23 Delicious Chicken and Rice Recipes with Cream of Mushroom Soup

Just when you thought chicken and rice couldn’t get any cozier, we’re mixing in the rich, creamy goodness of mushroom soup to elevate your dinner game! Whether you’re craving comfort food on a chilly evening or need a quick, satisfying meal after a busy day, these 23 recipes are your ticket to deliciousness. Get ready to bookmark your favorites—each dish promises to be a heartwarming hit at your table!

Creamy Mushroom Chicken and Rice Casserole

Absolutely no one can resist the cozy vibes of this creamy, dreamy casserole. Packed with flavor and ready in a flash, it’s weeknight dinner magic.

Ingredients

• Chicken breasts – 2, diced
• Mushrooms – 8 oz, sliced
• Rice – 1 cup, uncooked
• Chicken broth – 2 cups
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
3. Add mushrooms and garlic to the skillet. Cook until mushrooms are soft, about 3 minutes.
4. Stir in uncooked rice, chicken broth, and heavy cream. Bring to a simmer.
5. Transfer the mixture to a baking dish. Cover with foil and bake for 25 minutes. Tip: Check at 20 minutes to ensure the rice is perfectly tender.
6. Remove foil and bake for an additional 5 minutes to thicken the sauce. Tip: Let it stand for 5 minutes before serving for the best texture.

Kick back and enjoy the creamy, rich flavors melding together. Serve it straight from the dish for a family-style meal that’s as comforting as it is delicious.

One-Pot Chicken and Rice with Cream of Mushroom Soup

Overwhelm your taste buds with this creamy, dreamy one-pot wonder that’s as easy as it is delicious. Perfect for busy weeknights, this dish packs flavor and comfort in every bite.

Ingredients

• Chicken thighs – 4
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and pepper, then sear in the pot for 4 minutes per side until golden. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft, about 3 minutes.
4. Add rice, stirring to coat with the onion and garlic mixture.
5. Pour in cream of mushroom soup and chicken broth, stirring to combine.
6. Return chicken thighs to the pot, nestling them into the rice mixture.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
8. Remove from heat and let stand, covered, for 5 minutes before serving.

The rice turns out perfectly fluffy, soaked in the rich, creamy sauce, while the chicken stays juicy and tender. Serve it straight from the pot for a cozy family dinner or plate it up with a sprinkle of fresh herbs for an Instagram-worthy meal.

Slow Cooker Cream of Mushroom Chicken and Rice

Make your weeknight dinners effortless with this creamy, dreamy dish that’s all about comfort and convenience. Mushroom lovers, rejoice—this one’s for you.

Ingredients

• Chicken breasts – 2 lbs
• Cream of mushroom soup – 2 cans (10.5 oz each)
• White rice – 1 cup
• Chicken broth – 2 cups
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a bowl, mix the cream of mushroom soup, white rice, chicken broth, garlic powder, onion powder, salt, and black pepper until well combined.
3. Pour the mixture over the chicken in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For extra flavor, sear the chicken breasts before adding them to the slow cooker.
5. After cooking, shred the chicken with two forks directly in the slow cooker. Tip: Let it sit for 5 minutes after shredding to absorb more flavor.
6. Stir everything together until the chicken is evenly coated with the creamy mushroom sauce. Tip: If the rice isn’t fully cooked, cover and cook for an additional 30 minutes.

Get ready to dive into a bowl of creamy, savory goodness where every bite is packed with tender chicken and perfectly cooked rice. Serve it over steamed veggies or with a side of crusty bread to soak up all that delicious sauce.

Baked Chicken and Rice with Creamy Mushroom Sauce

Craving comfort food that’s easy yet impressive? This baked chicken and rice with creamy mushroom sauce hits all the right notes—juicy chicken, fluffy rice, and a sauce that’s pure velvet.

