Make this cozy and easy chicken mushroom rice casserole from scratch with simple, wholesome ingredients. The flavorful rice, vegetables, and chicken come together in a creamy sauce with a buttery Ritz cracker topping. Total comfort food!
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It might require a few extra minutes of prep time, but making this chicken mushroom rice casserole from scratch without canned soup yields a cozy, down-home supper that’s worth every bit of effort!
It’s a basic dish that can be tweaked in a variety of ways to suit your family’s taste preferences and schedule. Use leftover chicken, rotisserie chicken, or baked chicken, and just about any variety of rice. The kids will go crazy for the creamy dish that’s finished with a buttery, crunchy Ritz cracker topping!
A Good Substitute for Cream of Mushroom Soup
I’ve got nothing against a creamy casserole that comes together in minutes with help from cans of condensed cream of chicken or cream of mushroom soup. That said, sometimes it’s worth spending a few extra minutes in the kitchen to make a dish from scratch — just like Grandma’s!
Here, you’ll sauté mushrooms, onion, and garlic in butter, make a roux (by adding flour), and then add chicken broth, white wine, and heavy cream. This process only takes minutes, and it creates a rich, creamy, flavorful substitute for cream of mushroom soup.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a creamy chicken mushroom rice casserole from scratch. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Butter: to sauté the veggies.
- Mushrooms: I like sliced “baby bella” mushrooms, but white button mushrooms or any other fresh mushrooms will work.
- Onion and garlic: for savory flavor.
- All-purpose flour: combines with the butter to make the roux that thickens the cream sauce.
- Chicken broth, white wine, and heavy whipping cream: the liquid that combines with the roux to create the creamy sauce that binds the casserole ingredients together.
- Parmesan cheese: for salty, cheesy flavor. Use a wedge of Parmesan that you grate by hand for the best texture and flavor.
- Kosher salt and ground black pepper: enhance the other flavors in the dish.
- Poultry seasoning: a convenient blend that typically includes thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
- Chicken: rotisserie chicken is a great shortcut for a quick-prep meal. See my notes below if you’d like to cook your own chicken at home.
- Rice: any variety of cooked rice will work here. I’ve shown long-grain white rice, but brown rice, basmati rice, or wild rice are all nice options.
- Frozen peas: add a bright, sweet touch to the dish. If you don’t care for peas, just leave these out, or sub with frozen corn, parboiled broccoli florets, or cut green beans.
- Fresh parsley: for even more fresh flavor. You can substitute with dried parsley flakes if that’s all that you have on hand.
- Ritz crackers and melted butter: for the crunchy topping.
The Best Chicken for a Casserole
You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:
- Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breasts or boneless skinless chicken thighs until cooked through (about 15-20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe.
- Rotisserie Chicken: This is a great shortcut! Purchase a large rotisserie chicken (or two small chickens) from the grocery store, shred the meat, and use in the recipe as instructed.
- Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
- Canned Chicken: Yep, you can even use canned chicken in this casserole!
Do I cook the rice before adding it to the casserole?
Yes! This recipe calls for 2 cups of cooked rice. You can boil your own rice on the stovetop, use leftovers from a previous meal, or cook parboiled rice (such as Uncle Ben’s Ready Rice) in the microwave for a shortcut.
If using the microwaveable rice or Minute Rice instant rice, cook the rice according to the package directions before using it in this casserole. Each packet of the Uncle Ben’s Ready Rice contains about 2 cups of cooked rice, so you’ll need 1 pouch for this recipe.
How to Make Chicken Mushroom and Rice Casserole
This chicken and rice casserole requires a little bit of extra prep (since you’re not using canned cream of mushroom soup), but it’s totally worth the effort! I’ve included the detailed instructions in the recipe card below, but here’s the quick version:
- Saute the vegetables in a large skillet or Dutch oven on the stove top.
- Whisk together the cream sauce in the same skillet with the vegetables.
- Stir in the chicken, rice, peas, and parsley.
- Pour the chicken and rice mixture into a large casserole dish.
- Top with buttered Ritz cracker crumbs.
- Bake, then serve!
What to Serve with Sunday Chicken and Rice Casserole
This classic, old school chicken and rice casserole goes well with any of your favorite vegetable sides. Here are some easy options to try:
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Chives and Bacon, or Drop Biscuits
- Cast Iron Cornbread, Fluffy Bakery-Style Cornbread Muffins, Broccoli Cornbread, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Corn Sticks, or Honey Cornbread
- Cranberry Muffins or Apple Muffins
- Pumpkin Bread or Pumpkin Muffins
- No-Knead Dutch Oven Bread, Cranberry Walnut No-Knead Bread, Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fried Corn
- Southern Fried Apples, Baked Apple Slices, or Applesauce
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter or Southern-Style Green Beans
- Parmesan Roasted Cauliflower or Roasted Broccoli
- Oven-Roasted Brussels Sprouts with Bacon or Roasted Root Vegetables
- Brown Sugar Glazed Carrots
- Cranberry Sauce
Preparation and Storage
- Make Ahead: This is the ultimate prep-ahead meal to get dinner on the table quickly and easily — even on busy nights. Assemble the casserole, wrap tightly, and store in the fridge for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before putting it in the oven.
