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Mushroom Soup Chicken & Rice Casserole Recipe

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3.9 from 3 reviews

This comforting Mushroom Soup Chicken & Rice Casserole combines tender chicken pieces baked atop a creamy mixture of mushroom soup, rice, and onion soup mix, resulting in a hearty one-dish meal perfect for family dinners. Finished with melted cheddar cheese, it’s an easy-to-make casserole that delivers rich flavors and satisfying textures.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4-8 pieces assorted cuts of chicken (breasts, legs, thighs, skin-on preferred)

Main Casserole

  • 2 cups long grain white rice
  • 2 (10.5 ounces each) cans condensed mushroom soup
  • 3 cups water
  • 2 tablespoons dry onion soup mix

Topping

  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven: Set your oven to 400 °F (204 °C) to prepare it for cooking the casserole evenly.
  2. Mix ingredients: In a large bowl, whisk together the rice, condensed mushroom soup, water, and dry onion soup mix until smooth and all lumps are gone, creating a creamy base for the casserole.
  3. Prepare casserole dish: Butter a 9×13 inch or similarly sized deep casserole dish with a lid to prevent sticking.
  4. Assemble casserole: Pour the soup and rice mixture into the prepared casserole dish. Arrange the chicken pieces on top. If using skinless chicken, fully submerge it in the mixture to keep it moist. For skin-on chicken, simply place pieces gently on top.
  5. Cover and bake: Cover the dish tightly with foil to trap moisture. Bake in the preheated oven for 55 to 75 minutes until the rice is tender and the chicken reaches a safe internal temperature (165°F for breasts, 185°F for legs/thighs). Cooking time may vary based on rice type.
  6. Add cheese topping: Remove the foil and sprinkle shredded cheddar cheese evenly over the casserole. Return to the oven for a few minutes until the cheese melts and becomes bubbly.
  7. Serve: Let the casserole rest briefly before serving to allow flavors to meld and for easier portioning.

Notes

  • The cooking time may vary depending on the rice variety; check tenderness to avoid undercooking.
  • Using skin-on chicken helps keep the meat moist and adds flavor.
  • You can substitute cheddar cheese with other melty cheeses like mozzarella or Monterey Jack if preferred.
  • For a lower-fat option, use reduced-fat condensed mushroom soup and cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 55-75 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/mushroom-soup-chicken-and-rice-casserole-recipe/