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This easy one-pan chicken and rice casserole is a creamy, comforting dinner made with tender chicken, hearty mushrooms, and perfectly seasoned rice. It’s a family-friendly recipe that comes together quickly with simple ingredients, all cooked in one skillet for less cleanup. Perfect for busy weeknights, meal prep, or a cozy homemade dinner, this dish delivers rich flavor and a filling meal that pairs well with fresh vegetables or a side salad.

Ingredients

2 boneless, skinless chicken breasts (about 1–1 ¼ lb), thawed
2 Tbsp olive oil, divided
½ medium white onion, finely diced
3 cloves garlic, minced
4 oz white button mushrooms, roughly chopped
2 tsp garlic powder
1 tsp dried thyme
½ tsp salt, plus more to taste
½ tsp black pepper
1 can (10.5 oz) cream of mushroom soup (use gluten-free if needed)
4 cups chicken broth
2 cups white rice

Instructions

Prep the Chicken
Cut the thawed chicken breasts into small, bite-sized cubes.
Brown the Chicken
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add the chicken pieces. Cook until browned on all sides, seasoning with salt and pepper as they cook. The chicken does not need to be fully cooked through at this stage. Remove from the pan and set aside on a plate.
Cook the Vegetables
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the onion, garlic, and mushrooms. Season with thyme, garlic powder, salt, and pepper. Cook for about 5 minutes, until the onion turns translucent and the mushrooms soften.
Assemble the Casserole
Return the browned chicken to the skillet. Stir in the cream of mushroom soup and rice, then pour in the chicken broth. Mix gently to combine.
Simmer and Cook
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with a lid and let cook for 30–40 minutes, or until the rice is tender and fully cooked.
Finish and Serve
Taste and adjust seasoning as needed. Serve warm with a side of broccoli or a crisp salad. Optional: top with cheese or add a splash of hot sauce for extra flavor.

Why You’ll Love This Recipe

Everything cooks in one pan, making cleanup a breeze.
Creamy, hearty, and satisfying — perfect comfort food.
Customizable with different vegetables, seasonings, or proteins.
Family-friendly and budget-friendly.

Tips

Don’t overcook the chicken: Browning it first locks in flavor, but it will finish cooking with the rice.
Keep it covered: Covering the skillet ensures the rice cooks evenly and absorbs all the flavors.
Stir occasionally: To prevent sticking, gently stir once or twice during cooking.

Variations and Substitutions

Rice: Swap white rice for brown rice (increase cooking time by 10–15 minutes).
Soup base: Use cream of chicken or cream of celery soup instead of mushroom.
Veggies: Add peas, carrots, or spinach for extra nutrition.
Protein: Substitute chicken with turkey, shrimp, or sausage.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole and store it in the fridge for up to 24 hours before cooking. You may need to add extra broth when reheating.

Can I freeze leftovers?
Absolutely. Let it cool completely, then freeze in an airtight container for up to 3 months. Reheat on the stove with a splash of broth.

Can I use pre-cooked chicken?
Yes, just skip the browning step and stir it in with the soup and rice.

Serving Suggestions

Pair with steamed broccoli, roasted green beans, or a fresh salad.
Sprinkle shredded cheddar, mozzarella, or parmesan on top before serving.
Add a dash of hot sauce or red pepper flakes for a little kick.