Chicken and Rice Casserole, Mushroom Gravy
If you’re searching for a comforting, hearty dish that combines tender chicken, fluffy rice, and rich mushroom gravy, you’ve found your new favorite dinner. This Chicken and Rice Casserole, Mushroom Gravy is the perfect weeknight meal that feels like a warm hug on a plate. It’s simple to prepare, loaded with flavor, and offers a creamy texture that will have everyone coming back for seconds. Whether you’re cooking for family or meal prepping for the week, this casserole hits all the right notes with minimal fuss.
Top Reasons to Make Chicken and Rice Casserole, Mushroom Gravy
- Comfort food at its finest: Creamy mushroom gravy combined with tender chicken and perfectly cooked rice makes this dish incredibly satisfying.
- One-dish wonder: Everything cooks together in one casserole, saving time on cleanup and making dinner effortless.
- Versatile and customizable: Add cheese for extra indulgence, swap mushrooms for your favorite veggies, or use different herbs to suit your taste.
- Great for leftovers: This casserole reheats beautifully, making it ideal for busy weekdays.
- Balanced meal: Protein, carbs, and veggies all in one dish—perfect for a nourishing dinner.
Ingredient Breakdown
- Cooked chicken (2 cups, shredded): Using cooked chicken cuts down on cooking time and ensures the meat stays juicy and tender in the casserole.
- Long-grain rice (1 cup, uncooked): This rice cooks up fluffy and absorbs the mushroom gravy beautifully.
- Cream of mushroom soup (1 can, 10.5 oz): Acts as the base for the creamy mushroom gravy, giving the casserole its rich texture.
- Chicken broth (1 can, 14.5 oz): Adds moisture and enhances the savory depth of the dish.
- Milk (1 cup): Balances the richness of the soup and broth, creating a smooth sauce.
- Mushrooms (1 cup, sliced): Fresh mushrooms lend an earthy flavor and meaty texture to the gravy.
- Onion (1, diced): Provides sweetness and aromatic depth when sautéed.
- Olive oil (2 tablespoons): Used to sauté the mushrooms and onions, adding richness and helping to develop flavor.
- Garlic powder (1 teaspoon): Brings warmth and subtle pungency to the casserole.
- Onion powder (1 teaspoon): Enhances the onion flavor and adds complexity.
- Salt and pepper: Essential for seasoning to taste.
- Shredded cheddar cheese (1 cup, optional): For a melty, cheesy topping that adds an indulgent finish.
Tools & Equipment Needed
- Large skillet or frying pan: To sauté the mushrooms and onions for the mushroom gravy base.
- Mixing bowl: For combining the cooked chicken, rice, and sauce ingredients.
- Casserole dish (9×13 inches preferred): To bake the casserole evenly.
- Measuring cups and spoons: For accurate ingredient measurements.
- Wooden spoon or spatula: To stir and combine ingredients without scratching cookware.
- Oven mitts: Safety first when handling the hot casserole dish.
Chicken and Rice Casserole, Mushroom Gravy, Made Easy
Step 1: Prepare the mushroom gravy base
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms, sautéing until softened and fragrant, about 5-7 minutes. Stir in the garlic powder and onion powder, cooking for another minute. Pour in the cream of mushroom soup, chicken broth, and milk, stirring until smooth and combined. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Step 2: Combine chicken, rice, and gravy
In a mixing bowl, combine the cooked shredded chicken, uncooked long-grain rice, and the mushroom gravy mixture from the skillet. Add salt and pepper to taste, then stir everything together until the rice is evenly coated with the sauce.
Step 3: Transfer to casserole dish and bake
Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9×13-inch casserole dish, spreading it out evenly. If using, sprinkle the shredded cheddar cheese evenly over the top for a golden, bubbly crust.
Step 4: Bake until bubbly and cooked through
Cover the casserole with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the rice is tender. Let it rest for about 5 minutes before serving.
Low-Carb/Keto Alternatives
- Swap long-grain rice for cauliflower rice to reduce carbs and keep the texture light.
- Use heavy cream instead of milk for a richer gravy with fewer carbs.
