Easy

Chicken and Rice Casserole with Cream of Mushroom

Name: Chicken and Rice Casserole with Cream of Mushroom
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.2 kg bone-in chicken thighs; 1 can cream of mushroom soup (284 ml); 1.5 cups long-grain white rice; 500 ml chicken broth; 125 ml water; 1.5 tsp garlic powder; 1 tsp paprika; 0.5 tsp onion powder; 0.5 tsp black pepper; 0.5 tsp salt

1 hr 30 min6460 cal

By Chef Marco Deluca·Red Seal Certified Chef|March 15, 2024

If you grew up in Canada in the 80s or 90s, your mom or grandma made some version of this. A can of cream of mushroom soup from Campbell's, a cup of long-grain white rice, water or broth, bone-in chicken thighs seasoned with garlic powder and paprika. Everything goes in the baking dish raw — the rice cooks in the oven absorbing all the juices from the chicken. 350°F, covered for 1 hour, uncovered for 20 minutes to crisp the top. It's the most Canadian casserole that exists and it costs about $8 to feed a family of six.

casseroles-bakescomfort-food

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Cream‑Mushroom Layering

“Stir half of the cream of mushroom soup into the broth before adding rice; this coats each grain early, preventing a gummy texture, while the remaining soup on top creates a silky finish after baking.”

About This Recipe

Growing up in Canada, few dishes evoke as much nostalgia as the classic Chicken and Rice Casserole with Cream of Mushroom. This comforting meal brings together tender, juicy chicken thighs, fragrant long-grain rice, and the unmistakable umami of cream of mushroom soup. The beauty of this casserole lies not just in its ease of preparation but in how the chicken’s natural juices meld with the rice, creating a savory, creamy texture that warms the heart and fills the belly. Perfect for busy weeknights or cozy family gatherings, it’s a dish that reminds us of home, where every bite is infused with love and tradition.

As a staple in many Canadian kitchens, this casserole is beloved for its simplicity and deliciousness. It’s the kind of meal that invites everyone to the table, making it a great choice for Sunday dinners or potlucks. With just a handful of ingredients, you can create a wholesome dish that’s not only budget-friendly but also a hit with kids and adults alike. It’s a true testament to Canadian culinary heritage, celebrating comfort food at its finest.

Tips for the Best Chicken and Rice Casserole with Cream of Mushroom

To ensure your Chicken and Rice Casserole turns out perfectly, use bone-in chicken thighs as they add moisture and flavor throughout the cooking process. Make sure to cover the dish tightly with aluminum foil for the first hour to trap steam, allowing the rice to absorb the chicken juices fully. Check the chicken's internal temperature; it should reach 74°C (165°F) before serving to ensure it's cooked through without drying out.

What to Serve With It

This Chicken and Rice Casserole is best served hot out of the oven, garnished with fresh parsley for a touch of color. Pair it with a crisp garden salad dressed in a light vinaigrette to balance the richness of the casserole. For a true Canadian twist, consider serving it alongside a bowl of steamed green beans seasoned with butter and a sprinkle of salt, creating a delightful contrast of flavors and textures.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place the casserole in a preheated oven at 175°C (350°F) covered with foil to prevent drying out. If you want to freeze it, make sure it's cooled completely first; it can be stored in the freezer for up to three months. When ready to eat, thaw in the fridge overnight and reheat as described.

Nutrition Per Serving

460

Calories

37g

Protein

22g

Fat

28g

Carbs

Fiber3g

Sugar8g

Sodium604mg

Frequently Asked Questions

Can I use brown rice instead of white rice in this casserole?+

Yes, you can use brown rice, but you'll need to increase the cooking time and add a bit more liquid, as brown rice requires longer to cook.

Is it possible to make this dish ahead of time?+

Absolutely! You can assemble the casserole the night before, cover it, and store it in the fridge. Just add a few extra minutes to the baking time if it's chilled.

What can I substitute for cream of mushroom soup?+

If you prefer a homemade option, you can create a simple white sauce with sautéed mushrooms, butter, flour, and milk, or use cream of chicken soup for a different flavor.

Can I add vegetables to this casserole?+

Definitely! You can mix in frozen peas, corn, or diced carrots for added nutrition and flavor; just ensure they are evenly distributed.

How do I prevent the rice from being mushy?+

To avoid mushy rice, make sure to measure the liquid accurately and follow the recipe closely. Also, covering the dish tightly helps the rice cook evenly.

Recipe at a Glance

Prep:

10 min

Cook:

1 hr 20 min

Total:

1 hr 30 min

Servings:

Difficulty:

Easy

Pro Tips

1Do not rinse the rice — the starch helps thicken the sauce as it bakes and creates a creamier texture.
2Use bone-in, skin-on thighs for maximum flavour and moisture. The bones enrich the rice while cooking and the skin crisps beautifully.
3If rice seems dry at the 60-minute mark, add 60 ml more broth before uncovering to finish baking.
4Let it rest after baking so the rice can absorb any remaining liquid and firm up slightly for cleaner serving.

Variations

Add 150 g sliced mushrooms and 100 g diced celery to the rice mixture for extra vegetables and texture.
Use cream of chicken soup instead of mushroom for a milder flavour that kids prefer.
Swap half the broth for dry white wine for a more sophisticated flavour profile suitable for dinner guests.

Casseroles & Bakes

Chicken and Rice Casserole with Cream of Mushroom

Trust us — this Chicken and Rice Casserole with Cream of Mushroom will become your new favourite.

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience