 star

  2. Clark says

    Could I make this in an electric skillet with a glass lid?

  3. Aisha Aparicio says

    I always use double water… 2 cups rice ill add like 4-5 cups water…i like my rice soupy great recipe thanks for sharing5 stars

  4. Kelly says

    I used cooked chicken. However, had to cook over 2 hours at 400 before rice was cooked. I was making for company and had to order pizza instead because we couldn’t wait any longer. It will be dinner for tomorrow. Sad it didn’t work out for guests, but I’m sure my family will enjoy this nice Sunday dinner.4 stars

  5. Diane says

    Can you mix this up ahead of time?I like to throw dinner together early so when we’re ready I can just bake it.

  6. olga_p says

    I like to add mushrooms-canned, celery,chopped green onion, sliced water chestnuts & garlic, parsley, thyme, basil, (or chicken seasoning,) sometimes sliced black olives, basically whatever I have into the bowl, in addition to par-cooked wild rice-white &/orwhatever rice, because I live at avery high altitude where things take forever to cook otherwise. In addition, use 1 can mushroom & 1 can cream of celery along with 1/2 cans of chicken broth or just water if I don’t have any. Also, pre-partially microwave, or sear chicken thighs as we like the chicken crispy (have used deli chicken on sale,)for the same reason, to make sure it’s cooked through.

    Been making this over fifty years & never had a complaint, even with a hubby who normally hates rice! He won’t even let me freeze the leftovers. Adjust which ingredients based on individual tastes.

  7. Bonnie Moss says

    Turned out great .. I gave the thighs a quick sear, deglazed the pan with a little white wine but followed the rest of the recipe as posted and it turned out great .. rice was done and chicken 165 deg at about 50 min. Chicken was juicy and the rice very flavorfull. Thanks for sharing!5 stars

  8. Dc says

    Like the others rice is not cooked. Zero stars seems the right rating. Flavor is fine but the instructions are not correct based on multiple people having the same issue.5 stars

  9. Karen Whaley says

    It was delicious! I cut it in half for my husband and myself. With all the crunchy rice comments I used 1 cup of rice with one cup of water, one can of soup, and I added a package of sliced mushrooms, turned it up to 400 for one hour tightly covered. It came out perfect!

    • Dana Therrian says

      Thank you for suggesting this. I planned to make then saw the rice comments and worried I needed plan B. I am going to try it this way and hope for best. I’m too tired to spend time in the kitchen today!

  10. Jess says

    I just followed recipe and put it in at 375° for an hr. It’s still soupy. So back in the oven I guess.

  11. Robbi Fedor says

    Im making the dinner…i cooked the rice before hand because i always have problems with putting rice or noodles in a recipe without cooking them..i just lessin the ciok time…

  12. Lynne says

    I only have brown rice, should I par boil it first???

  13. Katie Edsill says

    Do you cover this with a lid or foil or don’t cover at all? I’m using a 9×13 glass casserole dish.

  14. Dawn Rogal says

    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?

    • Karlynn says

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

      • Dawn Rogal says

        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!!

        • Jessica Justice says

          I tried this recipe last night and the rice came out crunchy and not cooked

  15. Joyce Lee says

    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 🙂

    • olga_p says

      I’ve used roasting pans with a cover or tinfoil with no problem!

Leave a Comment or Recipe Tip

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.