If you’re craving a comforting, all-in-one dish that feels like a warm hug on a plate, this Mushroom Chicken and Rice Casserole Recipe is exactly what you need in your life. Packed with tender shredded chicken, creamy mushroom flavor, and fluffy rice, it’s an effortless meal that combines savory ingredients into a delightful, homey casserole. Whether you’re cooking for a busy weeknight or feeding a hungry crowd, this recipe brings simplicity and soul to your table in one tasty dish.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, contributing layers of flavor, texture, and color that make the casserole irresistible. From the tender chicken to the cozy cream of mushroom soup, each component plays its part perfectly.
- 2 cups shredded rotisserie chicken: Ready-to-eat chicken keeps things quick and adds juicy, savory bites throughout.
- 1 (10.5 oz) can cream of mushroom soup: This is the creamy, earthy base that brings everything together with rich mushroom flavor.
- ½ cup sour cream: Adds tanginess and extra creaminess that makes the casserole so luscious.
- 1 cup frozen mixed vegetables: A colorful medley that brings freshness and a slight crunch to the dish.
- 1½ cups long grain white rice (uncooked): The hearty foundation that absorbs all the flavors while staying fluffy and tender.
- 2½ cups chicken broth: Essential for cooking the rice perfectly and infusing a savory depth.
- 1 tsp onion powder: A subtle boost of sweetness and warmth that enhances the overall flavor.
- ½ tsp garlic powder: Adds aromatic richness that’s subtle but always appreciated.
- ½ tsp salt: Balances the flavors throughout the casserole.
- ¼ tsp black pepper: Gives a gentle kick that keeps every bite interesting.
- ½ cup shredded mozzarella (optional, for topping): Melts into a golden bubbly topping for extra indulgence.
- 1 tbsp melted butter (for greasing the dish): Prevents sticking and adds a hint of buttery crunch to the edges.
How to Make Mushroom Chicken and Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Grease your 9×13-inch baking dish with a tablespoon of melted butter to ensure the casserole doesn’t stick and to add a subtle buttery flavor to the crust.
Step 2: Mix the Ingredients
In a large mixing bowl, toss together your shredded rotisserie chicken, cream of mushroom soup, sour cream, frozen mixed vegetables, uncooked rice, chicken broth, and all the seasonings including onion powder, garlic powder, salt, and pepper. This step is where all the flavors marry and prepare to become an unforgettable casserole.
Step 3: Transfer and Spread
Pour this well-mixed combination into your prepared baking dish, spreading it out evenly so every forkful gets a perfect balance of chicken, rice, and veggies. Attention to even spreading helps the rice cook uniformly.
Step 4: Bake Covered
Cover your dish tightly with aluminum foil and bake for 45 minutes. This covered step steams the rice and vegetables gently while locking in moisture to keep everything tender.
Step 5: Add Cheese and Finish Baking
After 45 minutes, carefully remove the foil and sprinkle shredded mozzarella cheese over the top if you’re using it. Pop it back into the oven, uncovered, for another 10 to 15 minutes until the cheese melts and browns to a lovely golden finish and the rice is fully cooked.
Step 6: Rest Before Serving
Letting the casserole sit for 5 minutes after baking allows it to set up slightly, making it easier to serve and giving the flavors an extra moment to meld beautifully together.
How to Serve Mushroom Chicken and Rice Casserole Recipe
Garnishes
Sprinkle freshly chopped parsley or a few thyme leaves over the top for a pop of green freshness that complements the creamy mushroom flavor wonderfully. A light drizzle of olive oil or a squeeze of lemon juice can also elevate the dish and lift its richness.
Side Dishes
This casserole is hearty enough to be a meal on its own, but pairing it with a crisp side salad or roasted seasonal vegetables can add a bright contrast and extra nutrients. A fresh baguette or garlic bread also pairs nicely to sop up any creamy sauce left on your plate.
Creative Ways to Present
Serve this casserole straight from the baking dish for a cozy family-style meal, or spoon portions into individual ramekins for a dinner party presentation. For a fun twist, layer spoonfuls in a clear glass dish or bowl to show off the colorful rice and vegetable layers before baking.
Make Ahead and Storage
Storing Leftovers
Allow the casserole to cool completely before covering it tightly and storing in the refrigerator. Leftovers will stay fresh and delicious for up to 3 days, making it perfect for easy lunches or dinners during a busy week.
