Homey Chicken and Rice Casserole

Homey Chicken and Rice Casserole


"This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience."
Added to shopping list. Go to shopping list.


1 h 15 m servings 623 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 2057 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
  4. Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 46
  1. 52 Ratings

Most helpful positive review

I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried oni...

Most helpful critical review

This was not a bad recipe, but not one I'll probably make again. I thought it was a little bland and needed something extra that I couldn't put my finger on. I also didn't love the sour cream,...

Most helpful
Most positive
Least positive

I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried oni...

This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casse...

I made this and the kids loved it. My son already declared that he wanted it for his birthday dinner. That's how good it was. I modified it a bit by using farro instead of rice and cream of m...

I changed this recipe up a bit. I made homemade cream of celery soup, and by doing this I didn't need to add the milk or the 1/2 of chicken broth because the cream of celery had enough liquid. S...

Great recipe! I always like to add something green to a casserole, slip in a veggie, so this time had green peas on the shelf. Delicious. Next time will try with broccali or asparagus. Every...

Thought it was a great casserole! I had to use more liquid in the rice, but it turned out nicely. I also substituted 'Top The Tator' for the sour cream. It added an extra little kick.

The whole family loved this and I will make this my go to chicken and rice dish for now on

So good. I made a few changes based on what i had on hand, first i used one small can of mushrooms and added some minced garlic,(cooked in butter not olive oil.) also i left out the cheese and c...

This is so good. Use slightly less seasoned salt than recommended; otherwise change nothing!

Other stories that may interest you