Creamy Mushroom Chicken Bake is a practically effortless dinner recipe the whole family loves! Mix in one dish & bake. Delicious dinner, very few dishes – WIN!
Friends – life is crazy busy? I’m sure you can relate. With so many things happening & all the running around I feel we are lucky to find the time to all sit down together & enjoy a meal.
So when I can find super quick & easy dinners, I end up making them all the time. Recipes like this Creamy Mushroom Chicken Bake are at the top of my list.
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I can mix all in one pan, bake & knock out some chores or clear out the inbox while we wait. Then we can all come together & enjoy a hot meal as a family. Perfect!
When life is so hectic, I don’t want to make recipes that take a whole lot of effort or create a big mess to clean up afterward.
Baked Chicken Recipe
You know I like to keep things simple around here. This chicken bake is a family favorite because it is so tasty. I really love that it takes just a couple of minutes to prepare for baking & only takes 1-2 dishes.
Now, you can combine these ingredients together in the casserole dish & whisk to save yourself washing an extra bowl. While I usually try to avoid making extra dirty dishes, I still prefer to whisk the ingredients together in a medium bowl first. I feel it gets mixed a bit better & the consistency is creamier.
Then you just pour it into your casserole dish & add your chicken & fried onions. Cover & bake. It is that simple. This is why I just love this recipe.
Plus it is pretty versatile too. You could add a vegetable into the mix or swap out the cream of mushroom soup for cream of chicken or celery if you prefer. But my family is crazy for mushrooms, so this is one we make again & again.
Creamy Mushroom Chicken Casserole
Here are some commonly asked questions
How to Store Leftover Casserole
The best way to store the leftovers is to transfer it to an airtight container and keep it refrigerated for up to 3 days. Sometimes if I use one of my casserole dishes that has an airtight lid, I will just place that on and pop the whole thing in the fridge. But most of the time I don’t have the room for the whole dish, so the smaller ones work better for us.
Can I use cream of chicken soup instead?
Absolutely! We love using cream of mushroom, but you can also use cream of celery, or cream of chicken – whatever we have on hand at the time.
How to Make this Creamy Mushroom Chicken Casserole
- Preheat the oven to 350ºF.
- Spray a 9×13 casserole dish with cooking spray or olive oil.
- Combine cream of mushroom soup, chicken broth, rice & onion soup mix in a medium bowl & whisk together.
- Transfer mixture to prepared baking dish
- Add chicken on top of the rice mixture.
- Sprinkle with fried onions
- Cover tightly with foil & bake for 1 hour 15 minutes to 1 hour 30 minutes.
- Remove foil for the last 10 minutes for browning.
Recipe Tips, Adaptations and Substitutions
- Swap out the cream of mushroom soup with cream of celery or cream of chicken.
- Use water instead of chicken broth.
- MAKE THIS WITH LEFTOVER CHICKEN instead of whole chicken breasts.
- Add frozen peas.
- Mix in sauted mushrooms or cooked fresh mushrooms.
- Use cooking wine or white wine instead of broth.
- Combine cream cheese and heavy cream in place of the soup.
- Add 1 tsp poultry seasoning to the mixture.
- Sprinkle bread crumbs on top before baking.
- This is also great with leftover ham.
- Cheddar cheese on top is great too!
- Serve with a side of french bread or a green salad.
Can this chicken casserole be frozen?
Yes, the leftover chicken casserole can be frozen. Make the casserole as usual and place individual servings on a cookie sheet before placing it in the coldest part of your freezer.
Once solid, remove from sheet and store together in an airtight container until ready to use.
To serve the leftover chicken casserole, let the frozen casserole thaw in the refrigerator overnight. Bake at 350 degrees Fahrenheit for about 1/2 hour or until thoroughly heated through.
Ingredients for this Baked Chicken Casserole
- boneless skinless chicken breasts
- cream of mushroom soup
- chicken broth
- regular white rice – uncooked
- onion soup mix
- fried onions
Can this recipe be doubled?
Yes, you can double this recipe. However, you will have to use 2 casserole dishes to accommodate the volume once everything is mixed together. But you can bake them side-by-side. This might also increase the cooking time – so just keep that in mind.
OPTIONAL – add a small can of diced green chiles to the mix for AMAZING flavor!
