Four browned chicken breasts over creamy mushroom rice with sliced mushrooms in a glass baking dish, served with green beans.

Chicken & Cream of Mushroom Rice Bake

The chicken cooks over the rice, so its juices season the creamy mushroom sauce below. Everything emerges from the oven tender and savory in one familiar casserole pan.

This Chicken & Cream of Mushroom Rice Bake is an easy, dependable family supper built from simple pantry staples. The rice cooks beneath the chicken, absorbing the onion, bouillon, and mushroom sauce while the tightly covered casserole quietly bakes in the oven.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

If I have broth in the refrigerator, I use it instead of the water and leave out the bouillon cube. The rice underneath the chicken is usually everybody’s favorite part once it soaks up all that sauce.

How to Make Chicken & Cream of Mushroom Rice Bake

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Long-grain white rice, cream of mushroom soup, onion soup mix, sliced mushrooms, and hot bouillon water being stirred together in a ceramic baking dish.
01

Mix the Rice Base

Dissolve the bouillon in hot water, then stir it together with the rice, onion soup mix, and cream of mushroom soup in the baking dish.

Four boneless chicken breasts seasoned with black pepper and browned on one side in a stainless-steel skillet.
02

Brown the Chicken

Lightly season the chicken and sear one side until golden without cooking it through.

A floral ceramic casserole dish sealed tightly with aluminum foil before baking.
03

Cover and Bake

Arrange the chicken over the rice, seal the dish tightly with foil, and bake until the chicken reaches 165°F and the rice is tender.

04

Rest and Serve

Let the casserole stand covered so the rice finishes absorbing the sauce, then stir the rice and serve it beside the chicken.

Four browned chicken breasts over creamy mushroom rice with sliced mushrooms in a glass baking dish, served with green beans.

Chicken & Cream of Mushroom Rice Bake

The chicken cooks over the rice, so its juices season the creamy mushroom sauce below. Everything emerges from the oven tender and savory in one familiar casserole pan.

By Betty Lou Gardner

Prep15 minCook1 hr 35 minTotal2 hrDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Optional Additions

Instructions

  1. 1 teaspoon neutral oil
  2. 1 cup rice, 1 envelope onion soup mix, 1 bouillon cube, 10.5 oz cream of mushroom soup, 1 cup very hot water
  3. 4 chicken breasts, 2 teaspoons neutral oil, ¼ teaspoon black pepper

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: 1 chicken breast with rice

Calories
450
Carbohydrates
47 g
Protein
37 g
Fat
11.5 g
Saturated Fat
2 g
Cholesterol
100 mg
Sodium
1500 mg
Fiber
1.5 g
Total Sugars
0.9 g

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