Name: Mushroom Chicken and Rice Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 cups shredded rotisserie chicken; 1 (10.5 oz) can cream of mushroom soup; ½ cup sour cream; 1 cup frozen mixed vegetables; 1½ cups long grain white rice (uncooked); 2½ cups chicken broth; 1 tsp onion powder; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; ½ cup shredded mozzarella (optional, for topping); 1 tbsp melted butter (for greasing the dish)

When Comfort Calls, This Casserole Answers

Hey there, kitchen crew! Wyatt here, and I’ve gotta tell ya—some days just scream for a hug in a baking dish. You know those nights? When the wind’s howlin’, the inbox is overflowin’, and your crew’s stompin’ around like hangry bears? That’s when my Mushroom Chicken and Rice Casserole swoops in like a culinary superhero. This ain’t just dinner; it’s a creamy, dreamy, one-pan peace treaty between chaos and coziness.

Picture this: tender shreds of rotisserie chicken lounging in a velvety mushroom gravy, tangled up with fluffy rice and pops of colorful veggies. All baked until the top’s just kissin’ golden perfection. Best part? You’re 10 minutes from oven to table—no fancy skills needed. I built this recipe for real life: busy schedules, empty pantries, and that universal craving for something hearty that won’t chain you to the stove. So tie on that apron (or don’t—we’re rebels here), and let’s turn ordinary ingredients into legendary comfort!

Rainy Days & Rotisserie Revelations

Mushroom Chicken and Rice Casserole

Print Recipe

Creamy, cozy, and loaded with flavor—this Mushroom Chicken and Rice Casserole is a one-dish wonder that brings comfort to the table fast. Made with rotisserie chicken, veggies, and a rich mushroom base, it’s a family-friendly classic that’s big on taste and easy on effort.

Author: Wyatt Porter
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 1x

Ingredients

Scale

2 cups shredded rotisserie chicken

1 (10.5 oz) can cream of mushroom soup

½ cup sour cream

1 cup frozen mixed vegetables

1½ cups long grain white rice (uncooked)

2½ cups chicken broth

1 tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

½ cup shredded mozzarella (optional, for topping)

1 tbsp melted butter (for greasing the dish)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with melted butter.

In a large bowl, combine chicken, cream of mushroom soup, sour cream, mixed vegetables, rice, chicken broth, and all seasonings.

Pour mixture into the prepared baking dish and spread evenly.

Cover tightly with foil and bake for 45 minutes.

Remove foil, sprinkle with mozzarella if using, and bake uncovered for an additional 10–15 minutes, or until rice is tender and top is lightly golden.

Let sit for 5 minutes before serving.

Nutrition

Calories: 390
Fat: 21g
Carbohydrates: 28g
Protein: 22g

This recipe’s got roots, y’all. Back in my college days, my tiny apartment kitchen was basically a closet with dreams. One stormy Tuesday, my roommate Jax burst in soaked, holding a dripping rotisserie chicken like Excalibur. “Emergency rations!” he declared. We scavenged rice, a lone can of mushroom soup, and freezer-burned peas. What emerged from our jury-rigged oven was… magic. That slapdash casserole fueled all-night study sessions, breakups, and celebrations for years.

Now, whenever thunder rumbles, I make this—but with a few Wyatt upgrades (sorry, Jax—sour cream > ketchup packets). It’s still that same edible security blanket, proof that great food isn’t about perfection. It’s about turning “what’s left?” into “what’s next?” Pass the forks, please.

Gather Your Flavor Brigade

Here’s your grocery A-team:

Rotisserie chicken (2 cups shredded): Your MVP! Skip the stove—grab a pre-cooked bird. Chef’s hack: Use dark meat for extra richness, or sub turkey/tofu.
Cream of mushroom soup (1 can): The cozy glue. Swap alert: Cream of celery or golden mushroom work great too!
Sour cream (½ cup): Secret tang agent. Yogurt or mayo in a pinch, but sour cream’s silkiness? *chef’s kiss*
Frozen mixed veggies (1 cup): Color cannon! Peas, carrots, corn—they’re nutrient ninjas. Fresh? Sauté ’em first!
Long grain white rice (1½ cups uncooked): Fluff master. Critical: Don’t sub instant or brown rice here—they cook differently!
Chicken broth (2½ cups): Flavor foundation. Vegetarian? Veg broth shines too.
Seasoning squad: Onion powder, garlic powder (hello, umami!), salt, and pepper. Simple but mighty.
Mozzarella (½ cup, optional): Melty crown. Gruyère or cheddar? Yes, please!
Melted butter (1 tbsp): Your non-stick insurance policy.

Pro insight: Rotisserie chickens vary in size. Need 2 cups? That’s roughly ½ a standard bird. Save the rest for tacos tomorrow!

