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Chicken and Mushroom Casserole

Chicken and Mushroom Casserole

Chicken and mushrooms baked with rice in a casserole. This is a mushroom-filled version of a classic, comfort food at its best.

Course Dinner
Cuisine American
Keyword casserole, chicken, chicken and rice, chicken casserole, easy casserole
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 4 -6 chicken thighs or breasts bone-in or boned, skin removed, thawed or fresh.
  • Ground black pepper
  • 8 oz mushrooms sliced
  • 1 tablespoon butter
  • 1 envelope dried onion soup mix
  • 1 cup long-grained white rice
  • 1 ½ cups water
  • 1 10 oz can condensed cream of mushroom soup
  • ½ cup sliced green onions

Instructions

  1. Preheat the oven to 325°
  2. Butter or coat with cooking spray a 13 by 9 casserole dish or its equivalent size.
  3. Place the chicken pieces into the prepared casserole dish in a single layer.
  4. Season with some black pepper. You don’t need salt as there is plenty in the onion soup mix and the mushroom soup.
  5. In a medium skillet, sauté the mushrooms in the butter until just beginning to brown.
  6. Spread the mushrooms over the chicken in the casserole dish.
  7. Sprinkle the onion soup mix over the mushrooms.
  8. Stir together the mushroom soup and the water.
  9. Pour the soup mixture over the chicken and rice mixture.
  10. Sprinkle the sliced green onions evenly over the top.
  11. Cover the casserole dish with an oven-safe lid or seal well with foil.
  12. Bake for 90 minutes or until the rice is cooked through. (High altitude may take 5-10 minutes more.)