Freezing
You can freeze this casserole either before or after baking. If freezing before baking, cover tightly with plastic wrap and foil; bake from frozen by adding extra time. After baking, freeze cooled portions in airtight containers for up to 2 months without losing any of the comforting flavors.
Reheating
Reheat leftover portions in the microwave for a quick fix, or gently warm in a 350°F oven covered with foil to keep moisture intact. Adding a splash of chicken broth or water before reheating helps prevent the rice from drying out.
FAQs
Can I use fresh mushrooms instead of cream of mushroom soup?
Absolutely! You can sauté fresh mushrooms with a bit of butter and garlic and add a homemade creamy sauce if you prefer. Just keep in mind the texture and moisture content will be slightly different, but the casserole will still be delicious.
Do I have to use rotisserie chicken?
Rotisserie chicken makes this recipe speedy and flavorful, but you can also use cooked leftover chicken or cook chicken breasts and shred them yourself. The key is ensuring the chicken is tender and well-seasoned.
Is it possible to make this recipe gluten-free?
Yes! Use a gluten-free cream of mushroom soup or make your own substitute with gluten-free flour to thicken. Also, confirm that your chicken broth is gluten-free. The rest of the ingredients are naturally gluten-free.
Can I substitute the rice for another grain?
While long grain white rice works best for this recipe’s texture and cooking time, you could try using quinoa or brown rice. Just know these will change the cooking time and may require adjustments to the liquid amounts.
Can I add cheese inside the casserole rather than just on top?
Definitely! Mixing some mozzarella or cheddar directly into the casserole before baking adds gooey pockets of cheese throughout. Just be sure not to overload so the rice can still cook properly.
Final Thoughts
There’s something truly special about a dish that feels like it was made just for you, and this Mushroom Chicken and Rice Casserole Recipe does just that with its comforting flavors and simple preparation. Whether you’re new to casseroles or a seasoned pro, this recipe invites you to gather around the table, share stories, and indulge in a satisfying meal everyone will love. Give it a try—you might just find your new favorite go-to dinner!
Print
Mushroom Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and hearty Mushroom Chicken and Rice Casserole featuring tender shredded chicken, creamy mushroom soup, mixed vegetables, and long grain white rice, all baked to perfection with a optional cheesy topping. This one-dish meal is easy to prepare and perfect for a family dinner.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup sour cream
- 1 cup frozen mixed vegetables
- 1½ cups long grain white rice (uncooked)
- 2½ cups chicken broth
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded mozzarella (optional, for topping)
- 1 tbsp melted butter (for greasing the dish)
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with melted butter to prevent sticking and add flavor.
- Mix the ingredients: In a large bowl, combine the shredded rotisserie chicken, cream of mushroom soup, sour cream, frozen mixed vegetables, uncooked long grain white rice, chicken broth, onion powder, garlic powder, salt, and black pepper. Stir well to ensure all components are evenly incorporated.
- Assemble the casserole: Pour the combined mixture into the prepared baking dish. Use a spatula or spoon to spread it out evenly, ensuring an even layer for consistent cooking.
- Initial baking: Cover the dish tightly with aluminum foil to trap moisture. Bake in the preheated oven for 45 minutes to allow the rice to cook through and the flavors to meld.
- Final baking with cheese topping: Remove the foil carefully. Sprinkle shredded mozzarella evenly over the surface if using. Return the dish to the oven and bake uncovered for an additional 10–15 minutes, or until the rice is tender and the top turns lightly golden brown.
- Rest and serve: Remove the casserole from the oven and let it sit for 5 minutes. This resting period helps the casserole set, making it easier to serve and enhancing the flavors.
Notes
- Using rotisserie chicken saves time and adds flavor, but you can substitute with cooked shredded chicken breast if preferred.
- If you prefer a different cheese, feel free to use cheddar, Monterey Jack, or your favorite melting cheese instead of mozzarella.
- Ensure the baking dish is tightly covered with foil during the initial bake to keep the rice moist and cook evenly.
- Adding extra vegetables like mushrooms or peas can enhance the dish’s nutrition and flavor.
- This casserole can be prepared a day ahead and refrigerated; bake when ready.
