Picture this: tender chicken smothered in a velvety mushroom sauce, nestled over fluffy rice that soaks up every drop of flavor. Cream of mushroom chicken and rice isn’t just a meal—it’s a hug in a bowl! This dish has been a dinnertime hero since the 1950s, when canned soups became pantry staples. But here’s the twist: your version won’t taste like a retro relic.
With a few modern tweaks, this classic becomes a creamy, savory masterpiece that’s ready in 45 minutes. Think of it as the cozy cousin of our popular garlic butter chicken pasta, but even easier for busy nights. Whether you’re feeding picky kids or meal-prepping for the week, this recipe is your ticket to stress-free comfort. Ready to make magic? Let’s dig in!
What is Cream of Mushroom Chicken and Rice?
Why the mouthful of a name? Let’s break it down: Cream (hello, luscious sauce), Mushroom (earthy goodness), Chicken (juicy protein), and Rice (fluffy carb vehicle). Legend says the dish was invented by a busy parent who stared into their pantry and thought, “Soup + chicken + rice = dinner saved.” (Okay, maybe not—but it should be!) As the old saying goes, the way to a man’s heart is through his stomach, and this recipe wins hearts (and hungry bellies) with zero fuss. So, toss that takeout menu and let’s cook something that tastes like a love letter to your slow cooker.
Why You’ll Love This Cream of Mushroom Chicken and Rice
- Creamy Comfort, No Compromises: Silky sauce clings to every bite, thanks to the dynamic duo of cream of mushroom soup and broth. It’s like mac and cheese’s sophisticated sibling.
- Budget-Friendly Brilliance: At under $10 for 4 servings, it’s cheaper than drive-thru—and tastier!
- Toppings Galore: Sprinkle crispy bacon, fresh parsley, or grated Parmesan to level up your bowl.
Prefer casseroles? Try our chicken broccoli rice casserole next!
How to Make Cream of Mushroom Chicken and Rice
Quick Overview
- Prep Time: 10 mins | Cook Time: 35 mins
- Key Perks: One-pan wonder, pantry staples, kid-approved.
Key Ingredients
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- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 can cream of mushroom soup (10.5 oz)
- 1½ cups chicken broth
- 1 cup sliced cremini mushrooms
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 tsp thyme
- Salt, pepper, and olive oil
Step-by-Step Instructions
- Sear the Chicken: Heat 1 tbsp oil in a skillet. Season chicken with salt/pepper, then sear 4 mins per side until golden. Remove and set aside.
- Sauté the Good Stuff: In the same pan, cook onions and mushrooms for 3 mins. Add garlic and thyme; stir until fragrant.
- Mix & Simmer: Pour in soup, broth, and rice. Stir, nestle chicken into the mixture, then cover and simmer on low for 25 mins.
- Rest & Serve: Let sit 5 mins off heat. Fluff rice, garnish, and devour!
What to Serve With Cream of Mushroom Chicken and Rice
- Crispy Roasted Broccoli: For a crunchy contrast.
- Buttery Garlic Bread: To swipe up every drop of sauce.
- Simple Arugula Salad: Tossed with lemon vinaigrette.
Top Tips for Perfecting Cream of Mushroom Chicken and Rice
- Mushroom Upgrade: Swap cremini for shiitake for a bolder flavor.
- Rice Rescue: If rice sticks, add ¼ cup broth and stir gently.
- Creamier Sauce: Stir in 2 tbsp sour cream after cooking.
Storing and Reheating Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freeze: Portion into freezer bags (up to 3 months).
- Reheat: Microwave with a splash of broth, or warm in a skillet over low heat.
Cream of Mushroom Chicken and Rice
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup long-grain white rice uncooked
- 1 can 10.5 oz cream of mushroom soup
- 1½ cups low-sodium chicken broth
- 1 cup sliced cremini mushrooms
- ½ cup diced yellow onion
- 2 garlic cloves minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Prep Ingredients: Dice onion, mince garlic, and slice mushrooms.
- Sear Chicken: Heat olive oil in a skillet. Season chicken with salt/pepper, then sear 4 minutes per side until golden. Remove and set aside.
- Cook Aromatics: In the same skillet, sauté onion and mushrooms for 3 minutes. Add garlic and thyme; cook 1 minute.
- Combine: Stir in rice, cream of mushroom soup, and broth. Nestle chicken into the mixture.
- Simmer: Cover and cook on low heat for 25 minutes. Remove from heat; let rest 5 minutes.
- Serve: Fluff rice, garnish with parsley, and enjoy!