Chicken And Rice Casserole Recipes Cream Of Mushroom Campbells

So you’re craving something ridiculously tasty but too lazy to spend your entire evening in the kitchen, huh? Same, friend, *same*. We’ve all been there – the fridge is looking sad, your energy levels are plummeting, but your stomach is staging a full-on rebellion. Fear not, because I’m about to drop a culinary bomb that’s so easy, so comforting, and so utterly delicious, you’ll wonder why you ever bothered with takeout.

Why This Recipe is Awesome

Okay, listen up. This isn’t just a recipe; it’s a life hack in casserole form. Why is it awesome, you ask? Let me count the ways:

• It’s practically **idiot-proof**. Seriously, if I can make it without setting off the smoke detector, you’re golden.
• It uses that iconic can of Campbell’s Cream of Mushroom soup – the secret weapon of busy home cooks everywhere. It’s like a warm hug in a can.
• Minimal effort, maximum flavor. You pretty much dump a bunch of good stuff into one dish, shove it in the oven, and emerge victorious.
• **One-dish wonder!** Less dishes mean more time for… well, whatever you want! Binge-watching, reading, contemplating the universe, you name it.
• It’s the ultimate comfort food. Chicken, rice, creamy goodness – it’s a nostalgic trip to Grandma’s kitchen, even if your grandma never made it this way.

Ingredients You’ll Need

Gather your troops, folks! These are the essentials for your creamy, dreamy chicken and rice casserole:

• 1-1.5 lbs Boneless, Skinless Chicken: Thighs or breasts, whatever your heart desires. Cut them into bite-sized pieces so they cook evenly and you don’t have to wrestle a whole chicken breast in your casserole dish.
• 1 can (10.5 oz) Campbell’s Condensed Cream of Mushroom Soup: This is the MVP, the star, the reason for the season. Don’t skimp.
• 1 ½ cups Uncooked Long-Grain White Rice: Not minute rice, not brown rice (unless you want to adjust things, more on that later). Just your basic, run-of-the-mill white rice.
• 1 ½ cups Water or Chicken Broth: Broth will give you extra flavor points, but water works just fine if you’re out.
• ½ cup Milk: Any kind will do. Adds to the creaminess!
• 1 small Onion: Finely chopped. Optional, but it really elevates the flavor.
• 1-2 cloves Garlic: Minced. Because is it even a recipe without garlic? (The answer is no.)
• Salt and Freshly Ground Black Pepper: To taste. Don’t be shy!
• Optional: A sprinkle of paprika, a dash of garlic powder/onion powder, or a handful of chopped fresh parsley for garnish. Maybe some shredded cheddar for the last 10 minutes? Live a little!

Step-by-Step Instructions

Alright, apron on, spatula in hand! Let’s get cooking. Remember, this is easy-peasy.

1. Preheat & Prep: First things first, fire up that oven to **375°F (190°C)**. While it’s heating, grease a 9×13 inch casserole dish. A little cooking spray or butter will prevent sticky situations.
2. Sauté the Aromatics (Optional but Recommended): In a skillet over medium heat, add a splash of olive oil. Sauté your chopped onion for about 3-5 minutes until it’s softened and fragrant. Then toss in the minced garlic for another minute until you can smell its gloriousness. This step adds a **huge flavor boost**, so try not to skip it!
3. Combine the Goodness: In your prepared casserole dish, spread out your uncooked rice evenly on the bottom. Scatter the chicken pieces over the rice. If you sautéed the onion and garlic, add those in too.
4. Whip Up the Creamy Sauce: In a medium bowl, whisk together the can of Cream of Mushroom soup, water (or broth), milk, salt, and pepper. Make sure it’s well combined and smooth.
5. Pour & Cover: Pour the soup mixture evenly over the chicken and rice in the casserole dish. Give it a gentle stir just to ensure everything is nestled in the liquid. Now, here’s the crucial part: **cover the dish tightly with aluminum foil.** This creates a steamy environment for the rice to cook perfectly.
6. Bake Time! Pop that covered dish into your preheated oven. Bake for **45-55 minutes**. You’ll know it’s ready when the rice is tender and the chicken is cooked through (internal temperature should be 165°F or 74°C).
7. Uncover & Finish (Optional Cheese Heaven): If you want to add cheese, uncover the casserole for the last 10 minutes of baking. Sprinkle your shredded cheese over the top and let it melt into gooey perfection.
8. Rest & Serve: Once it’s out of the oven, let it **rest for 5-10 minutes**. This allows the flavors to meld and the rice to absorb any remaining liquid. Garnish with some fresh parsley if you’re feeling fancy, then scoop and devour!

