Chicken and minute rice casserole with cream of mushroom soup

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I have been eating this mushroom soup chicken and rice casserole for as long as I can remember. This recipe has chicken pieces of your choice that are baked up in a creamy mushroom soup and rice casserole, with cheese on top! Oh, and my Grandma would always sprinkle crushed saltine crackers on top as well, an awesome retro touch!

1. How to Make Chicken & Rice Casserole in the Oven
2. Ingredients for Chicken and Rice Casserole
3. Tips and Tricks for Making Chicken & Rice Casserole
4. Other Great Casserole Recipes
5. PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
6. Mushroom Soup Chicken & Rice Casserole Recipe

How to Make Chicken & Rice Casserole in the Oven

Unlike a lot of recipes, you don’t HAVE to use chicken breast in my recipe. In my family we actually usually use a whole chicken that has been cut up into the various pieces. Making chicken and rice casserole is SO easy you won’t believe it! Her are the basic steps that you will take to make this chicken casserole ( please see the recipe card for exact details).

• Pre-heat your oven to 375 °F.
• Whisk together all of the ingredients except for the chicken pieces and the cheddar cheese. Pour into the prepared pan.
• Place the chicken on top and bake in the oven for 45-55 minutes or until the chicken reaches the desired temperature.
• Enjoy!

Ingredients for Chicken and Rice Casserole

The classic ingredients for this chicken and rice casserole are:

• chicken pieces
• mushroom soup
• onion soup mix
• rice
• cheddar cheese

Tips and Tricks for Making Chicken & Rice Casserole

• This can be a really affordable meal for your family as you can skip the chicken breasts and use cheaper cuts like chicken thighs and legs if you want. I find that chicken thighs cook up the best in this recipe as chicken breasts can dry out.
• If you use chicken breasts, make sure that you cover them with sauce and rice if you can to keep them from drying out.
• Use only the rice I specify, wild or brown rice will take too long and it won’t cook on time.
• Skin on or skin off chicken is another choice that is up to you. The chicken skin doesn’t crisp up so if you don’t like the texture of soft chicken skin, then remove the skin and cook skinless.
• IF you want to keep the skin on and make it crispy simply place the chicken on top of the rice and soup mixture. It will crisp up more!

This chicken and rice casserole definitely hearkens from the days of canned soup mania and it has stayed popular to this day. If you are wanting the really retro taste, then you have to sprinkle crushed saltines or Ritz crackers on top at the end with the cheese. I love it that way!

Other Great Casserole Recipes

Here are a few tried, tested and true recipes that are also reader favorites! I super love the tater tots casserole, that’s my favourite!

• Hamburger Hotdish with Tater Tots Casserole
• Lazy Cabbage Roll Casserole
• Tater Tots Shepherd’s Pie

Happy cooking!

Love,

Karlynn

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• ▢ 4-8 pieces assorted cuts of chicken
• ▢ 2 cups long grain white rice
• ▢ two 10.5 ounces cans of condensed mushroom soup
• ▢ 3 cups water
• ▢ 2 tablespoons dry onion soup mix
• ▢ 1 cup shredded cheddar cheese

• Preheat your oven to 400 °F.

• Whisk together the rice, soup, water and soup mix until the lumps in the soup are smoothed out and mixed in.

• Pour into a large buttered 9×13 or deep large lidded casserole dish.

• Place your chicken pieces on top of the rice. IF you are using chicken without the skin, immerse the chicken into the soup and cover it completely so that the chicken doesn’t dry out. If the chicken has skin – and I prefer it that way – you can gently set the chicken on top. 

• Cover with foil and cook for 55-75 minutes until the rice is tender and the chicken has reached  a temperature of 165°F for the breast pieces or 185°F for legs and thighs. Depending on the type of rice you are using, the time can take longer.

• Remove from the oven and sprinkle the cheese on top. Let the cheese melt, then serve. 

• Nutritional information will vary with brands of ingredients used and the cut of chicken.
• As with all rice recipes, cooking time will vary depending on the type and brand of rice, how tightly you sealed your casserole dish, if your chicken was very cold when you put it into the dish, etc. Allow yourself extra cooking time.
• Use only long grain white rice that cooks in 15-20 minutes on the stove top. Don’t use parboiled, don’t use brown, don’t use medium grain. IF you use these types you will have to cook them longer.

Calories: 464kcal, Carbohydrates: 76g, Protein: 14g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 494mg, Potassium: 161mg, Fiber: 1g, Vitamin A: 285IU, Calcium: 241mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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