This easy chicken and rice casserole with cream of mushroom soup is a simple, comforting dinner that uses rotisserie chicken and a few smart shortcuts for quick prep. Sautéed mushrooms, onions, and fresh herbs give it homemade flavor, and the buttery Ritz cracker and French fried onion topping takes it over the top.
If you love chicken and rice dinners, you’ll also enjoy this dump-and-bake chicken broccoli rice casserole and this easy Crock Pot chicken and rice. Browse all of our dump-and-bake chicken and rice recipes for more one-dish favorites!
Table of Contents
Before You Get Started
This casserole comes together quickly, but a few things will make sure it turns out perfectly every time.
- Use pre-cooked rice. This recipe calls for rice that’s already been cooked (white, brown, or wild rice all work). Unlike dump-and-bake casseroles that cook raw rice in the oven, this recipe just warms everything through. If you add uncooked rice, it won’t have enough liquid or time to cook and will turn out crunchy.
- Sauté the vegetables first. Taking a few minutes to cook the mushrooms, onion, and celery in butter builds deeper flavor and makes sure they’re tender in the finished casserole. You’ll notice the vegetables shrink down and start to smell amazing as they release their moisture.
- Don’t over-bake. Since all of the ingredients are already cooked, you’re really just warming the casserole through until it’s hot and bubbly. Over-baking will dry out the filling and burn the topping. Keep an eye on it after the 25-minute mark.
How to Make Chicken and Rice Casserole with Cream of Mushroom Soup
This casserole is one of those dinners that wins on both ease and flavor. The cream of mushroom soup creates a rich, creamy base, but the sautéed vegetables and fresh herbs are what really set it apart. Prep it at the last minute for a weeknight meal, or assemble it a day ahead for your busiest evenings.
Step 1: Sauté the Vegetables
Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the sliced mushrooms, diced onion, and diced celery. Sauté until the vegetables are tender and the mushrooms have released their liquid, about 6 to 8 minutes. The kitchen will start to smell incredible at this point.
Transfer the mixture to a large bowl.
Step 2: Mix the Filling
To the bowl with the sautéed vegetables, add the shredded chicken, cooked rice, cream of mushroom soup, milk, sour cream, chives, parsley, and thyme.
Stir gently until everything is combined. Taste the mixture and season with salt and pepper as needed.
⇢ Use full-fat sour cream. It creates the richest, creamiest filling. Low-fat versions can make the sauce thinner and less flavorful.
⇢ Grab a rotisserie chicken for the easiest prep. One large rotisserie chicken will give you about 3 to 4 cups of shredded meat. If you prefer to cook your own, boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs for 10 to 15 minutes until cooked through, then shred or dice.
Transfer the filling to your prepared baking dish.
⇢ Want a cheesy casserole? Sprinkle a layer of shredded cheddar cheese over the filling before adding the cracker topping. It melts into the casserole as it bakes and adds another layer of comfort.
Step 3: Add the Topping
In a medium bowl, stir together the coarsely crushed Ritz crackers and French fried onions. Add the melted butter and toss until everything is coated.
Sprinkle the topping evenly over the casserole.
⇢ Don’t crush the crackers too fine. You want coarse, uneven pieces for the best texture. A mix of larger chunks and smaller crumbs gives you that satisfying crunch in every bite.
Step 4: Bake the Casserole
Cover the dish with foil and bake for 25 to 30 minutes, until the filling is hot and bubbly around the edges. Remove the foil and continue baking for 5 to 7 more minutes, just until the topping is golden and lightly toasted.
⇢ Watch the topping closely once you remove the foil. The French fried onions can go from golden to too dark quickly. If the edges are browning faster than the center, tent loosely with foil.
Let the casserole rest for a few minutes, then garnish with fresh parsley and serve.
Serving Ideas
This casserole is hearty enough to stand on its own, but a warm bread and a simple side round it out into a complete meal. Serve it alongside flaky biscuits, 3-ingredient biscuits, or cast iron cornbread.
