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Mushroom Soup Chicken & Rice Casserole

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

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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!




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

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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!

0 from 0 votes
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
  • 2 (10.5) oz cans of condensed mushroom soup
  • 3 cups water
  • 2 tbsp dry onion soup mix
  • 1 cup shredded cheddar cheese


  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. Cover with foil and 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 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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the 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. 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…

  2. Lynne says

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

  3. 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.

  4. 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!!

  5. 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 🙂

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