Creamy Mushroom Chicken and Rice

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!

Ingredients

(amounts are listed in the recipe card at the bottom of the post)

boneless chicken

mushrooms

fresh broccoli

chicken broth

beef bouillon

cream of chicken soup (or cream of mushroom soup)

uncooked long grain and wild rice

dried onion flakes

onion powder

celery seed

paprika

Fresh chopped parsley for garnish

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 Creamy Mushroom Chicken and 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. Click for 18.6 oz individual baking dishes.

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 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. Click for 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

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• Crockpot Chicken and Wild Rice Soup
• Sweet and Sour Chicken with Fried Rice