Easy Chicken and Rice Casserole With Creamy Mushroom Sauce – Cozy, Reliable, and Delicious

This is the kind of meal you make when you want something warm, simple, and satisfying with minimal effort. Tender chicken, fluffy rice, and a creamy mushroom sauce come together in one pan and bake into comfort food perfection. The prep is quick, the ingredients are affordable, and the results are quietly impressive.

It’s family-friendly, weeknight-friendly, and great for leftovers. If you love a casserole that feels classic but still fresh, this one checks every box.

Why This Recipe Works

This casserole relies on a few smart shortcuts that make it both easy and flavorful. The rice cooks right in the dish, soaking up the chicken broth and mushroom sauce, so every bite is seasoned.

Browning the mushrooms first adds deep, earthy flavor, and the cream keeps everything silky without feeling heavy. Boneless, skinless chicken thighs stay juicy during baking, and the oven does most of the work. The result is a cohesive, cozy dish with great texture and balanced seasoning.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts)
• Rice: 1 cup long-grain white rice (uncooked)
• Mushrooms: 12 ounces cremini or button mushrooms, sliced
• Aromatics: 1 small yellow onion (or 1 large shallot), 3 cloves garlic
• Broth: 2 cups low-sodium chicken broth
• Dairy: 1 cup milk or half-and-half; 2 tablespoons unsalted butter
• Thickener: 2 tablespoons all-purpose flour
• Oil: 1 to 2 tablespoons olive oil
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1/2 teaspoon paprika
• Optional add-ins: 1/2 cup frozen peas, 1/2 cup grated Parmesan, fresh parsley for garnish

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Season the chicken: Pat chicken dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the paprika. Set aside.
3. Sauté the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook, undisturbed for 2 minutes, then stir and continue cooking until browned and reduced, about 6 to 8 minutes.
4. Add aromatics: Reduce heat to medium.

   Add butter, onion, and a pinch of salt. Cook until softened, 3 to 4 minutes. Stir in garlic and cook 30 seconds until fragrant.

5. Make the roux: Sprinkle flour over the mushroom mixture and stir for 1 minute to cook off the raw taste.
6. Build the sauce: Slowly whisk in the chicken broth, scraping up any browned bits.

   Bring to a gentle simmer, then stir in milk or half-and-half. Add dried thyme and remaining pepper. Simmer 2 to 3 minutes until slightly thickened.

   Taste and adjust salt.

7. Layer the rice: Spread the uncooked rice evenly in the bottom of the prepared baking dish. If using Parmesan, sprinkle half over the rice.
8. Add the sauce: Pour the creamy mushroom sauce over the rice and gently stir to distribute. If using peas, scatter them in now.
9. Nestle the chicken: Arrange the seasoned chicken on top.

   Spoon a little sauce over each piece to keep it moist.

10. Bake covered: Cover tightly with foil and bake for 35 minutes.
11. Finish uncovered: Remove foil, sprinkle any remaining Parmesan over the top, and bake an additional 10 to 15 minutes, until the rice is tender, the chicken is cooked through (internal temp 165°F/74°C), and the top is lightly golden.
12. Rest and serve: Let the casserole rest 5 to 10 minutes to set. Garnish with chopped parsley and serve warm.

How to Store

Cool the casserole to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave with a splash of broth or milk to revive the creaminess. For the oven, cover and warm at 325°F (165°C) until hot.

You can also freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating for best texture.

Health Benefits

• Protein-rich: Chicken provides lean protein to support muscle and keep you full.
• Wholesome carbs: Rice offers steady energy. Choose brown rice if you want extra fiber.
• Mushroom nutrients: Mushrooms bring B vitamins, antioxidants, and umami flavor without many calories.
• Customizable fats: Using milk instead of heavy cream keeps the sauce lighter while still creamy.
• Lower sodium options: Opt for low-sodium broth and season to taste to control salt intake.

What Not to Do

• Don’t rinse away flavor: Avoid rinsing mushrooms under running water; they’ll absorb moisture and steam.

  Wipe them clean instead.

• Don’t skip the roux: Adding flour is key to a creamy sauce that doesn’t separate during baking.
• Don’t use instant rice: It tends to overcook and turn mushy. Stick to long-grain white rice, or adjust for brown (see FAQs).
• Don’t overcrowd the skillet: Mushrooms need space to brown; cook in batches if necessary.
• Don’t under-season: Taste the sauce before baking. The rice will absorb a lot of flavor.

Variations You Can Try

• Chicken and broccoli: Add 2 cups of small broccoli florets during the last 10 minutes of baking.
• Herb and lemon: Stir 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley into the sauce for brightness.
• Cheesy upgrade: Swap Parmesan for shredded Gruyère or cheddar, or add 4 ounces of cream cheese to the sauce for extra richness.
• Brown rice version: Use 1 cup brown rice and increase broth by 1/2 cup.

  Bake covered for 55 to 60 minutes before uncovering.

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend or 1 tablespoon cornstarch (slurry added to simmering sauce).
• Dairy-free: Use olive oil instead of butter and unsweetened oat milk or almond milk; thicken with a cornstarch slurry.
• Earthier mushrooms: Use a mix of cremini and shiitake for deeper umami.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well; just make sure they’re similar in size. If they’re large, cut them in half horizontally so they cook evenly and stay moist.

How do I prevent the rice from turning mushy?

Use long-grain white rice and measure the liquid carefully.

Bake covered first to steam, then uncover to finish. Avoid stirring after layering, and let the casserole rest before serving.

Can I make this ahead?

You can assemble the sauce and prep the chicken ahead, but don’t layer the rice with liquid more than 1 hour before baking or it will absorb unevenly. Alternatively, bake fully, cool, and reheat when ready to serve.

What if I don’t have fresh mushrooms?

Use 1 can (10 ounces) of canned mushrooms, well-drained.

Sauté briefly with the onion and proceed. The flavor won’t be as deep, but it still works.

Can I use canned cream of mushroom soup?

Yes. Replace the sauce step with 1 can cream of mushroom plus 1.5 cups broth and 1/2 cup milk.

Whisk until smooth, then pour over rice and continue with the recipe.

Why is my sauce thin before baking?

That’s normal. The rice absorbs a good amount during baking. If it seems extremely thin, simmer a minute longer or add 1 extra teaspoon of flour to the roux next time.

How do I add vegetables without overcooking them?

Stir in quick-cooking veggies like peas at assembly.

Add broccoli or green beans during the last 10 minutes. For firmer veggies, blanch first and fold in after baking.

Can I make it spicy?

Absolutely. Add 1/2 teaspoon red pepper flakes to the sauce or a dash of hot sauce before baking.

What’s the best pan to use?

A 9×13-inch ceramic or glass baking dish works best for even cooking.

Metal pans also work but may brown the edges a bit faster.

How can I tell the rice is done?

When the rice is tender with no crunch and the liquid is absorbed. If needed, cover again and bake 5 to 10 more minutes, adding a splash of broth if the dish looks dry.

Final Thoughts

This easy chicken and rice casserole with creamy mushroom sauce delivers comfort without the fuss. It’s flexible, forgiving, and built for weeknights, but it also feels special enough for company.

Keep the base recipe in your back pocket and play with herbs, veggies, and cheeses to make it your own. With a few pantry staples and one baking dish, you’ve got a warm, reliable dinner that everyone will want again.