This one-pot meal delivers pure comfort in every spoonful. A creamy mushroom base envelops tender chicken and perfectly cooked rice, creating a dish that feels like home.
The beauty lies in its simplicity—everything cooks together in one pot, allowing flavors to meld while keeping cleanup minimal. The mushroom soup forms a rich, velvety sauce that infuses the chicken and rice with savory depth.
By the time it’s ready, you’ll have a hearty, satisfying meal with juicy chicken pieces, fluffy rice, and a creamy, flavorful broth. It’s the kind of dish that warms you from the inside out.
Ideal for busy weeknights or cozy weekends, this recipe proves that comfort food doesn’t have to be complicated. Here’s how to make it.
Ingredients for Recipe for Cream of Mushroom Soup and Chicken and Rice
One pot, a handful of ingredients, and dinner is done. Comfort food at its easiest.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed |
| Cream of Mushroom Soup 🍲 | 2 cans | 10.5 oz each, undiluted |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Fresh Mushrooms 🍄 | 8 oz | Sliced, cremini or white |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Dried Thyme 🌿 | ½ tsp | For seasoning |
| Salt 🧂 | 1 tsp | Or to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
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The chicken is key here—boneless, skinless breasts stay tender and cook fast. I grab mine from Costco for bulk savings, but any grocery store works. For the rice, long-grain white gives that classic fluffy texture (jasmine or basmati work too). The cream of mushroom soup is the flavor backbone—Campbell’s is reliable, but Progresso has a slightly richer taste if you want to splurge.
No fresh mushrooms? Canned mushrooms (drained) work in a pinch, but fresh gives better texture. Swap the onion for shallots if you want a milder bite. Out of thyme? Poultry seasoning at half the amount gets you close. For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it in at the end. Whole milk can be half-and-half for extra richness.
Leftovers keep 4-5 days in the fridge—actually taste better the next day. Freeze for up to 3 months (the rice softens a bit but still tastes great). Reheat on the stove with a splash of broth to loosen the sauce. Always garnish fresh—parsley wilts fast, so add it right before serving.
Why You’ll Love This Recipe
- One Pot Meal: I love that everything cooks together—chicken, rice, and mushrooms in one pot while I do something else.
- Rich Creamy Bite: The cream of mushroom soup mixed with fresh mushrooms gives it this deep, velvety flavor that’s honestly hard to resist.
- Meal Prep Star: I make a big batch on Sunday and it reheats beautifully for lunches all week.
- Stretches the Budget: Boneless chicken breasts and rice go a long way, and the canned soup keeps costs low without sacrificing taste.
Step-by-Step Instructions for Cream of Mushroom Chicken and Rice
This one-pot wonder comes together easily with just a single pan and smart timing.
Step 1: Brown the Chicken and Sauté Aromatics
Heat the 2 tbsp unsalted butter in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb boneless, skinless chicken breasts (cut into bite-sized pieces) and cook for 5-6 minutes until lightly browned on all sides. You’re not cooking it through yet—just building flavor.
Remove the chicken and set aside. In the same pot, add the 8 oz fresh mushrooms and 1 whole yellow onion (finely diced). Sauté for 4-5 minutes until the mushrooms release their moisture and the onion becomes translucent.
Step 2: Build the Creamy Sauce Base
Stir in the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Sprinkle the 2 tbsp all-purpose flour over the mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
Pour in the 2 cans cream of mushroom soup, 2.5 cups chicken broth, and 0.5 cup whole milk. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer. This liquid will cook the rice and infuse every bite with rich, creamy flavor.
Step 3: Add Rice and Chicken to Simmer
Stir in the 1.5 cups long-grain white rice, ensuring it’s fully submerged in the liquid. Return the chicken to the pot along with any accumulated juices. Add the 0.5 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper.
Reduce heat to low, cover, and let it simmer for 18-20 minutes. Resist the urge to stir—this helps the rice cook evenly without turning mushy. You’ll know it’s done when the rice is tender and the liquid is mostly absorbed.
Step 4: Rest and Garnish for Serving
Turn off the heat and let it sit covered for 5 minutes. This final rest allows the rice to finish absorbing the creamy sauce and the flavors to meld together perfectly.
Fluff the mixture gently with a fork and stir in 2 tbsp fresh parsley (chopped). The parsley adds a pop of color and freshness to balance the richness. Serve warm in bowls, and watch it disappear—this is comfort food at its coziest.
Pro Tips For Making Recipe For Cream Of Mushroom Soup And Chicken And Rice
- Brown the Chicken: Sear the chicken breasts in a hot pan with a little oil before adding liquids—this builds depth of flavor that simmering alone won’t achieve. I learned this the hard way when my soup tasted flat despite using good ingredients.
- Sauté Fresh Mushrooms: Cook the fresh mushrooms separately until they release their moisture and brown slightly, then add them later. Sounds like an extra step, but it keeps them from turning mushy in the soup.
- Use Warm Broth: Heat the chicken broth before mixing it with the cream of mushroom soup and rice. Cold broth slows down the cooking and can make the rice take forever to soften.
- Skip Overcooking Rice: Add the rice to the pot only after the liquid is simmering, then cover and resist the urge to stir—this prevents gummy, broken grains. After burning a batch or two, I finally got the timing right.
Storing and Reheating recipe for cream of mushroom soup and chicken and rice
Refrigerator Storage
Let your dish cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids for easy reheating. Store at 40°F or below for up to 4-5 days—the flavors deepen overnight. ❄️
Freezer Storage
This meal freezes beautifully for up to 3 months. Portion into quart-sized freezer bags, lay flat to save space, and leave 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn.
Stovetop Reheating
My preferred method: pour into a saucepan, add ¼ cup chicken broth, and heat over medium-low for 10-15 minutes. Stir occasionally to prevent sticking. The rice will soften slightly but retain great texture. 🔥
Microwave Reheating
For quick meals, microwave in 1-minute intervals at 70% power, stirring between each. Cover with a damp paper towel to retain moisture. Add a splash of milk if the sauce seems too thick.
Reviving Leftovers
If the rice absorbs too much liquid overnight, stir in 2-3 tbsp broth or milk while reheating. Taste and adjust seasoning—salt often needs a boost after storage.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but adjust the liquid and cooking time. Use 2 cups broth extra and simmer for 40-45 minutes instead. Brown rice needs more moisture to soften properly.
What if my sauce is too thin?
Mix 1 tbsp cornstarch with 1 tbsp cold water, then stir into the simmering dish. Cook for 2-3 minutes until thickened. Avoid over-stirring after adding.
Can I make this in a slow cooker?
Sauté chicken and veggies first, then combine all ingredients in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
How do I prevent the rice from getting mushy?
Use the exact rice-to-liquid ratio and avoid stirring while cooking. Let it rest 5 minutes off heat before fluffing with a fork.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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