Common Mistakes to Avoid

Don’t be *that* person who messes up this perfectly simple dish. Here are a few rookie errors to steer clear of:

• Forgetting to Cover: Rookie mistake! If you don’t cover the casserole tightly with foil, your rice will be crunchy, dry, and generally unhappy. We want happy rice!
• Using Cooked Rice: Nope, nope, nope. This recipe relies on uncooked rice to soak up all that creamy goodness. Cooked rice will turn into a mushy disaster.
• Not Seasoning: A bland casserole is a sad casserole. Don’t forget the salt and pepper, and feel free to add other spices you love. Taste as you go (of the sauce, obviously, not the raw chicken!).
• Checking Too Often: Opening the oven door constantly lets out all the heat and steam, extending your cooking time. Be patient, my friend.
• Cutting Chicken Too Large: If your chicken chunks are too big, they might not cook through evenly with the rice. Aim for bite-sized, like 1-inch pieces.

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? No worries, here are some easy swaps:

• Soup Swap: No cream of mushroom? **Cream of chicken** or **cream of celery** soup work beautifully too! Or even a mix if you’re feeling wild.
• Rice, Rice Baby: While long-grain white is the default, you *could* use brown rice, but you’ll need to **increase the liquid by about ½ cup and bake it for an extra 15-20 minutes** (or until tender).
• Veggie Power: Want to sneak in some greens? Thaw and drain a cup of **frozen peas, corn, or mixed vegetables** and stir them in with the chicken and rice. Added nutrition, added color!
• Spice it Up: A dash of **smoked paprika**, a sprinkle of **dried thyme**, or a pinch of **cayenne pepper** can totally change the flavor profile. Get creative!
• Cheese Please: Cheddar is classic, but **Monterey Jack**, **Colby**, or even a little **Parmesan** would be delightful on top.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and a little sass). Let’s dive in!

Can I use chicken thighs instead of breasts?
Absolutely! In fact, many argue that chicken thighs make for a juicier, more flavorful casserole because they have more fat. Go for it!

Do I have to brown the chicken first?
Technically, no. It will cook in the casserole. However, browning the chicken (even lightly) with the onions and garlic adds a delicious layer of flavor. It’s an **extra step for extra yum**, IMO.

Can I assemble this ahead of time?
You bet! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 15-20 minutes to your baking time if it’s going into the oven cold.

My rice is still crunchy! What gives?
Uh oh! Most likely, your casserole wasn’t covered tightly enough, or your oven temperature was a bit off, or you needed a *tad* more liquid. Try adding a splash more hot broth/water, re-cover, and bake for a bit longer.

Is this casserole freezer-friendly?
Yes, it is! Once cooked and cooled, you can portion it into airtight containers and freeze for up to 2-3 months. Thaw in the fridge overnight and reheat in the oven or microwave.

Can I use an alternative to Campbell’s Cream of Mushroom?
While the OG is iconic, you can definitely use other condensed cream soups like cream of chicken or cream of celery. The flavor profile will shift a little, but it will still be delicious and creamy.

What can I serve with this?
It’s a complete meal on its own, but a simple side salad with a light vinaigrette or some steamed green beans would be a perfect complement to cut through the richness.

Final Thoughts

So there you have it, folks! Your new go-to, stress-free, belly-happy chicken and rice casserole. It’s the kind of meal that makes you feel accomplished without breaking a sweat, and that, my friends, is a win in my book. Now go impress someone – or just yourself – with your newfound (or rediscovered) culinary prowess. You’ve earned it!