For a vegetable side, try any of these:
- Southern-style green beans
- Roasted yellow squash
- Sautéed asparagus
- Southern fried apples
- Brown sugar glazed carrots
- Garlic roasted broccoli
A light salad is also a nice contrast. Try a winter salad with orange vinaigrette or a simple green salad dressed with Dijon vinaigrette.
Recipe Variations
- Swap the soup. Cream of chicken soup or cream of celery soup are both great substitutes if you prefer a different flavor. For a lighter option with less sodium, try the Heart Healthy line of condensed soups.
- Mix up the herbs. Rosemary, basil, or sage work well in place of the parsley, chives, or thyme. A clove of minced garlic or a pinch of garlic powder is a nice addition, too.
- Change the topping. No Ritz crackers? Use crushed potato chips, crushed Corn Flakes cereal mixed with melted butter, or other buttery crackers like Club crackers.
- Cook for a smaller family. Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions stay the same.
- Make two and freeze one. Divide the ingredients between two 8-inch square baking dishes. Bake one tonight and freeze the other for a future meal (see storage notes below).
- Use microwaveable rice packets for a shortcut. They’re a fast way to get cooked rice without any extra pots. Leftover rice from a previous meal works perfectly, too.
Storage, Make-Ahead, and Reheating
This is one of the best make-ahead casseroles in our rotation. You can assemble the entire dish up to 24 hours in advance and keep it covered in the refrigerator until ready to bake. Before baking, let it sit on the counter for 30 to 60 minutes so it comes to room temperature.
To freeze before baking: Wrap the assembled casserole tightly with a layer of plastic wrap and another layer of aluminum foil. It will keep in the freezer for up to 2 months.
To bake from frozen: Keep the dish covered and double the baking time (about 50 minutes covered, or until the filling is hot). Then remove the cover and bake for 5 to 7 more minutes until the topping is toasted.
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat a full casserole loosely covered with foil in a 350°F oven for about 20 to 30 minutes. Individual portions reheat well in the microwave for 1 to 2 minutes.
Frequently Asked Questions
Do I need to cook the rice before adding it to this casserole?
Yes. This recipe calls for already-cooked rice, not raw. The casserole bakes at 350°F for just 25 to 30 minutes, which is only enough time to warm the filling through. Raw rice wouldn’t have enough liquid or time to cook and would turn out hard and crunchy.
Use leftover rice, cook a batch on the stovetop, or grab a couple of microwaveable rice packets for a shortcut.
Can I use brown rice or wild rice instead of white rice?
Absolutely. Since the rice is already cooked before it goes into the casserole, any variety works well. Brown rice adds a nuttier flavor and slightly chewier texture. Wild rice gives it an earthy taste that pairs nicely with the mushroom soup.
Just make sure whatever rice you choose is fully cooked before mixing it into the filling.
Can I substitute a different soup for cream of mushroom?
Yes. Cream of chicken soup and cream of celery soup are both great swaps and won’t change the method at all. You can also use a combination. For a from-scratch option, try a homemade cream sauce with chicken broth, butter, flour, and a splash of cream.
Can I use raw chicken instead of rotisserie?
The chicken needs to be cooked before it goes into the casserole. If you don’t have a rotisserie chicken, boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs for 10 to 15 minutes until cooked through, then shred or dice.
You can also use leftover chicken from a previous meal or even canned chicken in a pinch.
Why did my casserole turn out dry?
This usually happens from overbaking. Since all the ingredients are already cooked, the casserole only needs to bake until it’s hot and bubbly (not until the rice absorbs all the liquid). Make sure to cover the dish with foil for the first 25 to 30 minutes to trap moisture, and only remove it for the final 5 to 7 minutes to toast the topping.
