Chicken and Rice Casserole
Updated Sep 24, 2025
Chicken and rice casserole made with chicken breast simmered in a creamy sauce with mushrooms and onions, poured on a bed of rice, and baked in the oven.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Try my chicken and rice casserole!
I grew up eating chicken and rice casseroles, and it’s one of those comfort meals I never get tired of. Over the years I’ve tried a bunch of versions, but this chicken and rice casserole has become my go-to because it skips the canned soup and still comes out just as creamy and satisfying. The chicken, mushrooms, and onions get sautéed before everything bakes together, and the sour cream makes the sauce rich without being heavy. I also love that it freezes well, so if I’m already making it, I’ll double the recipe and stash one in the freezer for a busy night.
Happy Cooking!
– Yumna
Chicken and Rice Casserole Ingredients
- Chicken: I use chicken breasts in this recipe, but chicken thighs work. You can also cut a whole chicken into pieces for a mix of both. Or, buy a rotisserie chicken.
- Rice: I recommend long-grain white rice because it won’t turn mushy. You can use brown rice, but it’ll take longer to cook. Or, you can use wild rice, but it’ll slightly change the flavor and texture of the casserole.
- Mushrooms: I use button mushrooms, but you can skip them if you’re not a fan (or if you have picky eaters at home). Read my tips on how to cut mushrooms.
- Onion: I use yellow, but white also works. Here’s a quick tutorial on how to cut an onion.
- Garlic: Fresh garlic is best, but jarred also works. Read my tips on how to cut garlic.
- Chicken stock: I like to use homemade chicken stock (another great reason to get a whole chicken!), but store-bought works, too.
- Sour cream: I recommend full-fat sour cream. Let it sit at room temperature for a bit so it’s easier to stir in.
- Fats: Butter for cooking the rice and olive oil for sautéing the chicken.
- Seasoning: Italian seasoning, paprika, salt, and black pepper.
How to Make Chicken and Rice Casserole
Prepare the Chicken and Cream Sauce
Build the Casserole
Chicken and Rice Casserole Recipe
Chicken and rice casserole made with chicken breast simmered in a creamy sauce with mushrooms and onions, poured on a bed of rice, and baked in the oven.
Ingredients
- 1 cup long grain white rice uncooked
- 3 cups chicken stock divided
- 1 tablespoon butter cut into small pieces
- 1 teaspoon Italian seasoning divided
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 ½ pounds boneless skinless chicken breast
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 16 ounces mushrooms sliced
- 2 garlic cloves minced
- 8 ounces full-fat sour cream
Instructions
- Preheat the oven to 350˚F. In a 9 x 13-inch oven-safe baking dish, combine rice, 1 cup chicken stock, butter, ½ teaspoon Italian seasoning, and a pinch of salt and pepper. Cover tightly with foil and bake for 30 minutes.
- Meanwhile, season the chicken with salt, pepper, paprika, and remaining Italian seasoning. Add oil to a medium skillet over medium-high heat. Once the oil is shimmering, add chicken and cook for about 5 minutes, flipping halfway through, or until golden brown all over, but not yet cooked through. Remove from the pan and cut into small cubes.
- To the same skillet, add the onion and cook for 5 minutes. Season with salt and pepper. Add mushrooms and cook for 10 minutes, until they no longer give off moisture. Add garlic and cook for 1 more minute, until fragrant.
- Add the remaining 2–3 cups chicken stock and the sour cream, and bring to a gentle simmer. Once it reaches a simmer, stir in the reserved chicken and remove from the heat.
- When the rice is done cooking in the oven, uncover and pour the creamy mushroom and chicken mixture on top. Cover again and return to the oven for 15 minutes, until the chicken is cooked through and the casserole sauce is thickened. Serve warm.
Equipment
Notes
- Wipe the mushrooms clean with a damp paper towel. Rubbing them is the best way to clean them. If you rinse them, they can absorb the moisture and turn out soggy.
- Use an aluminum foil baking pan. If you plan to put the chicken casserole directly in the freezer, bake it in an aluminum foil pan. This way, you won’t have to transfer it to another dish or freeze one of your casserole dishes.
Nutrition
Calories: 439kcal, Carbohydrates: 37g, Protein: 34g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 587mg, Potassium: 952mg, Fiber: 2g, Sugar: 6g, Vitamin A: 422IU, Vitamin C: 5mg, Calcium: 73mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Use a rotisserie chicken. You can use the meat for the casserole and use the carcass to make the chicken stock. If you use a rotisserie chicken, add it during the last 15 minutes of cooking so you don’t overcook it.
- Sneak in some veggies. I like adding cut-up broccoli, cut-up cauliflower, kale, or spinach.
- Make it cheesy. It’s not traditional, but it’s delicious! Add a cup of shredded cheddar when you add the sour cream. Or, sprinkle some on top during the last 15 minutes of cooking.
Recipe Tips
- Wipe the mushrooms clean with a damp paper towel. Rubbing them is the best way to clean them. If you rinse them, they can absorb the moisture and turn out soggy.