Ingredients

• Chicken thighs – 4
• White rice – 1 cup
• Chicken broth – 2 cups
• Heavy cream – 1 cup
• Mushrooms – 8 oz, sliced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3 minutes per side until golden. Remove and set aside.
4. In the same skillet, melt butter. Sauté mushrooms and garlic until soft, about 5 minutes.
5. Add rice, chicken broth, and heavy cream to the skillet. Stir to combine.
6. Return chicken to the skillet, nestling it into the rice mixture.
7. Cover and bake for 25 minutes, or until rice is tender and chicken is cooked through.
8. Let rest for 5 minutes before serving.

The chicken stays succulent, the rice absorbs all the creamy goodness, and the mushrooms add an earthy depth. Serve it straight from the skillet for a rustic touch or plate it up with a sprinkle of fresh herbs for extra color.

Easy Cream of Mushroom Chicken and Rice Skillet

Alright, let’s dive straight into this creamy, dreamy skillet that’s about to become your weeknight hero. A one-pan wonder that marries tender chicken, earthy mushrooms, and fluffy rice in a luscious cream sauce—ready in just 30 minutes.

Ingredients

• Chicken breasts – 1 lb, cubed
• Mushrooms – 8 oz, sliced
• White rice – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat butter in a large skillet over medium-high heat until melted.
2. Add cubed chicken, season with salt and pepper, and cook until golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Push chicken to one side, add mushrooms and garlic to the other, sauté until mushrooms are soft, about 3 minutes.
4. Stir in rice, coating it with the pan juices, then pour in chicken broth. Tip: Rinse rice under cold water first to remove excess starch for fluffier results.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on traps steam for perfectly cooked rice.
6. Remove from heat, stir in heavy cream, and let sit covered for 5 minutes to thicken.

Lusciously creamy with a hint of garlic, this skillet is a texture dream—tender chicken, soft mushrooms, and rice that’s just the right side of sticky. Serve it straight from the pan with a sprinkle of fresh parsley for a pop of color.

Cheesy Chicken and Rice with Cream of Mushroom Soup

Perfect for those nights when you’re craving comfort without the fuss, this dish combines creamy, cheesy goodness with the heartiness of chicken and rice. It’s a one-pan wonder that’s as easy to make as it is delicious.

Ingredients

• Chicken breasts – 2, boneless and skinless
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Cheddar cheese – 1 cup, shredded
• Water – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and black pepper on both sides.
3. In a large oven-safe skillet, arrange the chicken breasts in a single layer.
4. Pour the white rice around the chicken in the skillet.
5. Add the cream of mushroom soup and water to the skillet, stirring gently to combine with the rice.
6. Bring the mixture to a simmer over medium heat, then cover the skillet with a lid or aluminum foil.
7. Transfer the skillet to the preheated oven and bake for 25 minutes.
8. Remove the skillet from the oven, sprinkle the shredded cheddar cheese over the chicken and rice.
9. Return the skillet to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
10. Let the dish stand for 5 minutes before serving to allow the rice to absorb any remaining liquid.

The result? A creamy, cheesy delight where the chicken stays juicy and the rice absorbs all the flavors. Try topping with a sprinkle of green onions for a fresh contrast.

Cream of Mushroom Chicken and Rice Soup

Hungry for a cozy bowl that’s creamy, dreamy, and packed with flavor? This Cream of Mushroom Chicken and Rice Soup is your next kitchen win—ready in no time and totally foolproof.

Ingredients

• Chicken breast – 1 lb
• White rice – 1 cup
• Cream of mushroom soup – 2 cans
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the chicken breast into bite-sized pieces.
2. Melt butter in a large pot over medium heat. Tip: Don’t let the butter brown.
3. Add minced garlic, sauté for 30 seconds until fragrant.
4. Add chicken pieces, cook until no longer pink, about 5 minutes.
5. Pour in chicken broth, bring to a boil.
6. Stir in white rice, reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to prevent steam escape.
7. Add cream of mushroom soup, salt, and black pepper. Stir well.
8. Simmer uncovered for another 5 minutes, stirring occasionally. Tip: The soup thickens as it cools.