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. We typically get 2 nights out of this recipe for our family. (feeding 3-4 adults)
This recipe is great for taking to a potluck too. Just cube or slice the chicken first before baking.
This is one of those super easy recipes we make again & again.
If you love this casserole recipe, you’re going to love these other recipes that we often serve alongside it too. Please click each link below to find the easy, printable recipe!
Creamy Mushroom Chicken Bake
Ingredients
- 6 boneless skinless chicken breasts
- 2 cans Cream of Mushroom Soup 10.75-oz
- 2 cups chicken broth
- 2 cups regular white rice uncooked
- 1 package onion soup mix
- 1 cup fried onions
Instructions
- Preheat oven to 350ºF.
- Spray a 9×13 casserole dish with cooking spray or olive oil.
- Combine cream of mushroom soup, chicken broth, rice & onion soup mix in a medium bowl & whisk together.
- Transfer mixture to prepared baking dish
- Add chicken on top of rice mixture.
- Sprinkle with fried onions
- Cover tightly with foil & bake for 1 hour 15 minutes to 1 hour 30 minutes.
- Remove foil for the last 10 minutes for browning.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar Strauss-Benjamin says
Looks like a great comfort dish!
Mother of 3 says
I used to make a dish just like this and had forgotten all about it. Thanks for the reminder. Pinned.
Miz Helen says
I love this classic Chicken Bake, it always brings comfort! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
Tina Blackwell says
My family doesn’t like fried onions. Is there anything else I could substitute and put on top?
Gina Kleinworth says
Hi Tina – you could try using panko, crushed potato chips, crackers – it’s really up to you & all would be a great addition to this recipe.
Francine Paston says
Can l use a store bought rotisserie chicken taken of the bones and mix it in with the rest of the ingredients. Would it change the cooking time? Thank you for your help the recipe sounds delicious.
Gina Kleinworth says
I suppose you could Francine, it would definitely change the cooking time. However, I can’t say how much because you still have to cook it long enough for the rice to soften. If you would like to do it this way, I would suggest using cooked rice & mix in your ingredients. Then at that point, you are really just heating it in the oven prior to serving. It would no longer be a one-dish meal. But if you already have the ingredients left over from another day, then it would be a good option.
Sarah Chatham says
If you leave out the onion soup mix, do you need to replace it with anything?
Gina Kleinworth says
Hi Sarah, The onion soup mix is the flavoring for the dish. If you left it out you could add other seasonings to keep it from being bland. But at that point, it would defeat the whole purpose of making this chicken bake over any other out there. I can’t attest to what the flavor would be without it.
Laurel Zein Faulk says
i use 1 can chicken broth and one soup can of white wine
Karen Long says
I cooked this dish for 1hr 40mins total and the rice wasn’t cooked completely. What can I do to ensure the rice cooks fully?
Gina Kleinworth says
Hi Karen,
I’m thrilled that you gave it a try, but I’m so sorry your rice wasn’t fully cooked. Since things like the oven & altitude can have an effect on these things, cooking time can vary. But, the first thing that comes to mind is… your foil on TIGHTLY? It is extremely important to get a very tight seal on your dish so that the steam & moisture doesn’t escape while cooking. If this continues to be a problem, you could heat the chicken broth mixture until it is almost boiling before adding over your chicken & rice. This can help the rice to come to temperature sooner & have more time to cook. Also, you could add a little more liquid to ensure the rice has enough to absorb & compensate for any evaporation that may have happened. I hope you give it another try.
Gina
Kathleen Larson says
Could I pour over pasta instead and just bake till bbbly?
Gina Kleinworth says
I’m not really sure how well that would work. I would probably just bake the chicken & cook the pasta separately – then serve together. But I couldn’t tell you baking times or how the end result would be as I have never tried it.
Brooke says
Thank you for this super quick, easy affordable recipe! We are no strangers to chicken, mushrooms, or rice but never combined them in this fashion. This was a nice, tasty, (and less fussy!) alternative to some of our favorites! I accidentally picked up a packet of onion gravy mix rather than onion soup mix, and we added 1 small vidalia onion and a generous amount of chopped white mushrooms. Still came out great and will make again and again! A little drier than I would have liked, but when I said “I don’t think this foil is tight enough” and my boyfriend responded with “you’re being crazy, it’s fine,” I think I should have trusted my instincts over his 🙂