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This Chicken and Mushroom Rice Bake is a one pan dinner where the rice cooks right in the oven and comes out creamy, tender, and full of flavor. Everything bakes together, so the rice absorbs all the broth, chicken, and mushroom goodness as it cooks. I have made this enough times to get the liquid and timing just right, so you end up with perfectly cooked rice, not mushy, not crunchy.
Why This Chicken and Mushroom Rice Bake Works
This is the kind of dinner that looks simple on paper but only works if the method is right.
Everything goes into one dish. The rice goes in uncooked, the chicken is already cooked, and the oven does the rest. No stove, no juggling pots, just cover it and let it bake.
Prep is quick, about 15 minutes, nothing complicated. But the real payoff is how the rice cooks. It absorbs the broth, milk, mushrooms, and chicken as it bakes, so every bite has flavor. Not dry, not bland, and not separate.
This is where most chicken and rice bakes fall apart. The rice ends up undercooked or mushy. This version avoids that by getting the liquid and timing exactly right.
Key Ingredients and Tips
- Rice: Use long grain white rice. Not instant, not brown. Brown rice needs more liquid and time, so it will not cook properly here.
- Chicken broth: Low sodium is the better choice so you can control the salt level. The soup already brings quite a bit.
- Milk: This softens the texture and keeps the rice from feeling heavy. You can use 2% or whole milk. Skip skim, it does not give the same result.
- Cream of mushroom soup: This is doing more than adding flavor. It helps create that creamy texture and keeps everything from separating as it bakes. Cream of chicken works if that is what you have, but you lose some of that mushroom depth.
- Cooked chicken: Rotisserie is perfect here. Just keep the pieces bite sized so they distribute evenly. Do not use raw chicken, it will throw off the liquid balance.
- Mushrooms: Cremini are the best choice for flavor and texture. White mushrooms work, but they are milder and release a bit more water.
- Onion and garlic: Fresh is worth it here. It is a simple dish, so those base flavors matter more than usual.
- Cheese: Mozzarella for melt, Parmesan for flavor. Do not swap both out for one or the balance changes.
How To Make Mushroom Rice Bake
Prepare the Chicken and Mushrooms Mixture
Whisk the chicken broth, milk, and cream of mushroom soup in a large bowl until smooth. Take a minute here because any big lumps of soup will bake into pockets instead of coating the rice evenly.
Stir the cooked chicken, mushrooms, onion, garlic, salt, pepper, and thyme into the creamy mixture.
Assemble the Casserole
Add the uncooked rice to your greased 9×13 inch baking dish and spread it into an even layer. Pour everything over the rice and stir gently in the baking dish. Make sure the rice is evenly spread out and sitting under the liquid, not piled up in sad little dry islands.
Bake Covered
Cover the dish tightly with foil and bake at 375°F / 190°C for 40 minutes.
Tightly means tightly. The rice needs steam to cook properly, and loose foil is basically a tiny escape plan for all the moisture you actually need.
Add the Cheese
Remove the foil and gently stir the rice. It should look mostly cooked and still a little creamy.
Sprinkle the mozzarella and Parmesan over the top, then return the dish to the oven uncovered for 10 minutes, or until the cheese is melted and the rice is tender. Let the casserole rest for 5 minutes before serving.
Jo’s Notes
I tested this a few different ways before landing on this version. The biggest issue was the rice. Too little liquid and it stayed undercooked. Too much and it turned soft and heavy. This ratio is the one that gave me consistently tender rice without it going mushy.
I also tried this with raw chicken at one point, thinking it would cook along with the rice. It technically works, but it throws off the texture because the chicken releases too much liquid. Using cooked chicken keeps everything balanced and the rice cooks properly.
If you want a bit more flavor, you can sauté the mushrooms and onion for a few minutes before adding them. It adds depth, but I left it out here to keep the recipe simple and truly one dish.
One thing to know, this reheats well, but you will want to add a splash of milk or broth when warming it up. The rice continues to absorb moisture in the fridge, so this brings it back to that creamy texture.
What to Serve with Chicken and Mushroom Rice Bake
This is a rich, creamy dish, so it benefits from something fresh or simple on the side.
Frequently Asked Questions
Can I use a different type of mushroom?
Yes. White mushrooms work fine if that is what you have, but they are milder in flavor. Cremini give you a deeper, more savory result.
Can I swap the cream of mushroom soup?
You can use cream of chicken if needed. The texture will stay the same, but you lose some of that mushroom flavor that ties the dish together.
Why does my casserole look too wet when it comes out of the oven?
That is normal. The rice continues to absorb liquid as it rests. Give it a full 5 minutes before serving and it will settle into a creamy consistency.
Can I add vegetables to this?
Yes, but keep it simple. Frozen peas or spinach work well. Just avoid anything that releases a lot of water, or it can affect the texture of the rice.
What cheese works best if I do not have mozzarella?
Use a mild melting cheese like Monterey Jack or a young cheddar. You still want that smooth melt without overpowering the dish.
Storage, Make Ahead and Reheating
Fridge:
Store leftovers in an airtight container for up to 4 days. The rice will firm up slightly as it sits, which is completely normal.
Make ahead:
You can assemble the entire dish ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to cook, let it sit on the counter for about 20 minutes so it is not going into the oven ice cold, then bake as directed.
Reheating:
Reheat in the microwave or oven with a splash of milk or chicken broth. The rice continues to absorb moisture in the fridge, so this brings it back to that creamy texture instead of dry and tight.
Freezer:
Freeze after baking for best results. Let it cool completely, then portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating with a bit of added liquid.
Try These Recipes Next
- Beef Enchilada Casserole
- BBQ Chicken Casserole
- Mexican Street Corn Pasta Bake
- Cowboy Baked Beans
- Neiman Marcus Chicken Casserole
Chicken and Mushroom Rice Bake
Equipment
Ingredients
- 1½ cups long grain white rice uncooked
- 2 cups chicken broth low sodium
- 1 cup milk
- 10.5 ounces cream of mushroom soup 1 can
- 2 cups cooked chicken shredded or cubed
- 2 cups cremini mushrooms sliced
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 2 tablespoons chopped parsley optional
Instructions
- Preheat oven to 375°F / 190°C and grease a 9×13 inch baking dish.
- In a bowl, whisk together 2 cups chicken broth, 1 cup milk, and 1 can cream of mushroom soup until smooth.
- Stir in 2 cups cooked chicken, 2 cups sliced mushrooms, ½ cup chopped onion, 2 minced garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme.
- Add 1½ cups uncooked long grain rice to the baking dish. Pour the mixture over the rice and stir lightly to combine. Spread everything evenly in the baking dish.
- Cover tightly with foil and bake for 40 minutes.
- Remove the foil, stir the rice, then sprinkle 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese over the top.
- Return the dish to the oven uncovered and bake for another 10 minutes until the cheese is melted and the rice is tender.
- Remove from oven and let the casserole rest for 5 minutes, then sprinkle with 2 tablespoons chopped parsley before serving.
Tips & Notes:
- Use long grain white rice only. Other types will not cook the same way or in the same time.
- Make sure the dish is tightly covered with foil during the first bake. The rice cooks from the trapped steam, so this step matters.
- Stir the rice after the first bake to redistribute moisture and prevent dry spots.
- Let the casserole rest for 5 minutes before serving so the rice finishes absorbing the liquid.
- Add a splash of milk or broth when reheating to bring back the creamy texture.
