Oct 2, 2014

Cream Mushroom Chicken Rice Casserole

I love pasta more than rice. Having tried to cook rice in ways I like, I believe I've started to love rice. Here comes my first love of the rice world.

Cream Mushroom Chicken Rice Casserole

By   (Updated:

An easy lunch/dinner with chicken, veggies and rice. What a balanced meal!

Prep time:
Cook time:
Total time:
Yield: 3-4 servings

Seasoned Chicken thighs: 3-4 (about 1.5 lb) 
Cream of mushroom soup: 1 can (about 300 ml) 
Cheddar cheese (optional): 50g 
Mushrooms, sliced: 1/2 cup 
Green beans: 1 can (about 411g) 
Rice, uncooked: 1 cup


1. Cook rice in a rice cooker, or steam it. When the rice is done, spread it out on a 9x13 inch baking dish to let it cool so that it will not be too soft.

2. Preheat oven to 400*F.

3. Combine cream of mushroom soup and the same amount of water (i.e. 1 can). Stir.

4. Pour the sauce prepared in Step 2 onto the rice on the baking dish. Then, add cheese (optional), mushrooms and green beans. Combine the ingredients well.

5. Place chicken thighs on top of rice.

6. Bake for 35 minutes, or until chicken is cooked through. 

Do you like this recipe? I would love to hear from you. 

* You might like the following posts: 
- "One of My Childhood Favorites: Texas Spaghetti"
- "Oven-Baked Crispy Tortilla Chips"
- "Great party food: Enoki Beef Rolls"


  1. A comforting and delicious rice casserole.
    p.s was trying to follow you, but the google widget got stuck..will try later.
    Happy Sunday!

    1. Happy Sunday, Angie! The Google gadget has been in a bad mood quite often recently. I'm glad I was able to follow you. I like your blog a lot~^^

  2. Awesome post! Love the plating! What restaurant have you had the best mushroom chicken rice? Remember to add it to your Besty List! http://www.thebesty.com/claisrecipes