- How to Freeze: Freeze the casserole before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for at least 30 minutes, and then bake according to recipe instructions. The creamy sauce is less likely to “break” when thawed if you give it time to come to room temperature (don’t put the frozen or cold casserole directly in the oven), and if you use heavy cream instead of a lower-fat alternative.
- Storage: The leftover baked casserole will last in an airtight container in the refrigerator for 3-4 days. Reheat the casserole in a 350°F oven, covered, just until warmed through (about 20-30 minutes). You can also reheat individual portions in the microwave for about 1-2 minutes.
Recipe Variations
- For an alcohol-free dish, swap out the white wine and use extra chicken broth instead.
- To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square dish.
- Don’t have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers). Buttered panko breadcrumbs or regular breadcrumbs will work, too!
- Instead of the peas, add frozen corn, steamed green beans, or steamed broccoli to the casserole.
- Sprinkle grated cheddar cheese or grated mozzarella cheese on top of the casserole before adding the Ritz cracker topping.
- Add extra fresh herbs to the filling, such as chives, thyme, basil, or tarragon.
Tips for the Best Chicken Mushroom Rice Casserole Recipe
- Use microwaveable rice for a shortcut. If you’re using Uncle Ben’s Ready Rice, microwave the rice according to the package directions before adding it to the dish. Each pouch contains about 2 cups of rice, so you’ll need 1 packet for this recipe.
- For another shortcut, try using pre-cooked chicken from the grocery store, leftover chicken from another meal, or a store-bought rotisserie chicken.
- Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it will dry out, the rice will get mushy, and the topping might burn.
- For a chicken and rice casserole with cream of mushroom soup, try this recipe. For an easy option that uses cream of chicken soup (or cream of celery soup), try this recipe.
More Chicken and Rice Casserole Recipes to Try
Chicken Broccoli and Rice Casserole
45 minutes mins
Chicken and Rice Casserole with Cream of Mushroom Soup
55 minutes mins
Old Fashioned Chicken and Rice Casserole
35 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Mushroom Rice Casserole
Ingredients
- ½ cup (1 stick) salted butter
- 8 ounces fresh sliced mushrooms
- 1 large onion, diced
- 3 cloves garlic, minced or pressed
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup dry white wine
- ½ cup heavy whipping cream
- 1 cup freshly-grated Parmesan cheese
- Kosher salt and ground black pepper, to taste
- ½ teaspoon poultry seasoning
- 4 cups cooked, shredded chicken (such as the meat from a large rotisserie chicken)
- 2 cups cooked rice
- 1 (10 ounce) package frozen peas (about 2 cups), not thawed
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley flakes), plus extra for garnish
- 2 cups coarsely crushed Ritz crackers (I used 1 sleeve, which is equal to 36 crackers)
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray; set aside.
- In a large skillet (about 12-14 inches) or in a Dutch oven, melt butter over medium heat. Add the mushrooms, onion, and garlic; cook until tender, about 8 minutes. Season with a pinch of salt and some ground black pepper to taste. Whisk in the flour; cook, whisking constantly, for 1 minute. Gradually whisk in the broth, wine, and cream; bring to a gentle boil.
- Reduce the heat to low; stir in the Parmesan cheese, 1 teaspoon of kosher salt, poultry seasoning, and ¼ teaspoon of black pepper. Cook, stirring regularly, until the cheese melts and the sauce thickens slightly, about 5-7 minutes. Stir in the chicken, rice, peas, and parsley. Taste and season with additional salt and pepper, if necessary. Transfer the mixture to the prepared dish.
- In a small bowl, combine the cracker crumbs with the melted butter. Sprinkle over the top of the casserole.
- Bake, uncovered, for 25-30 minutes, until the filling is hot and bubbly and the top is golden brown. Let stand for 5-10 minutes before serving.
Notes
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- For an alcohol-free dish, swap out the white wine and use extra chicken broth instead.
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- To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square dish.
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- Don’t have Ritz crackers? Substitute with crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers (like Keebler Club crackers). Buttered panko breadcrumbs or regular breadcrumbs will work, too!
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- Instead of the peas, add frozen corn, steamed green beans, or steamed broccoli to the casserole.
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- Sprinkle grated cheddar cheese or grated mozzarella cheese on top of the casserole before adding the Ritz cracker topping.
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- Add extra fresh herbs to the filling, such as chives, thyme, basil, or tarragon.
Delicious recipe! Do you know if I can freeze the leftovers?
Thank you, Kaitlyn! We don’t recommend freezing the casserole after it has been baked, but leftovers will stay fresh in the fridge for 3-4 days.
This is so yum! Second time making it for supper.
Thanks, Lavonna! I’m so glad that you enjoy it!