chicken and rice recipe with cream of mushroom soup
- The Best chicken and rice recipe with cream of mushroom soup
- Creamy Chicken and Rice with Mushroom Soup
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Chicken and Rice with Mushroom Soup Works
- ❓ Frequently Asked Questions About Creamy Chicken and Rice with Mushroom Soup
The Best chicken and rice recipe with cream of mushroom soup
This recipe has been a go-to in my kitchen for years—not just because it’s comforting, but because it’s simple enough to whip up in under an hour while the rest of the family is busy with dinner preparations.
I love how it brings together flavors that are warm and satisfying, with the creamy soup acting as the perfect base for tender chicken and fluffy rice. It’s not fancy, but it feels special, whether it’s a weeknight meal or a quick lunch for the kids after school. My kids always ask for it because it’s something familiar yet still feels like a treat.
The combination of protein, grains, and veggies makes it a balanced meal, and the cream of mushroom soup adds richness without being heavy—it’s that kind of dish that feels indulgent but isn’t.
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I also appreciate how this recipe works well for different occasions. It’s hearty enough to feed a crowd for a small gathering, but it’s also easy to double or freeze leftovers for another day.
The health benefits make it a great choice too—lean chicken provides protein, whole grains in the rice offer fiber, and the mushrooms add vitamins and minerals. Plus, it’s a dish that’s forgiving; if the rice isn’t perfectly fluffy, the soup keeps it from being dry, and if the chicken isn’t perfectly cooked, the flavors still come together nicely.
It’s that kind of recipe that makes me feel like I’m doing something good for my family without overcomplicating things. Plus, when the kids come home from school and see the table set with this, they always say it tastes like home.
Creamy Chicken and Rice with Mushroom Soup
A comforting one-pot dish featuring tender chicken, fluffy rice, and a rich cream of mushroom soup base. Perfect for a cozy meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup water
- 1 tbsp butter
- ½ tsp turmeric (optional, for color)
- 1 cup mushroom soup (cream of mushroom)
- ½ cup heavy cream
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ cup finely chopped mushrooms (cremini or white)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra mushrooms, sautéed
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, garlic powder, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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2 In the same skillet, add mushrooms, onion, and garlic. Sauté for 4-5 minutes until softened. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream, soup, and Worcestershire sauce. Simmer for 5 minutes until slightly thickened. Season with nutmeg, salt, and pepper.
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3 In a large pot, combine rice, chicken broth, water, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff rice with a fork and set aside.
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4 In the same pot, melt butter over medium heat. Add cooked chicken breasts, breaking them into bite-sized pieces. Stir in the cream of mushroom soup mixture. Bring to a gentle simmer and cook for 5-7 minutes, allowing flavors to meld.
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5 Divide the rice among bowls. Spoon the chicken and mushroom soup mixture over the rice. Garnish with fresh parsley and grated Parmesan cheese if desired.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Rice with Mushroom Soup Works
This chicken and rice recipe with cream of mushroom soup is always a reliable choice for any gathering because it’s hearty, comforting, and easy to scale up for a crowd. Whether it’s a casual weeknight meal or a busy holiday spread, the rich flavors of tender chicken, fluffy rice, and creamy mushroom broth make it feel special without requiring much extra effort. Plus, it’s a crowd-pleaser that lets everyone customize their dish—some might add extra cheese, others might stir in a little hot sauce—so no one feels left out. It’s the kind of dish that feels like home, no matter how many people you’re feeding.
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❓ Frequently Asked Questions About Creamy Chicken and Rice with Mushroom Soup
What is the best way to prepare chicken and rice using cream of mushroom soup for a comforting meal?
To make a delicious Chicken and Rice with Cream of Mushroom Soup, start by cooking diced chicken breast or thighs in olive oil until fully cooked (season with salt, pepper, and garlic powder). In the same pan, add chopped onions, bell peppers, and mushrooms, sautéing until softened. Pour in the cream of mushroom soup, stir well, and let it simmer for 5 minutes. Add cooked white rice, diced tomatoes, and a pinch of thyme or bay leaf. Simmer for another 5-7 minutes until flavors meld. Finish with a splash of chicken broth or milk for creaminess, then garnish with fresh parsley or green onions.
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Can I substitute the cream of mushroom soup with another type of soup base?
Yes! You can replace cream of mushroom soup with other flavorful bases like: – Cream of broccoli soup (for a lighter, slightly earthy twist) – Cream of celery soup (for a savory, slightly tangy profile) – Cream of asparagus soup (for a fresh, slightly sweet option) – Cream of tomato soup (for a heartier, slightly spicy variation) Simply follow the same cooking method, adjusting seasoning slightly to balance the new flavor.
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How long should I cook the chicken before adding the soup and rice?
Cook the chicken first to ensure it’s fully done before adding the soup and rice. For chicken breast, cook it in a pan over medium heat for 6–8 minutes per side (or until internal temp reaches 165°F/74°C). For chicken thighs, cook for 5–7 minutes per side (they’re more forgiving). Remove the chicken, shred or chop it, and set it aside before adding the soup and rice to avoid overcooking the rice.
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Is it necessary to use white rice, or can I use another type of rice?
While white rice works perfectly, you can experiment with other grains for texture and flavor: – Brown rice (nutsier, chewier—adds fiber but may take longer to cook) – Cilantro-lime rice (for a zesty twist, add lime juice and cilantro while cooking) – Jasmine rice (fragrant, slightly sticky—works well in Asian-inspired dishes) – Quinoa (protein-rich, slightly earthy—add it last to avoid mushiness) For best results, rinse any alternative rice thoroughly before cooking to remove excess starch.
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How can I make this dish extra creamy without using extra cream of mushroom soup?
If you want extra creaminess without adding more soup, try these methods: 1. Add a splash of heavy cream or half-and-half (½ cup) at the end, stirring gently. 2. Use a splash of milk or evaporated milk (1–2 tbsp) for a lighter option. 3. Blend in a small amount of cooked chicken (strained or pureed) for a silky texture. 4. Deglaze the pan with chicken broth (½ cup) and reduce before adding rice, then stir in a bit of butter or sour cream at the end. 5. Top with crumbled feta or shredded cheddar before serving for a melted, creamy finish.
