Cream of Mushroom Chicken and Rice
This Cream of Mushroom Chicken and Rice recipe is a creamy, flavorful, and comforting one-pan meal. It’s easy to make with chicken, rice, and cream of mushroom soup, making it perfect for busy weeknights.
Equipment
- Casserole dish (for baking)
- Large skillet (for stovetop)
- Slow cooker (for slow cooker version)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
Main Ingredients:
- 2 boneless skinless chicken breasts (or chicken thighs)
- 1 cup white rice Jasmine or Basmati
- 1 can 10.5 oz Campbell’s Cream of Mushroom Soup
- 1 ½ cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter or olive oil
Optional Add-Ins:
- 1 cup shredded cheddar cheese for cheesy version
- ¼ teaspoon red pepper flakes or cayenne for spicy version
- ½ cup heavy cream for extra creaminess
- ½ cup sliced fresh mushrooms if using fresh instead of canned soup
- ½ teaspoon smoked paprika for a deeper flavor
Instructions
Oven-Baked Version:
- Preheat oven to 375°F (190°C).
- Season chicken with garlic powder, onion powder, paprika, and black pepper.
- In a greased casserole dish, mix cream of mushroom soup, rice, and chicken broth until combined.
- Place chicken on top of the rice mixture. Cover tightly with aluminum foil.
- Bake for 40-45 minutes, until the rice is tender and the chicken reaches 165°F (75°C) internally.
- (Optional) For a cheesy finish, sprinkle cheddar cheese on top and bake uncovered for an additional 5 minutes.
- Let it rest for 5 minutes before serving for the best texture.
Stovetop Version:
- Sear the chicken in a large skillet with butter or olive oil until golden brown. Remove and set aside.
- In the same skillet, mix cream of mushroom soup, rice, and chicken broth.
- Add the chicken back into the pan, cover, and simmer on low for 20-25 minutes until the rice is fully cooked.
- Remove from heat and let it rest for 5 minutes before serving.
Slow Cooker Version:
- Mix cream of mushroom soup, rice, and chicken broth in a slow cooker.
- Place seasoned chicken on top of the rice mixture.
- Cook on LOW for 4-5 hours or until the rice is tender and the chicken is fully cooked.
- Stir before serving and garnish with cheese or fresh herbs if desired.
Notes
✔ For extra creaminess, stir in ½ cup heavy cream before serving.
✔ For a healthier version, use brown rice (increase broth to 2 cups and cook longer).
✔ To add heat, mix in cayenne pepper or red pepper flakes.
✔ For best results, let the dish rest for 5 minutes before serving so the rice absorbs any extra liquid.
✔ Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
✔ For a healthier version, use brown rice (increase broth to 2 cups and cook longer).
✔ To add heat, mix in cayenne pepper or red pepper flakes.
✔ For best results, let the dish rest for 5 minutes before serving so the rice absorbs any extra liquid.
✔ Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.