Now, the soup boasts a velvety texture with tender chicken and fluffy rice. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Chicken and Rice Stuffed Peppers with Cream of Mushroom

Whip up a storm in your kitchen with these Chicken and Rice Stuffed Peppers—comfort food gets a creamy, dreamy twist with cream of mushroom.

Ingredients

• Bell peppers – 4
• Chicken breast – 1 lb, cooked and shredded
• White rice – 1 cup, cooked
• Cream of mushroom soup – 1 can (10.5 oz)
• Shredded cheddar cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers and remove seeds. Tip: Choose peppers that can stand upright for even stuffing.
3. In a bowl, mix shredded chicken, cooked rice, cream of mushroom soup, ½ cup cheddar cheese, salt, and pepper.
4. Stuff each pepper with the chicken and rice mixture. Tip: Pack tightly to prevent the filling from drying out.
5. Place peppers in a baking dish. Cover with foil and bake for 25 minutes.
6. Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 more minutes. Tip: Broil for the last 2 minutes for a golden cheese crust.
7. Let rest for 5 minutes before serving.

Unbelievably creamy inside with a slight crunch from the pepper, these stuffed peppers are a flavor bomb. Serve them atop a bed of greens for a colorful plate or with a side of crusty bread to scoop up every last bit of the creamy filling.

Creamy Mushroom and Chicken Rice Bake

Just when you thought comfort food couldn’t get any cozier, this creamy mushroom and chicken rice bake proves you wrong. Packed with flavor and ready to impress, it’s the ultimate weeknight hero.

Ingredients

• Chicken breasts – 2, diced
• Mushrooms – 1 cup, sliced
• Rice – 1 cup, uncooked
• Heavy cream – 1 cup
• Chicken broth – 1 cup
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add diced chicken, salt, and pepper. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add mushrooms and garlic to the skillet. Sauté until mushrooms are soft, about 3 minutes.
4. Stir in uncooked rice, heavy cream, and chicken broth. Bring to a simmer.
5. Transfer the mixture to a baking dish. Sprinkle Parmesan cheese on top. Tip: For a golden crust, place under the broiler for the last 2 minutes.
6. Bake for 25 minutes, or until the rice is tender and the liquid is absorbed. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Absolutely creamy with a hint of earthiness from the mushrooms, this bake is a texture dream. Serve it straight from the dish for a family-style meal that begs for seconds.

Instant Pot Chicken and Rice with Cream of Mushroom Soup

Absolutely no-fuss dinner alert! This Instant Pot Chicken and Rice with Cream of Mushroom Soup is your weeknight savior—creamy, hearty, and ready in a flash.

Ingredients

• Chicken breasts – 1 lb
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – 1 cup
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Turn the Instant Pot to sauté mode. Add the chicken breasts and cook for 3 minutes on each side until lightly browned. Tip: Don’t overcrowd the pot for even browning.
2. Add the white rice, cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and black pepper to the pot. Stir well to combine.
3. Secure the lid and set the Instant Pot to manual high pressure for 8 minutes. Tip: Ensure the valve is set to sealing to build pressure.
4. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: This step prevents the rice from becoming mushy.
5. Shred the chicken breasts with two forks directly in the pot. Stir everything together until well combined.

Lusciously creamy with tender chicken and perfectly cooked rice, this dish is a comfort food dream. Serve it with a sprinkle of fresh parsley or a side of steamed veggies for a complete meal.

Cream of Mushroom Chicken and Rice with Vegetables

Craving a cozy, one-pan wonder? This creamy, veggie-packed chicken and rice dish is your weeknight hero—ready in 30 flat.

Ingredients

• Chicken breasts – 2, boneless, skinless
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Mixed vegetables – 2 cups (carrots, peas, corn)
• Chicken broth – 1 cup
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a large skillet over medium-high heat. Add butter, let it melt.
2. Season chicken breasts with garlic powder, salt, and black pepper. Add to skillet, cook for 5-7 minutes per side until golden. Remove, set aside.
3. In the same skillet, add rice, cream of mushroom soup, mixed vegetables, and chicken broth. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover, simmer for 15 minutes.
5. Slice cooked chicken, return to skillet. Cover, cook for another 5 minutes until rice is tender and chicken is heated through.
6. Tip: For extra flavor, toast the rice in the butter before adding liquids. Tip: Let the dish sit covered off heat for 5 minutes before serving for perfect texture. Tip: Use frozen veggies for convenience without sacrificing taste.

