Chicken and Rice Casserole with Mushroom Soup

5 from 2 votes

Chicken and Rice Casserole with Mushroom Soup

A creamy, comforting chicken and rice casserole with cream of mushroom soup, sautéed vegetables, fresh herbs, and a crunchy Ritz cracker and French fried onion topping. This easy dinner uses rotisserie chicken and pre-cooked rice for fast prep, and it's a great make-ahead option for busy nights.

Course Dinner

Cuisine American

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

Prep Time 25

Cook Time 30

Total Time 55

Servings people

Calories 521kcal

Author Blair Lonergan

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