1Preheat Oven and Prep Dish
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup
Juicy seasoned chicken, fluffy long grain rice, and savory garlic mushrooms baked in a rich cream of mushroom sauce under a golden crust.
Quick Answer • Test Kitchen Standard
- Preheat Oven and Prep Dish: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Whisk Rice and Soup Base: In the baking dish, whisk together rinsed uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, sliced cremini mushrooms, and black pepper until uniform.
- Season Chicken: Rub chicken pieces with melted butter and season on both sides with dry onion soup mix and garlic powder.
Quick Look
| Recipe | Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup |
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Got chicken? Never wonder what’s for dinner again.
Wondering how to make the ultimate nostalgic baked chicken and rice casserole that requires zero pre boiling? You have come to the right place. This easy one pan dinner uses savory cream of mushroom soup to deliver creamy, comforting perfection.
Chickeeen At A Glance: Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup
- Prep Time: 15 mins | Cook Time: 50 mins
- Ideal Pull Temp: 165°F (74°C) internal doneness in chicken and center of casserole
- Elena’s Golden Rule: Sear the seasoned chicken in a hot skillet for 2 minutes per side before placing on top of the rice to develop rich golden color and flavor.
- Master Chart: Compare cooking times and pull temperatures on our Master Chicken Cooking Times Chart
Enclosed Steam Trapping for Fluffy Casserole Rice
Baking uncooked rice in a casserole dish without a tight seal allows hot oven air to evaporate liquid before the rice starch can hydrate, leaving grains hard and crunchy. Sealing the baking dish tightly with aluminum foil creates an enclosed steam chamber at 375°F. Trapped steam pressure forces hot broth and savory mushroom gravy into the rice grains, swelling them into tender, fluffy texture.
Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup Ingredients Spotlight
Here is what you need to make this recipe for classic oven baked chicken and rice with cream of mushroom soup:
Chicken Breasts or Thighs: Bakes succulent and tender nestled right on top of the steaming rice.
Long Grain White Rice: Steams in the mushroom chicken broth, absorbing rich savory flavor.
Cream of Mushroom Soup: Brings deep earthy umami and velvety creaminess to the sauce.
Dry Onion Soup Mix: The classic secret ingredient that provides concentrated savory onion and herb seasoning.
What to Serve With Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup
Serve with garlic roasted green beans, steamed broccoli florets, and warm buttermilk dinner rolls.
How to Store and Reheat Classic Oven Baked Chicken and Rice with Cream of Mushroom Soup
Store leftovers tightly covered in the refrigerator for up to 4 days. Warm individual portions in a 350°F oven for 12 minutes with a splash of broth, or microwave for 2 minutes.
The Technique
Mastering Baked Chicken and Rice with Cream of Mushroom Soup comes down to precise temperature control and key technique cues.
2Whisk Rice and Soup Base
In the baking dish, whisk together rinsed uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, sliced cremini mushrooms, and black pepper until uniform.
3Season Chicken
Rub chicken pieces with melted butter and season on both sides with dry onion soup mix and garlic powder.
4Arrange Chicken Over Rice
Nestle seasoned chicken pieces directly on top of the rice and soup mixture in a single layer.
5Seal Tightly and Bake
Cover the dish tightly with heavy aluminum foil, crimping the edges securely. Bake at 375°F for 40 minutes. Remove foil and bake uncovered for 10 minutes longer until rice is tender, liquid is absorbed, and chicken reaches 165°F. Rest 5 minutes before serving.
Test Kitchen Standards
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
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Safety & Juiciness
Safe Pull Temp
165°F White / 175°F Dark
Exact target internal pull temperatures by cut to lock in maximum moisture.
Read Full Guide
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⏱️
Moisture Lock
Resting Time Formula
5 to 15 Minutes
Retain up to 40% more natural juices with proper carryover heat resting.
Read Full Guide
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🧂
Deep Flavor
Salt Ratio & Timing
1% by Total Weight
Dry brining science and salt penetration window for deeply seasoned poultry.
Read Full Guide
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🍗
Maximum Crunch
Crispy Skin Science
Surface Dehydration
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Read Full Guide
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Get Printable Chart
→
Master Chicken Cooking Times and Temperature Chart
Every cut, cooking method, and safe pull temperature on one printable page.
Practical notes
Substitutions
Bone in chicken thighs can replace breasts. Cream of celery or cream of chicken soup can substitute for mushroom.
Storage
Store leftovers tightly covered in the refrigerator for up to 4 days.
Make ahead
Rinse the rice and whisk the soup and broth mixture up to 24 hours in advance. Combine in the baking dish right before placing into the oven.
Reheating
Warm individual portions in a 350°F oven for 12 minutes with a splash of broth, or microwave for 2 minutes.
Nutrition per serving
Calories
380
Protein
32g
Fat
26g
Carbs
1g
Sodium
620mg
Sugar
0g
Calculated by Nutrifox · estimates only · varies by brand
Frequently asked
Baked Chicken and Rice with Cream of Mushroom Soup, your questions.
Why is my rice still crunchy in chicken and rice casserole?
Crunchy rice happens when steam escapes during baking or insufficient liquid was added. To guarantee tender rice, use warmed broth, rinse your rice first, and seal the baking dish airtight with heavy-duty foil so no steam can evaporate.
What makes Baked Chicken and Rice with Cream of Mushroom Soup worth making?
Juicy seasoned chicken, fluffy long grain rice, and savory garlic mushrooms baked in a rich cream of mushroom sauce under a golden crust.
How long does Baked Chicken and Rice with Cream of Mushroom Soup take to make?
Baked Chicken and Rice with Cream of Mushroom Soup takes 65 minutes total: 15 min prep and 50 min cook time.
What equipment do you need for Baked Chicken and Rice with Cream of Mushroom Soup?
You will need: 9x13-inch heavy ceramic or cast iron casserole dish, Heavy-duty aluminum foil, Medium mixing bowl and whisk, Instant-read digital thermometer.
What is the key technique for Baked Chicken and Rice with Cream of Mushroom Soup?
**Seal Tightly and Bake**: Cover the dish tightly with heavy aluminum foil, crimping the edges securely. Bake at 375°F for 40 minutes. Remove foil and bake uncovered for 10 minutes longer until rice is tender, liquid is absorbed, and chicken reaches 165°F. Rest 5 minutes before serving.
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Technique Guides
Related Techniques
- Chicken Internal Temperature Pull temps by cut
- How to Brine Chicken Wet & dry brine times
- Crispy Chicken Skin Maillard at 280°F+
- How Long to Rest Chicken Up to 40% more juice
- How to Season Chicken 45 min before cooking
- Chicken Cuts Guide Breast vs thigh vs drum
- How to Spatchcock a Chicken 30% faster, 100% crispy skin