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Warm and soul-satisfying, this creamy chicken and mushroom rice casserole is one of those dishes that everyone asks for again the moment the pan is empty. Each spoonful delivers tender chicken, earthy mushrooms, and fluffy rice, all tucked beneath a silky, savory blanket. It is the ultimate comfort food to fill up a hungry family on a chilly night.
My family fell for this recipe during a crazy snow day and now it is a regular request for potlucks and Sunday dinners. Everyone has seconds and it never goes to waste.
Ingredients
- Shredded cooked chicken: for quick prep and easy protein
- Chicken gravy: brings depth while keeping the casserole moist look for low sodium if possible
- Uncooked instant rice: cuts down on bake time and yields soft tender grains choose your favorite brand for reliability
- Condensed cream of chicken soup: forms the base of the sauce making it ultra creamy use a brand with a short ingredient list for best flavor
- Sour cream: lends rich tanginess and ties everything together choose full fat for the creamiest result
- Canned mushroom stems and pieces: add an earthy bite and convenience select mushrooms with a firm texture and no dark spots
- Chopped onion: deepens flavor sweet onions work especially well here
- Chopped celery: brings crunch and freshness pick crisp stalks with firm leaves
- Water: helps the rice cook evenly
- Chopped pitted green olives: give a tangy touch and interesting bite use firm fresh olives for the best texture
- Chopped ripe olives: mellow out the flavors look for olives packed in water rather than oil for the right balance
- Dried parsley flakes: add color and a hint of freshness rub gently between your fingers to release oils before adding
- Pepper: for subtle heat always use freshly ground if you can
- Chopped green onions (optional): for extra color and a pop of onion flavor use only the green tops for a milder taste
Step-by-Step Instructions
- Preheat and Get Ready:
- Set your oven to 375 degrees and grease a 13 by 9 inch baking dish thoroughly so nothing sticks later
- Mix All the Ingredients:
- In a very large bowl add shredded chicken chicken gravy instant rice undiluted cream of chicken soup sour cream drained mushrooms chopped onion celery water both kinds of olives parsley flakes and pepper Use a big spoon and stir extremely well so every ingredient mingles and the rice is evenly coated
- Transfer and Bake:
- Spoon the mixture into your greased baking dish spread it out so it cooks evenly then cover tightly with foil to trap in steam Bake it in the center of your hot oven for 30 minutes so the rice starts to absorb all those flavors
- Uncover and Finish Baking:
- Carefully remove the foil give everything a good stir for even cooking Return to the oven uncovered and bake about 20 to 25 minutes more until the casserole is bubbling hot the rice and veggies are tender and the top is golden
- Top and Serve:
- Optional scatter chopped green onions over the casserole for a pop of color and extra flavor Let it rest for 10 minutes before serving to thicken up a bit more
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I adore the way tangy green olives brighten this decadent casserole. Once my youngest helped me add the olives and now she insists on doing it every time like it is her special chef job.
Storage Tips
Refrigerate leftovers tightly covered for up to four days. The rice keeps absorbing flavor so it is even better the next day. If you want to freeze it cool completely and store in airtight containers for up to two months. Reheat gently in the oven with a splash of chicken broth so it stays creamy and moist.
Ingredient Substitutions
No chicken gravy on hand Try turkey gravy or even mushroom gravy for extra earthy notes. Swapping sour cream with Greek yogurt works in a pinch. You can also use leftover rotisserie chicken or roast turkey for the protein. Any soft quick cooking rice variety works just as well and if you love a nudge of spice try adding a pinch of cayenne or smoked paprika.
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Serving Suggestions
This casserole pairs perfectly with a crisp green salad and buttery garlic bread. For a finishing touch add fresh parsley or chopped chives on top. If you are looking for a heartier meal serve with steamed green beans or roasted carrots on the side.
Cultural Context
Creamy chicken and rice casseroles have roots in American home cooking stretching back to the 1950s when convenience ingredients like canned soup and instant rice revolutionized weekday meals. The addition of olives and mushrooms gives this recipe a little Mediterranean twist that has become a family favorite in my house.
Recipe FAQs
- → Can I use fresh mushrooms instead of canned?
Yes, sliced fresh mushrooms can be substituted for canned. Sauté them briefly before adding for extra flavor.
- → What type of chicken works best?
Cooked, shredded chicken breast or rotisserie chicken both work well for easy assembly and tender texture.
- → How do I prevent the rice from turning mushy?
Be sure to use instant rice, as specified, and avoid adding excess liquid to keep the texture just right.
- → Is there a substitute for green olives?
If you prefer, omit the green olives or replace with additional mushrooms or another mild vegetable.
- → Can this casserole be made ahead?
Yes, assemble in advance, cover and refrigerate. Bring to room temperature before baking for best results.
- → What sides pair well with this casserole?
Simple green salads and crusty bread pair nicely, balancing the creamy, savory flavors of the casserole.