More Chicken and Rice Recipes
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Chicken and Rice Casserole with Mushroom Soup
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
For the Filling:
- ¼ cup salted butter
- 8 ounces sliced fresh mushrooms
- 1 small onion, diced (about 1 cup)
- 1 cup diced celery (about 3 stalks)
- 3 cups cooked, shredded or diced chicken (such as the meat from a store-bought rotisserie chicken)
- 3 cups cooked rice (white rice, brown rice, or wild rice all work well)
- 1 (10.75 ounce) can condensed cream of mushroom soup (use Heart Healthy variety for less sodium)
- ½ cup milk (or substitute with chicken broth or water)
- ½ cup sour cream
- 1 tablespoon chopped fresh chives (or 1 teaspoon dried chives)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
For the Topping:
- 1 sleeve Ritz crackers, coarsely crushed (about 31 crackers total)
- 1 (2.8 ounce) can French fried onions
- 3 tablespoons salted butter, melted
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, onion, and celery; sauté until tender, about 6 to 8 minutes. Transfer the veggie mixture to a large bowl.
- To the same bowl with the vegetables, add the chicken, rice, soup, milk, sour cream, chives, parsley, and thyme. Stir gently until completely combined. Taste and season with salt and pepper, if desired.
- Transfer the mixture to the prepared baking dish.
- Prepare the Topping: In a medium bowl, stir together the crackers and French fried onions. Add the melted butter and toss to combine. Sprinkle over the top of the casserole.
- Bake the Casserole: Cover the casserole with foil and bake until the filling is hot and bubbly, about 25 to 30 minutes. Remove the cover and continue baking for 5 to 7 more minutes, until the topping is lightly toasted. Garnish with fresh parsley, if desired.
Notes
- Rice must be pre-cooked. This recipe uses already-cooked rice (not raw). Uncooked rice will not have enough liquid or time to cook through.
- Use microwaveable packets of rice for a quick shortcut, or use leftover rice from a previous meal. Each packet yields about 2 cups of cooked rice, so you’ll need about 1 ½ packets.
- White, brown, or wild rice will all work well. Just make sure the rice is fully cooked before adding it to the filling.
- Pick up a rotisserie chicken for the fastest prep. One large rotisserie chicken will yield about 3 to 4 cups of shredded meat. To cook your own, boil 1 ½ lbs. of boneless, skinless chicken breasts or thighs for 10 to 15 minutes.
- Use full-fat sour cream for the best flavor and creamiest texture.
- Soup swaps: Cream of chicken or cream of celery soup work as easy substitutes. For a lighter, less-salty option, try the Healthy Request variety.
- For a cheesy casserole, sprinkle shredded cheddar cheese over the filling before adding the cracker topping.
- Topping alternatives: Crushed potato chips, crushed Corn Flakes cereal with melted butter, or other buttery crackers like Club crackers.
- Smaller batch: Cut all ingredients in half and bake in an 8-inch square dish. Cooking instructions remain the same.
- Make ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate. Let it come to room temperature for 30 to 60 minutes before baking.
- To freeze: Wrap the unbaked casserole tightly with plastic wrap and foil. Freeze for up to 2 months. To bake from frozen, cover and bake for about 50 minutes, then uncover and bake 5 to 7 more minutes.
- Leftovers keep in the fridge for 3 to 4 days. Reheat covered in a 350°F oven for 20 to 30 minutes, or microwave individual portions for 1 to 2 minutes.
- Don’t over-bake. All ingredients are already cooked, so you’re just warming the casserole through. Overbaking can dry out the filling and burn the topping.
Nutrition
Originally published in September 2021, this recipe was updated in March, 2026.
Can’t really rate the casserole.
My confusion is if the rice needs to be cooked prior to mixing all the ingredients. I suspect it should because of the amount of liquid introduced to the ingredients.
Hi Thomas,
Yes, the rice should be cooked prior to adding it to the casserole. We hope you enjoy!
In the ingredients section it says “3 cups of cooked rice”
Right. The rice should be cooked ahead of time, or it will still be crunchy.
Thank you for providing a recipe to use pre-cooked ingredients! Almost all the others I could find called for raw chicken and uncooked rice. Whenever I have used those before, it seems that no matter how long (or short) I cook it, the chicken is overdone and the rice is still crunchy.
I made modifications to use what I had on hand, but your proportions and cooking time & temp helped me immensely. I’ll try your recipe and follow to the letter, soon, and compare the two. I love having options!
We’re so glad you found our recipe and were able to adjust it to suit your needs. Thank you for taking the time to leave feedback!