Let’s Build Flavor Town!

Step 1: Fire up that oven to 375°F (190°C). Grab your 9×13″ dish—this is non-negotiable for even cooking. Brush melted butter all over like you’re Picasso with a pastry brush. (Why? No stuck-on casualties later!)

Step 2: In a big bowl, toss in EVERYTHING except the cheese. Chicken, soup, sour cream, veggies, rice, broth, spices—dump it all in! Now channel your inner mixologist: stir gently but thoroughly. Key tip: Don’t freak if it looks soupy. Rice will drink it up!

Step 3: Pour your creation into the buttery dish. Smooth the top like you’re frosting a cake. Chef’s hack: Bang the dish lightly on the counter to settle gaps.

Step 4: Seal TIGHTLY with foil. This traps steam to cook rice. Crimp edges like you’re tucking in a toddler. Bake 45 minutes. Resist peeking! Steam escape = crunchy rice rebellion.

Step 5: Uncover (hello, cheesy opportunity!). Sprinkle mozzarella if using. Bake naked (the casserole, not you) 10-15 mins until golden and bubbly. Doneness test: Rice should be tender, liquid absorbed. If watery, re-cover and bake 5 more mins.

Step 6: REST 5 minutes. This is crucial! Letting it sit thickens the sauce. Use the time to light candles or yell “Dinner’s ready!”

Plate It Like a Pro (Minimal Effort Required!)

Scoop generous portions into shallow bowls—this casserole loves to sprawl. Garnish with fresh parsley or chives for a color pop. Pair with a crisp green apple salad or garlic bread soldiers for dipping. For drama? Serve straight from the dish at the table. Let everyone dig into that cheesy crust while sharing their wildest day stories. Comfort food’s best served with connection!

Shake It Up, Sugar!

1. Creamy Cajun Twist: Swap mixed veggies for holy trinity (onion, celery, bell pepper). Add 1 tsp Cajun seasoning and a dash of hot sauce. Top with andouille sausage slices!

2. Mushroom Lover’s Overload: Sauté 8 oz sliced creminis with garlic before mixing in. Swap mozzarella for Swiss cheese—nutty heaven!

3. Light & Bright: Use Greek yogurt instead of sour cream, low-sodium broth, and cauliflower rice (reduce broth to 1½ cups). Skip cheese—still delish!

4. Wild Rice Wonder: Replace white rice with 1 cup uncooked wild rice blend. Bake 60 mins covered + 15 uncovered. Earthy elegance!

Wyatt’s Whispered Wisdom

This recipe’s evolved more than my hairline since college! Originally, we used water instead of broth (yikes) and topped it with crushed potato chips. Tasty? Sure. Classy? Nah. Broth deepened the flavor, and cheese? Upgrade unlocked. Funny story: Once baked it forgetting the rice. We called it “Creamy Chicken Mushroom Soup Slop.” Ate it anyway—hunger is the best sauce! Now I keep ingredients on deck for emergency comfort. Pro tip: Double it for potlucks. You’ll leave with empty dishes and new friends.

Your Burning Questions, Answered

Q: Why is my rice still crunchy?
A: Likely culprit: old rice or insufficient liquid. Rice absorbs liquid slower as it ages. Next time, add ¼ cup extra broth. If it happens, splash 2 tbsp broth overtop, re-cover, bake 10 more mins.

Q: Can I prep this ahead?
A: Absolutely! Mix everything (except cheese) in the baking dish. Cover and fridge up to 24 hours. Add 5-10 mins bake time since it’s cold. Add cheese last 15 mins.

Q: Freezer-friendly?
A: You bet! Freeze before baking. Thaw overnight in fridge, then bake as directed (may need +10 mins). Cooked casserole freezes well too—reheat covered at 350°F.

Q: Brown rice option?
A: Not recommended here—it needs more liquid/time. Try my Wild Rice Wonder variation instead!

Nutritional Nuggets

Final Thoughts: One Dish, Endless Comfort

At the end of a long day, there’s something almost magical about scooping into a bubbling, golden casserole and tasting that warm, familiar hug. This Mushroom Chicken and Rice Casserole isn’t just about feeding your belly—it’s about feeding your spirit. It’s real food, for real life, built from pantry staples and memories, and meant to be shared by the forkful with people you love (or solo with fuzzy socks—no shame here).

Whether you’re weathering a thunderstorm, juggling homework and deadlines, or just craving something that tastes like home, this dish has your back. So keep a rotisserie chicken in your cart and a can of soup in your cupboard—because when comfort calls, now you’ve got the perfect answer.

And if someone asks for seconds before you sit down? Take it as the highest compliment.