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hicken mushroom rice bake scooped from casserole dish showing creamy rice texture, shredded chicken, melted cheese, and golden browned edges.
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5 from 1 vote

Chicken and Mushroom Rice Bake

Chicken and Mushroom Rice Bake made in one dish with uncooked rice that bakes up creamy and tender. Loaded with shredded chicken, mushrooms, and a cheesy golden topping, this is an easy, reliable dinner with minimal prep.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 405kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make chicken and mushroom rice bake.
  • 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.
    process shots showing how to make chicken and mushroom rice bake.
  • 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.
    process shots showing how to make chicken and mushroom rice bake.
  • 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.
    process shots showing how to make chicken and mushroom rice bake.
  • Return the dish to the oven uncovered and bake for another 10 minutes until the cheese is melted and the rice is tender.
    process shots showing how to make chicken and mushroom rice bake.
  • Remove from oven and let the casserole rest for 5 minutes, then sprinkle with 2 tablespoons chopped parsley before serving.

Notes

  1. Use long grain white rice only. Other types will not cook the same way or in the same time.
  2. Make sure the dish is tightly covered with foil during the first bake. The rice cooks from the trapped steam, so this step matters.
  3. Stir the rice after the first bake to redistribute moisture and prevent dry spots.
  4. Let the casserole rest for 5 minutes before serving so the rice finishes absorbing the liquid.
  5. Add a splash of milk or broth when reheating to bring back the creamy texture.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 46g | Protein: 28g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 1070mg | Potassium: 514mg | Fiber: 1g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 2mg
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