Melty, creamy, and packed with tender chicken and crisp-tender veggies, this dish is a hug in a bowl. Serve it straight from the skillet for a rustic touch, or garnish with fresh parsley for a pop of color.

Chicken and Rice Casserole with Cream of Mushroom and Cheese

Viral comfort food alert! This chicken and rice casserole is your weeknight savior—creamy, cheesy, and ridiculously easy. Just dump, bake, and devour.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• White rice – 1 cup, uncooked
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – 1 cup
• Cheddar cheese – 1 cup, shredded
• Onion powder – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. In the baking dish, combine shredded chicken, uncooked rice, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and black pepper. Mix well.
3. Cover tightly with aluminum foil and bake for 45 minutes. Tip: This ensures the rice cooks perfectly.
4. Remove foil, sprinkle shredded cheddar cheese evenly over the top. Bake uncovered for 15 more minutes. Tip: Watch for the cheese to bubble and slightly brown.
5. Let stand for 5 minutes before serving. Tip: This allows the casserole to set for easier scooping.

Ultimate comfort in every bite—the rice is fluffy, the chicken tender, and the cheese pulls like a dream. Try topping with crispy fried onions for an extra crunch.

Creamy Mushroom Chicken and Rice Pilaf

Hungry for a dish that’s creamy, dreamy, and packed with flavor? This mushroom chicken and rice pilaf is your weeknight hero—ready in a flash and bursting with comfort.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 8 oz
• Rice – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Garlic – 2 cloves
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the chicken breast into 1-inch pieces. Season with salt and pepper.
2. Melt butter in a large skillet over medium heat. Add chicken, cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan for a perfect sear.
3. Slice mushrooms and mince garlic. Push chicken to one side, add mushrooms and garlic to the skillet. Sauté until mushrooms are soft, about 3 minutes.
4. Stir in rice, coating it with the butter and juices. Pour in chicken broth and bring to a boil. Tip: Rinse rice beforehand to remove excess starch for fluffier results.
5. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Keep the lid on to trap steam and cook rice evenly.
6. Remove from heat, stir in heavy cream. Let sit covered for 5 minutes.

This dish delivers a creamy texture with a rich, earthy flavor from the mushrooms. Try topping with fresh parsley or a squeeze of lemon for a bright finish.

Chicken and Rice with Cream of Mushroom and Broccoli

Perfect for those nights when you need dinner on the table fast, this dish combines comfort with convenience. Packed with flavor, it’s a one-pan wonder that’ll have everyone asking for seconds.

Ingredients

• Chicken breast – 1 lb, cubed
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Broccoli florets – 2 cups
• Chicken broth – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add cubed chicken, season with garlic powder, salt, and black pepper. Cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in white rice, cream of mushroom soup, and chicken broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on traps steam for perfectly cooked rice.
5. Add broccoli florets on top, cover, and cook for an additional 5 minutes until broccoli is tender. Tip: For crisp-tender broccoli, don’t overcook.
6. Remove from heat, let stand covered for 5 minutes before serving.

Fluffy rice, tender chicken, and vibrant broccoli come together in a creamy, savory sauce. Serve it straight from the skillet for a rustic family-style meal, or plate it up with a sprinkle of fresh herbs for a touch of elegance.

Cream of Mushroom Chicken and Rice with Bacon

Transform your dinner game with this creamy, smoky, and utterly comforting dish. Cream of Mushroom Chicken and Rice with Bacon is your weeknight hero, ready in under an hour.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Bacon – 4 slices
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your skillet over medium heat and add olive oil.
2. Season chicken breasts with garlic powder, salt, and black pepper. Cook in the skillet for 5-7 minutes per side until golden. Remove and set aside.
3. In the same skillet, cook bacon until crispy. Remove, chop, and set aside.
4. Add rice to the skillet, stirring to coat in the bacon fat. Toast for 2 minutes.
5. Pour in chicken broth and cream of mushroom soup. Stir well to combine.
6. Return chicken to the skillet, nestling it into the rice mixture. Cover and simmer on low for 25 minutes.
7. Remove from heat, let sit covered for 5 minutes. Fluff rice with a fork.
8. Sprinkle chopped bacon on top before serving.