- Replace cheddar cheese with a full-fat cheese like mozzarella or gouda for keto-friendly topping.
- Ensure the chicken broth is low sodium and free of added sugars or fillers.
Little Things that Matter
- Don’t skip sautéing the mushrooms and onions: This step adds a caramelized depth to your mushroom gravy that canned soup alone can’t provide.
- Use cooked chicken: It keeps the meat tender and prevents overcooking during the bake.
- Season well: Taste the mushroom gravy before mixing with rice and chicken and adjust salt and pepper accordingly.
- Rest before serving: Allow the casserole to settle after baking to let the flavors meld and prevent it from being too runny.
- Mix it up: For a twist, add a handful of chopped fresh thyme or rosemary to the mushroom gravy.
Storage Pro Tips
This Chicken and Rice Casserole, Mushroom Gravy holds up well in the fridge for 3-4 days. Store leftovers in an airtight container and reheat gently in the microwave or oven. For longer storage, freeze in portions for up to 2 months. When reheating from frozen, thaw overnight in the fridge for best results, then warm thoroughly until hot and bubbly.
Your Questions, Answered
Can I use brown rice instead of long-grain white rice?
Yes, you can substitute brown rice, but keep in mind that it will require a longer cooking time and may need additional liquid. You might want to par-cook the brown rice before mixing it into the casserole to ensure it cooks evenly.
Is it okay to use fresh cream of mushroom soup?
Absolutely! Making your own cream of mushroom soup from scratch boosts flavor and controls ingredients. Just prepare a mushroom sauce with flour, butter, milk, and sautéed mushrooms and onions, then use it in place of the canned soup.
Can I make this casserole ahead of time?
Definitely. You can assemble the casserole a few hours or even a day in advance, cover it tightly, and refrigerate before baking. This makes it a great option for meal prep or entertaining.
What can I serve alongside this casserole?
Pair this dish with a crisp green salad or roasted vegetables to add freshness and a variety of textures to your meal. Steamed green beans or roasted carrots make excellent complements.
One Pan, More Ideas
- For a creamy and herby twist, try the Creamy Herb Chicken Wild Rice Bake, which features wild rice and fresh herbs for a flavor-packed alternative.
- If you love smoky flavors, the Smoky Paprika Chicken Rice One Pot is an easy, bold dish that cooks everything together in one pan.
- For a skillet version with luscious mushroom gravy, check out the Creamy Mushroom Thyme Chicken Skillet, perfect for a quick dinner option.
Wrap-Up
This Chicken and Rice Casserole, Mushroom Gravy is a must-try for anyone who craves a comforting, easy, and flavorful meal. With simple ingredients that come together in one dish, it’s ideal for busy nights and feeding a crowd. The creamy mushroom gravy elevates humble chicken and rice into something special, and the option to add cheese makes it even more irresistible. Plus, it pairs beautifully with a variety of sides or can stand alone as a satisfying dinner. Whether you’re new to casseroles or a seasoned pro, this recipe is a reliable go-to that will quickly become a staple in your kitchen.
Bring this dish to your family table soon—you won’t regret it!
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Chicken and Rice Casserole, Mushroom Gravy
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced mushrooms, sautéing until softened and fragrant, about 5-7 minutes. Stir in the garlic powder and onion powder, cooking for another minute. Pour in the cream of mushroom soup, chicken broth, and milk, stirring until smooth and combined. Let the mixture simmer for 3-4 minutes until it thickens slightly.
- In a mixing bowl, combine the cooked shredded chicken, uncooked long-grain rice, and the mushroom gravy mixture from the skillet. Add salt and pepper to taste, then stir everything together until the rice is evenly coated with the sauce.
- Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13-inch casserole dish, spreading it out evenly. If using, sprinkle the shredded cheddar cheese evenly over the top for a golden, bubbly crust.
- Cover the casserole with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the rice is tender. Let it rest for about 5 minutes before serving.
Notes
- Use cooked chicken to keep the meat tender and prevent overcooking during baking.
- Sauté mushrooms and onions first to deepen the flavor of the mushroom gravy.
- Let the casserole rest after baking to allow flavors to meld and avoid a runny texture.
