This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience.

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

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  • Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

  • Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.

  • Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.

Nutrition Facts

623 calories; protein 32.5g; carbohydrates 62.9g; fat 25.9g; cholesterol 85.5mg; sodium 2057.1mg. Full Nutrition
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Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2013
I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried onions ( the kind in the can) to top. Used the basic recipe to make. Very good! Had leftover chicken to use up and this was a great jumping off recipe. Thanks so much, hubby says thanks too! Read More
(42)

Most helpful critical review

Rating: 3 stars
05/20/2014
This was not a bad recipe but not one I'll probably make again. I thought it was a little bland and needed something extra that I couldn't put my finger on. I also didn't love the sour cream I would've rather doubled the cream of chicken soup. Read More
(1)
144 Ratings
  • 5 star values: 99
  • 4 star values: 38
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/17/2013
I hate when people change the recipe but I'm going to be one of those people because I used what I had in my pantry and fridge. I used full fat everything, subbed swiss cheese and used fried onions ( the kind in the can) to top. Used the basic recipe to make. Very good! Had leftover chicken to use up and this was a great jumping off recipe. Thanks so much, hubby says thanks too! Read More
(42)
Rating: 4 stars
06/25/2013
This was the best chicken and mushroom casserole i have made so far, but i made a few changes. I doubled the recipe, but did not double the amount of chicken (i don't like a lot of meat in casseroles personally), did not double the cheese or croutons either to save on calories. I used cream of mushroom soup because the fat free version is sold in the big cans, which are much cheaper than the small cans, but they did not sell the fat free cream of chicken soup in the big cans. I used a combination of low fat sharp cheddar, low fat smoked gouda and 2% milk Velveeta cheeses instead of cheddar cheese to save on calories. I think you could use pretty much any cheese you have on hand or skip the cheese altogether and it would still be great. I mixed a half cup of the cheese mixture into the casserole and sprinkled a half cup on top with about a quarter cup of seasoned croutons i smashed with a rolling pin in a Ziploc bag. I also replaced a little less than half a cup of chicken broth with white wine which added a wonderful flavour, and i halved the seasoned salt and added maybe half a teaspoon to a teaspoon of old bay seasoning. I also used brown rice because it's healthier and caramelized a couple cloves of garlic with the onion and mushrooms. It turned out amazingly! I'll definitely be making this again! Read More
(27)
Rating: 5 stars
02/05/2013
I made this and the kids loved it. My son already declared that he wanted it for his birthday dinner. That's how good it was. I modified it a bit by using farro instead of rice and cream of mushroom soup. I have never had my kids go so crazy over anything I've made before. Read More
(23)
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Rating: 5 stars
01/23/2019
Hi Everyone - I'm the original submitter. I just want to add a note on the seasoned salt as I don't use a tablespoon in my own recipe either. That was one of several little tweaks Allrecipes made before publishing. My own recipe calls for a much more conservative TEAspoon of seasoned salt. Thanks! Read More
(16)
Rating: 5 stars
02/13/2014
Great recipe! I always like to add something green to a casserole, slip in a veggie, so this time had green peas on the shelf. Delicious. Next time will try with broccali or asparagus. Everything else I followed as written. Read More
(8)
Rating: 5 stars
03/27/2014
Really delicious. Have been looking for a good chicken casserole recipe. I found this one and gave it a shot. I increased the amount of rice, chicken, cream of chicken soup and sour cream due to the amount of people in my family. Thought the dish might wind up being too liquidy or rich, but it wasn't. The liquids do cook out to help solidify the casserole. It also did not taste overly rich. The cheese and crushed croutons on top are a very nice touch. Would highly recommend this to anyone who likes chicken and rice. If you have a picky eater who you don't think will like the other ingredients, don't worry. The veggies and creams blend in with the taste very well. Read More
(8)
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Rating: 4 stars
12/01/2013
Thought it was a great casserole! I had to use more liquid in the rice, but it turned out nicely. I also substituted 'Top The Tator' for the sour cream. It added an extra little kick. Read More
(7)
Rating: 4 stars
12/28/2013
I changed this recipe up a bit. I made homemade cream of celery soup, and by doing this I didn't need to add the milk or the 1/2 of chicken broth because the cream of celery had enough liquid. So I did Greek yogurt in place of sour cream and the homemade cream of celery mixed with the rice and chicken and I also added a bag of frozen broccoli and then I added all the seasonings that I prefer. I also added more cheese than instructed and baked at 375 instead of 350, as it got done better this way. Great recipe! Read More
(6)
Rating: 5 stars
12/08/2012
This is so good. Use slightly less seasoned salt than recommended; otherwise change nothing! Read More
(6)
Rating: 3 stars
05/20/2014
This was not a bad recipe but not one I'll probably make again. I thought it was a little bland and needed something extra that I couldn't put my finger on. I also didn't love the sour cream I would've rather doubled the cream of chicken soup. Read More
(1)
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