Tip: For extra flavor, use the bacon fat to toast the rice. Tip: Letting the dish sit covered off the heat ensures the rice is perfectly tender. Tip: Garnish with fresh parsley for a pop of color.

Creamy rice hugs tender chicken, with crispy bacon adding a smoky crunch. Serve it straight from the skillet for a rustic, family-style meal.

Spicy Chicken and Rice with Cream of Mushroom Soup

Just when you thought chicken and rice couldn’t get any better, we’re turning up the heat with this creamy, spicy twist. Bold flavors meet comfort food in under 30 minutes—let’s dive in.

Ingredients

• Chicken breast – 1 lb
• White rice – 1 cup
• Cream of mushroom soup – 1 can
• Hot sauce – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken breast, season with salt, and cook until golden brown, 5 minutes per side. Tip: Don’t overcrowd the pan for a perfect sear.
3. Remove chicken, set aside. In the same skillet, add rice and toast for 2 minutes, stirring constantly.
4. Pour in cream of mushroom soup and 1 cup water, bring to a boil. Tip: Scrape the bottom of the pan to mix in those flavorful bits.
5. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to trap steam and cook rice evenly.
6. Slice chicken, return to skillet, add hot sauce, and stir to combine. Cook for another 2 minutes.

Now, the moment of truth. Creamy rice hugs each spicy chicken bite, creating a dish that’s both comforting and exciting. Serve it straight from the skillet for that rustic, shareable vibe.

Creamy Mushroom Chicken and Rice with Peas

Transform your dinner game with this creamy mushroom chicken and rice dish—ready in 30 minutes and packed with flavor.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 8 oz
• Rice – 1 cup
• Peas – 1 cup
• Heavy cream – ½ cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Garlic – 2 cloves
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Dice the chicken breast into 1-inch pieces.
2. Slice the mushrooms thinly.
3. Mince the garlic cloves.
4. Heat a large skillet over medium-high heat and melt the butter.
5. Add the chicken to the skillet and cook for 5 minutes, until no longer pink.
6. Stir in the mushrooms and garlic, cook for 3 minutes.
7. Pour in the rice, chicken broth, heavy cream, salt, and black pepper. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes.
9. Add the peas, stir, and cook for another 2 minutes.
10. Remove from heat and let sit covered for 5 minutes.

Perfectly creamy with a hint of garlic, this dish is a comfort food win. Serve it in a bowl with a sprinkle of parmesan for an extra kick.

Chicken and Rice with Cream of Mushroom and Carrots

Let’s dive into a creamy, comforting classic that’s about to become your weeknight hero. This dish packs flavor, simplicity, and that oh-so-satisfying creamy texture into one pot.

Ingredients

• Chicken thighs – 4
• White rice – 1 cup
• Cream of mushroom soup – 1 can
• Carrots – 1 cup, sliced
• Chicken broth – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and pepper, then sear for 4 minutes per side until golden. Remove and set aside.
3. In the same skillet, add carrots and sauté for 3 minutes until slightly softened.
4. Stir in rice, cream of mushroom soup, and chicken broth, scraping up any browned bits for extra flavor.
5. Return chicken to the skillet, nestling it into the rice mixture. Bring to a simmer.
6. Cover and reduce heat to low. Cook for 25 minutes, or until rice is tender and chicken reaches 165°F internally.
7. Let rest for 5 minutes off the heat before serving to allow flavors to meld.

Here’s the deal: the rice turns out luxuriously creamy, with tender carrots adding a sweet crunch. Serve it straight from the skillet for that rustic, shareable vibe.

