Description
This Cream of Mushroom Chicken and Rice is a comforting one-pan dish featuring tender chicken, creamy rice, and a savory mushroom flavor. It’s an easy, family-friendly meal perfect for weeknights or cozy dinners.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 cup uncooked long-grain white rice (not instant)
1 can (10.5 oz) cream of mushroom soup
1½ cups chicken broth (or water)
½ cup milk
1 small onion, finely chopped (optional)
1–2 cloves garlic, minced (optional)
1 tsp onion powder
1 tsp garlic powder
Salt & pepper to taste
½ tsp paprika (optional, for color)
1 tbsp olive oil or butter (if searing chicken first)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In the dish, mix uncooked rice, cream of mushroom soup, chicken broth, milk, chopped onion and garlic (if using), and seasonings.
- Nestle raw chicken into the rice mixture and sprinkle with paprika, salt, and pepper.
- Cover tightly with aluminum foil and bake for 50–60 minutes, until chicken reaches 165°F and rice is tender.
- Optional: Uncover and broil for 2–3 minutes for a golden top. Let rest 5 minutes before serving.
- Optional: For extra flavor, season and sear chicken in a hot skillet with oil or butter for 2–3 minutes per side before baking.
Notes
Use boneless, skinless thighs for a juicier result.
Add sliced mushrooms or peas before baking for more texture.
Sprinkle cheese on top during the last 10 minutes for a cheesy version.
Use brown rice with extended baking time and a bit more broth.
Store leftovers in an airtight container for up to 4 days; reheat with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