- Cut your chicken into bite-sized pieces so it’s easier to eat. Or, make shredded chicken.
- Cover the rice tightly with foil. If there are any gaps, the rice will take longer to cook.
- Use an aluminum foil baking pan. If you plan to put the chicken casserole directly in the freezer, bake it in an aluminum foil pan. This way, you won’t have to transfer it to another dish or freeze one of your casserole dishes.
Serving Ideas
- Bread: Garlic Bread, Garlic Knots, Garlic Herb Dinner Rolls
- Salad: Classic Side Salad, Greek Side Salad, Brussels Caesar Salad
- Sides: Air Fryer Broccoli, Roasted Green Beans, Roasted Acorn Squash
Comments
The first time I made this recipe I found it a bit bland. The second time making it I made a change. I used butter instead of olive oil and sprinkled half a packet of Good Seasonโs salad dressing over the melted butter and browned the chicken. Added more butter and the rest of the packet for the other side of the chicken. It definitely added the flavor I was looking for. Love the ease of this recipe and it has become part of the dinner rotation.
Yay, so happy you found a tweak that made you love the recipe!! Thank you so much for sharing, Lisa!
This is a tasty recipe! Here are my variations: I used Mahatma rice, with a quicker cook time (20 mins), and for 1 cup of rice I used just over 1 cup of stock in the first cook. To the onions as they sautรฉed, I added (due to having leftovers) a handful of thinly sliced raw butternut squash as well as 3 strips of pre-cooked bacon. I took the bacon out before adding the liquid. To the liquid I added a glug of heavy cream and a glug of Pimm’s (my new go to for broth/simmering flavor). Finally, when I put the chicken mixture on the rice, I ended up saving the crumbled bacon for breakfast and instead topping with crushed potato chips. Either way it’s thumbs up for us. I should add that we were using leftover chicken and a sliced leftover (cooked) bit of pork chop too. I love recipes that have good basic structure like this, that you can adapt to your refrigerator contents!
Thank you so much, Kristen! I love how versatile this recipe is too and love the tweaks you shared! Sounds amazing!!
I recently tested the Chicken and Rice Casserole recipe, and overall, I was very pleased with the result. The recipe uses simple, pantry-friendly ingredients and is incredibly easy to follow. I stuck to the original recipe but made a few adjustments based on comments and reviews.
I used a total of two and a half cups of broth for cooking, and it was perfectly enough.
I also seasoned the chicken with Cajun spice and added a bit to the mushroom mixture for extra flavor, as I had read some reviews mentioning the dish was slightly bland. This little tweak really enhanced the flavor.
In the end, the casserole was flavorful, moist, and everyone loved it. I would definitely recommend this recipe for anyone looking for a simple yet delicious meal!
Thank you so much for sharing your tweaks and providing feedback, Aksana!! It’s so great to hear how people do with my recipes. I’m so happy you liked how the casserole turned out!!
I remember my Mom making the mushroom soup version of this dish for the first time when I was about 10, I think I went back for fourths it was sooo good.
Found this recipe today and gave it a try. It was great, you truly do not miss the condensed soup and I would even say it turn out better. I liked the baking aspect, made it easier than having everything going on the stove top.
I pretty much followed the recipe but made a couple small tweaks. I cubed the chicken before frying and added bacon bits into the sauce with the chicken before mixing with rice. Also added broccoli florets before putting the casserole back in the oven.
My husband and toddler both liked it, so that’s a big win in my house!
Yay, I love an updated take on a classic nostalgic recipe. So happy the whole family loved it!
This was delicious. I had to tweak it a bit since I only had instant rice available. I cooked it on the stove, and mixed it in the last 15min with the cream sauce. I also only used 1 cup chicken broth for the sauce and it turned out perfectly.
Thank you!
Wow, what a clever way to tweak the recipe based on what you had on hand. Glad you liked it!
Hi! Iโm making this for my son to meal prep hot lunches.
Can the sour cream be replaced with blended cottage cheese or will it not have the same thickness?
Thank you! Love your recipes !
Hi Alyssa, love the idea of using blended cottage cheese or even Greek yogurt. I am not sure what the consistency would turn out as, but I don’t think it would be too drastic of a difference if you use blended cottage cheese. You’ll have to let me know how it turns out if you try it!
I really liked this casserole. I was looking for a quick but still healthy option for week night dinner. This recipe has simple, clean flavor. I switched the butter to olive oil and I used non fat greek yogurt rather than the sour cream because of personal dietary limitations. I also sprinkled parsley on top to give it some color. It was delicious. The whole family enjoyed it. The most impressive thing about it was the timing of the steps. It was a very efficient recipe. I followed all the steps as recommended. It was perfectly timed. I will be making this again and looking for more recipes from Yumna. Thank you for the dish!
You’re so welcome!! Thank you so much. I can’t wait to hear what you think of my other recipes!
See All Comments