Mushroom Chicken Rice Bake

Introducing our delicious and easy Mushroom Chicken Rice Bake, a one-dish wonder that combines tender chicken, savory mushrooms, and creamy rice in a harmonious blend of flavors. This recipe is perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. The magic of this dish lies in its simplicity: everything cooks together in the oven, allowing the flavors to meld beautifully while you attend to other tasks. The result is a comforting, satisfying casserole that’s sure to become a staple in your meal rotation.

What makes this Mushroom Chicken Rice Bake truly special is its versatility and convenience. By using uncooked rice and raw chicken, the recipe minimizes prep time and ensures that every bite is infused with the rich, creamy sauce. The combination of mushrooms, onions, and garlic adds depth and earthiness, while the cheese and breadcrumb topping provides a delightful contrast in texture. Whether you’re cooking for your family or hosting a casual dinner with friends, this casserole is guaranteed to impress with its delicious flavor and easy preparation.


1 cup uncooked white or brown rice
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups sliced mushrooms (cremini or button)
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1 1/2 cups chicken broth
1/2 cup sour cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper


1 – Preheat your oven to 375°F (190°C).

2 – In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, and sour cream. Add the sliced mushrooms, diced onion, and minced garlic. Mix well.

3 – Stir in the dried thyme, dried parsley, salt, and black pepper.

4 – In a greased 9×13-inch baking dish, spread the uncooked rice mixture evenly.

5 – Place the raw chicken pieces on top of the rice mixture.

6 – Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

7 – After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through, the rice is tender, and the top is golden brown.

8 – Let the casserole cool slightly before serving. Garnish with additional fresh parsley if desired.

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