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This Cream of Mushroom Chicken and Rice Casserole is the ultimate comfort food. It’s easy to make and full of creamy, cheesy goodness. Whether you’re cooking for your family, meal prepping, or just want a satisfying dinner with minimal effort, this recipe is sure to please!

Baked casserole with melted cheese, rice, and mushrooms in a black dish, served on a dark cloth with a portion scooped out.


 

If you’re looking for an easy, family-friendly dinner that comes together with minimal effort, this Cream of Mushroom Chicken and Rice Casserole is the perfect choice! With tender chicken, creamy mushroom sauce, and a cheesy, flavorful wild rice blend, this dish is guaranteed to be a hit with both kids and adults.

This one-pot cream of mushroom chicken and rice recipe is similar to our Cheesy Shrimp Casserole. It’s perfect for busy weeknights when you need something filling, delicious, and simple to throw together. This classic chicken and rice casserole with mushroom soup is sure to become a family favorite!

A black plate with diced raw chicken surrounded by rice, a can of sliced mushrooms, cream of mushroom soup, cheddar cheese, and small bowls of spices on a textured surface.

Ingredients You’ll Need

To make this creamy mushroom chicken and rice bake, you’ll need:

  • 12 oz Long Grain & Wild Rice Blend – This rice blend (we use Ben’s Original Long Grain and Wild Rice Blend) has it’s own packet of seasoning which adds lots of flavor to this dish.
  • 1 lb Chicken Breast (cubed) – Boneless, skinless chicken breast works best.
  • 1 can (10.5 oz) Cream of Mushroom Soup – The key to a rich, creamy sauce.
  • 8 oz Canned Mushrooms – Adds extra mushroom flavor and texture.
  • 2 cups Cheddar Cheese (shredded) – Because everything’s better with cheese!
  • 1 tsp Onion Powder – Enhances the flavor.
  • 1 tsp Garlic Powder – Adds a subtle garlic kick.
  • 1 tsp Salt – Brings everything together.

Step-by-Step Instructions

1. Preheat the Oven. Set your oven to 350°F so it’s ready when the casserole goes in.

2. Cook the Rice. Prepare the long grain & wild rice blend according to the package instructions. This ensures the rice is tender and fluffy in the final dish.

A bowl with chopped mushrooms, shredded cheese, diced chicken, sour cream, seasoned rice, and sauce on a gray cloth.

3. Mix Everything Together. In a large mixing bowl, combine:

  • Cooked rice
  • Cubed chicken
  • Cream of mushroom soup
  • Canned mushrooms
  • 1.5 cups of cheddar cheese
  • Onion powder, garlic powder, and salt

Stir well until everything is evenly coated in the creamy mushroom sauce.

4. Assemble the Casserole. Grease a 13 x 9-inch casserole dish and spoon in the mixture. Spread it evenly.

Casserole dish filled with a creamy mixture, topped with shredded cheddar cheese, placed on a dark, textured surface.

5. Add the Cheese Topping. Sprinkle the remaining ½ cup of cheddar cheese on top for that golden, bubbly finish.

6. Bake to Perfection. Place the dish in the oven and bake for 30 minutes or until the cheese is melted and bubbly.

7. Serve & Enjoy! Let the casserole cool for a few minutes before serving. Pair it with a simple side salad or steamed veggies for a complete meal.

Casserole dish with creamy rice, chicken pieces, mushrooms, and melted cheese on top, garnished with herbs. A portion is served on a plate nearby.

Tips for the Best Cream of Mushroom Chicken and Rice Casserole

  • Use Rotisserie Chicken: If you’re short on time, pre-cooked rotisserie chicken is a great shortcut.
  • Try Different Cheeses: Swap cheddar for Monterey Jack or a mix of mozzarella and Parmesan for a new flavor twist.
  • Make it Creamier: Add a splash of milk or sour cream for extra richness.
  • Add Some Crunch: Top with crispy fried onions or breadcrumbs before baking for extra texture.
  • Customize with Veggies: Toss in frozen peas, carrots, or broccoli to sneak in some extra nutrition.
A bowl of baked rice with chicken, mushrooms, and melted cheese, held in hands.

