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.



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


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

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

623 calories; 25.9 g total fat; 85 mg cholesterol; 2057 mg sodium. 62.9 g carbohydrates; 32.5 g protein; Full Nutrition

Reviews (96)

Read More Reviews
118 Ratings
  • 5 star values: 80
  • 4 star values: 32
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
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
Rating: 5 stars
The whole family loved this and I will make this my go to chicken and rice dish for now on Read More
Rating: 5 stars
This is so good. Use slightly less seasoned salt than recommended; otherwise change nothing! Read More
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 5 stars
So good. I made a few changes based on what i had on hand first i used one small can of mushrooms and added some minced garlic (cooked in butter not olive oil.) also i left out the cheese and croutons simply because i did not have any and i forgot to put in the season salt. My super pickey daughter loved it (after i picked out the big chuncks of mushrooms.) My husband also liked it we both felt however that in need a little spice. (due to the season salt) We just added a little hot sauce to our portion and it was perfect. I don't think it needed the cheese or the crutons. I will making this again. Read More