Creamy Mushroom Chicken and Rice has juicy boneless chicken paired with mushrooms, broccoli and rice covered in a savory creamy sauce.
This recipe makes a great dinner or lunch for two. Try it for an impressive date night dish.
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Why I love this recipe
It’s super simple and delicious, and also looks and smells amazing!
Substitutions
Swap out the broccoli for peas and celery.
You can use either cream of mushroom soup or cream of chicken soup.
Equipment used in this recipe
- Cutting board
- sauce pan
- whisk
- 18.6 ounce baking dishes (or an 8 x 11)
- baking sheet
- aluminum foil
- cork trivets
How to make Chicken Mushroom Rice
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Coat two 18.6 oz individual baking dishes (or an 8 x 11 baking dish) with cooking spray and set aside.
Step 3 - Chop the broccoli and mushrooms into bite-sized pieces.
Step 4 - Dice the chicken into bite-sized pieces, or leave whole if preferred.
Step 5 - In a saucepan, combine the chicken broth and beef bouillon, bring to a boil, and stir until the cube is dissolved.
Step 6 - Add cream of chicken or mushroom soup and whisk to combine.
Step 7 - To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.
Step 8 - Layer the mushrooms and broccoli in the two dishes, divided evenly.
Step 9 - Add the chicken on top of the veggies.
Step 10 - Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.
Step 11 - Place the two dishes on a baking sheet.
Step 12 - Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.
Step 13 - Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.
Garnish with fresh parsley if desired. Serve and enjoy.
Recipe FAQ's
Yes, you can and they will both be fully cooked and tender. You can also sear the chicken in a skillet first if you prefer.
We serve this chicken and rice with a side salad and these dinner rolls.
You may also enjoy
- Green Chile Chicken Rice
- Salsa Chicken Rice Casserole
- Crockpot Chicken and Wild Rice Soup
- Sweet and Sour Chicken with Fried Rice
Creamy Mushroom Chicken and Rice Recipe
Equipment
Ingredients
- ½ pound boneless chicken
- 4 ounces mushrooms
- 1 cup fresh broccoli
- ½ cup chicken broth
- 1 cube beef bouillon
- 1 can cream of chicken soup (or cream of mushroom soup)
- ½ cup uncooked long grain and wild rice
- 2 Tablespoons dried onion flakes
- ⅛ teaspoon onion powder
- ⅛ teaspoon celery seed
- ⅛ teaspoon paprika
- ⅛ teaspoon ground black pepper
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Coat two 18.6 oz individual baking dishes (or an 8 x 11 baking dish) with cooking spray and set aside.
- Chop the broccoli and mushrooms into bite sized pieces.
- Dice the chicken into bite sized pieces, or leave whole if preferred.
- In a saucepan, combine the chicken broth and beef bouillon, bring to a boil and stir until cube is dissolved.
- Add cream of chicken (or mushroom) soup and whisk to combine.
- To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.
- Layer the mushrooms and broccoli in the two dishes, divided evenly.
- Add the chicken on top of the veggies.
- Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.
- Place the two dishes on a baking sheet.
- Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.
- Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.
- Garnish with fresh parsley if desired. Serve and enjoy.
Video
Notes
- This recipe makes a great dinner or lunch for two. Try it for an impressive date night dish.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Star
Monday 30th of May 2022
Made this last night. I used chicken breast and I doubled the recipe. Came out very tasty, I will definitely use this recipe in the future. Thank you.
nita
Saturday 15th of January 2022
i love that you can make recipes for two i am one trying to learn to cook for one . my question is can you cook this in slow cooker.
Zona
Friday 21st of January 2022
It might be possible but I have not tested this recipe in a slow cooker.
Tara
Friday 30th of October 2020
removed foil and added 1 cup shredded mozzarella cheese during last 5 minutes of baking time. Delish!!
Zona
Friday 30th of October 2020
Hi Tara, great idea! I will definitely give that a try next time I make this. Thank you 😊
Sarah
Friday 10th of July 2020
I’ve made this a few times and it’s wonderful. I do make a few changes just to fit our tastes. I use boneless, skinless thighs, and I rarely have celery on hand so I’ll use chopped onion instead. I also double the amount for my family of 4 and it feeds us plus leftovers. I like to brown the thighs first in a sauté pan, remove them to the baking dish with the broccoli, and then sauté the onion and mushrooms for a couple minutes, just enough to give them some color. I then deglaze the pan with the stock and scrape up all the yummy chicken bits to add more flavor. I then add all the other ingredients, including the rice to the sauté pan only because it gets everything mixed and coated easily. Then I pour this over the thighs and bake, covered for an hour.
Brenda
Friday 15th of November 2019
Delicious-thanks for sharing.