Cream of Mushroom Chicken and Rice Casserole

A spoonful of cheesy mushroom and rice casserole is lifted from a black baking dish, showing a creamy texture and golden-brown cheese topping.

Cream of Mushroom Chicken and Rice Casserole

Easy and delicious Cream of Mushroom Chicken and Rice Casserole! A family-friendly, cheesy comfort meal ready in just 30 minutes.

Course Main

Cuisine American

Keyword Baked chicken with cream of mushroom soup, Cream of mushroom chicken and rice recipe, Creamy mushroom chicken and rice bake, Easy cream of mushroom chicken and rice

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 273kcal

Author Kat Jeter & Melinda Machado

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