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+ servings

Chicken and Rice Casserole

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Susanne Susanne Eagan


  • 2 cups of white rice
  • 2 cups of chicken broth
  • 2 chicken breasts or about a pound
  • 2 tablespoons of butter
  • 1 can of condensed cream of chicken soup
  • 1 can of condensed cream of mushroom soup
  • 1 can 4 oz. of mushrooms (I used pieces and stems but button mushrooms would be fine too)


  1. Prepare 2 cups of rice following package directions substituting water for chicken broth.
  2. Shred cooked chicken and set it aside
  3. In a large sauce pan melt 2 tablespoons butter
  4. Once the butter is melted add in cream of mushroom and cream of chicken soups, blend together
  5. Add in mushrooms
  6. Add shredded chicken to skillet and stir into mixture
  7. Salt and pepper to taste
  8. Stir rice into mixture allow it to sit for 2-5 minutes
  9. Pour into a 9×13 casserole dish and bake a 350⁰ for 30 minutes