Homemade Cream of Mushroom Chicken and Rice
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Savor the classic taste of this homemade cream of mushroom chicken and rice, a quick and easy dish that brings warmth and satisfaction to your table.
I love this cream of mushroom chicken and rice. If you’re a mushroom person, like me, you’ll love this dinner. I sauteed some chicken then removed it from the pan, then I added in some onion and chopped onion. You’ll then add your chicken back to the skillet along with some chicken broth, rice and seasonings. Let them all bake together until the rice is cooked then stir in some heavy cream and parmesan cheese. This recipe is so amazingly delicious. It’s on my current rotation.
Questions You Might Have:
What cut of chicken should I use?
I used thighs. I personally like thighs, so that’s why I used them. You could use 5 breasts just as easy. It’s just your preference.
Can I use already cooked rice?
Ehh? I 100% recommend letting your rice cook in the broth with the chicken and mushrooms. The flavor is going to be phenomenal. I also don’t really know how to fully do that? That’d be a recipe for another time!
How to know when the casserole is done?
I recommend uncovering it then checking to see if your rice is fully cooked. If it’s still hard and there’s no more liquid left, add a little more broth, then let it cook longer.
You’ll also want to check and make sure that your chicken is at least 165 degrees internally before serving.
Equipment You’ll Need:
For this cream of mushroom chicken and rice recipe, you’ll need a large skillet with a lid. If you don’t have skillet with a lid, then you can just cover with foil before baking.
You’ll also need some tongs, a kitchen knife for slicing your vegetables, and some measuring cups.
Ingredients You’ll Need:
Chicken
I used 5 thighs for this recipe. I personally like thighs, buy you could also use breasts.
Onion:
You’ll need one large yellow onion. You’ll want to chop it into bits.
Minced Garlic:
I used a tablespoon of minced garlic. You’ll want to use the kind in the jar, not dried minced garlic.
Brown Mushrooms:
I used about 12 ounces of sliced brown mushrooms. You can buy them sliced or slice them yourself.
Chicken Broth:
I used 3 cups of chicken broth. You’ll need about 3 cups for your rice to cook in.
White Rice:
You’ll need a cup and a half of dry white rice.
Heavy Cream:
I used one cup of heavy cream. This will add the creamy and sweet component to your dish. So good.
Parmesan Cheese:
You’ll need about a half cup of shredded parmesan cheese. The better the quality of the parmesan, the better!
How to Store or Reheat This Recipe:
You can always reheat this recipe in the microwave in individual servings. To reheat it in the skillet, you can mix in a splash of milk or heavy cream, stir, and place it in the oven at 300 degrees. Served once it’s warmed up.
This recipe should stay edible leftover in the refrigerator for up to 5 days.
What to Serve with This Recipe:
Simple Chopped Italian Salad
Southern Turnip Greens
Step by Step How to Make This Homemade Cream of Mushroom Chicken and Rice
- Preheat your oven to 350 degrees and heat a large skillet to high heat. Remove chicken from the package then pat dry. Season both sides with salt, pepper, garlic and onion powder.
- Add your chicken to the skillet with little olive oil. Sear both sides for about 3-4 minutes each. Remove from the skillet and set aside. Remove as much of the char from the skillet as possible before proceeding.
- Add 3 tablespoons of butter to the same skillet. Add in your chopped yellow onion and minced garlic. Sauté them until the onion starts to become translucent. Add in your sliced mushrooms. Let them cook down until they turn a darker brown.
- Add your chicken back to your pot then your chicken broth and rice. Add in a half of a teaspoon each of all of the listed seasonings above. Stir, cover then add to the oven. Baked covered for about 40 minutes.
- Remove the skillet from the oven. Add in your cup of heavy cream and a quarter of a cup of parmesan cheese. Stir well. Serve with more grated parmesan. Enjoy!
Homemade Cream of Mushroom Chicken and Rice
Equipment
- Large Skillet with a Lid
- Tongs
- Food Thermometer
Ingredients
- 5 pieces Chicken (I used thighs, but you could also use breasts)
- 3 tbsp Butter
- 1 Yellow Onion, Chopped
- 1 tbsp Minced Garlic
- 12 oz Brown Mushrooms, Sliced
- 3 cups Chicken Broth
- 1.5 cups White Rice
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese
Seasonings:
- Salt
- Pepper
- Sugar
- Garlic Powder
- Onion Powder
- Thyme
- Sage
- Italian Seasonings
Instructions
- Preheat your oven to 350 degrees and heat a large skillet to high heat. Remove chicken from the package then pat dry. Season both sides with salt, pepper, garlic and onion powder.
- Add your chicken to the skillet with little olive oil. Sear both sides for about 3-4 minutes each. Remove from the skillet and set aside. Remove as much of the char from the skillet as possible before proceeding.
- Add 3 tablespoons of butter to the same skillet. Add in your chopped yellow onion and minced garlic. Sauté them until the onion starts to become translucent. Add in your sliced mushrooms. Let them cook down until they turn a darker brown.
- Add your chicken back to your pot then your chicken broth and rice. Add in a half of a teaspoon each of all of the listed seasonings above. Stir, cover then add to the oven. Baked covered for about 40 minutes.
- Remove the skillet from the oven. Add in your cup of heavy cream and a quarter of a cup of parmesan cheese. Stir well. Serve with more grated parmesan. Enjoy!
Notes
Temperature:
Make sure that whatever chicken cut you use, that once you take it out of the oven, it is cooked to at least 165 degrees internally.Contact Me
Did you make this homemade chicken and rice casserole? What did you think? Please let me know here or in the comments below. Happy cooking!