How to Store and Reheat Cream of Mushroom Chicken and Rice Casserole

Proper storage and reheating will keep your cream of mushroom chicken and rice casserole tasting just as delicious the next day. Here’s how to do it right:

Storing Leftovers

In the Refrigerator:

  • Cool Down First: Allow the casserole to cool completely before storing to prevent condensation and sogginess.
  • Use an Airtight Container: Transfer leftovers to an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil.
  • Shelf Life: Store in the fridge for 3 to 4 days.

In the Freezer:

  • Portion It Out: For easy reheating, divide the casserole into individual portions before freezing.
  • Wrap It Well: Use freezer-safe containers or wrap tightly with plastic wrap and aluminum foil to prevent freezer burn.
  • Freeze Up to 2 Months: This dish stays good in the freezer for up to 2 months.

Reheating Instructions In the Oven (Best for Preserving Texture)

  1. Preheat your oven to 350°F.
  2. If refrigerated, cover the casserole with foil to prevent it from drying out.
  3. Bake for 15–20 minutes (or 30–40 minutes if frozen) until heated through.
  4. Remove the foil for the last 5 minutes to crisp up the cheese topping.

In the Microwave (Quick & Easy)

  1. Place a portion on a microwave-safe plate.
  2. Cover with a damp paper towel to keep moisture in.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If reheating from frozen, microwave in 30-second intervals until warm.

On the Stovetop (For Small Portions)

  1. Heat a pan over medium-low heat.
  2. Add a splash of water or broth to prevent dryness.
  3. Stir occasionally for 5–7 minutes until hot.

Pro Tips for the Best Leftovers

  • Add a Splash of Milk or Broth – If the casserole seems dry after reheating, stir in a little liquid to bring back its creamy texture.
  • Avoid Overheating – Too much heat can dry out the chicken and rice, so reheat gently.
  • Freeze in Single Servings – Makes reheating faster and easier for quick meals.

Now you’re all set to enjoy your creamy mushroom chicken and rice bake even days after making it!

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Servings: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Cream of Mushroom Chicken and Rice Casserole

Created By: Kat Jeter & Melinda Machado
Easy and delicious Cream of Mushroom Chicken and Rice Casserole! A family-friendly, cheesy comfort meal ready in just 30 minutes.
A spoonful of cheesy mushroom and rice casserole is lifted from a black baking dish, showing a creamy texture and golden-brown cheese topping.
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Ingredients

  • 12 ounce Box Long Grain & Wild Rice Blend
  • 1 pound Chicken breast, cut into bite-sized cubes
  • 10.5 can Cream of Mushroom soup
  • 8 ounces Canned mushrooms
  • 2 cups Cheddar cheese, shredded
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt

Instructions

  • Preheat oven to 350° F.
  • Cook wild rice according to instructions on the package.
  • Combine cooked rice, cubed chicken, cream of mushroom soup, canned mushrooms, ⅕ cups cheddar cheese, onion powder, garlic powder, and salt in one bowl stirring to mix it together thoroughly.
  • Spoon the mixture into a greased 13 x 9 inch casserole dish and top with the remaining ½ cup of cheddar cheese.
  • Place the dish in the oven and bake for 30 minutes or until cheese is melted and bubbling.
  • Remove and serve.

Nutrition

Calories: 273kcal, Carbohydrates: 28g, Protein: 20g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 52mg, Sodium: 540mg, Potassium: 367mg, Fiber: 3g, Sugar: 1g, Vitamin A: 247IU, Vitamin C: 1mg, Calcium: 173mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Course: Main
Cuisine: American
Handwritten signature for Kat & Melinda