Cream of Mushroom Chicken and Rice with Spinach

Get ready to level up your dinner game with this creamy, dreamy dish that’s as easy as it is delicious.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 8 oz
• Spinach – 2 cups
• Rice – 1 cup
• Cream of mushroom soup – 1 can
• Chicken broth – 1 cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season 1 lb chicken breast with ½ tsp salt, ¼ tsp pepper, and 1 tsp garlic powder, then add to the skillet. Cook for 6-7 minutes per side until golden. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Remove chicken, slice into strips, and set aside.
4. In the same skillet, add 8 oz mushrooms and sauté until soft, about 5 minutes.
5. Stir in 1 cup rice, 1 can cream of mushroom soup, and 1 cup chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek—steam is key for fluffy rice.
6. Add 2 cups spinach and the chicken strips on top, cover, and cook for another 2 minutes until spinach wilts. Tip: Fresh spinach works best for vibrant color and texture.

Now you’ve got a dish that’s creamy, comforting, and packed with flavor. Serve it straight from the skillet for that rustic, family-style vibe.

Chicken and Rice with Cream of Mushroom and Celery

Nothing beats the comfort of a creamy, hearty dish that’s ready in a flash. This Chicken and Rice with Cream of Mushroom and Celery is your weeknight hero—simple, savory, and seriously satisfying.

Ingredients

• Chicken breasts – 2, diced
• White rice – 1 cup
• Cream of mushroom soup – 1 can
• Cream of celery soup – 1 can
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Garlic powder – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat a large skillet over medium heat. Add butter and let it melt.
2. Add diced chicken to the skillet. Cook for 5 minutes, stirring occasionally, until no longer pink.
3. Sprinkle garlic powder and black pepper over the chicken. Stir to coat evenly.
4. Pour in the cream of mushroom and cream of celery soups. Stir well to combine.
5. Add the white rice and chicken broth to the skillet. Stir once to mix.
6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
7. After 20 minutes, remove the skillet from heat. Let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork before serving.

Creamy and rich, this dish pairs perfectly with a crisp green salad or steamed veggies. The rice absorbs all the savory flavors, making every bite a delight. Try topping it with grated Parmesan for an extra flavor boost.

Creamy Mushroom Chicken and Rice with Almonds

Feast your eyes on this creamy, dreamy dish that’s about to become your weeknight hero. Bold flavors, minimal effort—let’s dive in.

Ingredients

• Chicken breast – 1 lb
• Mushrooms – 2 cups, sliced
• Rice – 1 cup
• Almonds – ½ cup, sliced
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breast, season with salt and pepper, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add mushrooms and garlic. Cook until mushrooms are soft and golden, about 4 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Add rice, chicken broth, and heavy cream to the skillet. Stir to combine, then bring to a simmer.
4. Return chicken to the skillet, cover, and reduce heat to low. Cook until rice is tender and chicken is cooked through, about 20 minutes. Tip: Keep the lid on to trap steam and cook the rice evenly.
5. Stir in almonds and let sit for 2 minutes before serving. Tip: Toasting almonds beforehand adds an extra crunch.

Wow, the creaminess of the rice pairs perfectly with the crunch of almonds. Serve it straight from the skillet for a rustic touch or plate it up fancy with a sprinkle of fresh herbs.

Chicken and Rice with Cream of Mushroom and Green Beans

Perfect for those hectic weeknights, this dish combines comfort with convenience. Whip up a creamy, savory meal that’s sure to satisfy.

Ingredients

• Chicken breasts – 2, boneless and skinless
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Green beans – 1 cup, frozen
• Water – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and black pepper on both sides.
3. Place the chicken in a baking dish, then pour the cream of mushroom soup over the chicken.
4. Add the white rice and green beans around the chicken in the baking dish.
5. Pour water over the rice and green beans, ensuring the rice is fully submerged.
6. Cover the baking dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the rice is fluffy and the chicken’s internal temperature reaches 165°F.
8. Let the dish stand for 5 minutes before serving to allow the flavors to meld.

Velvety creaminess meets tender chicken and perfectly cooked rice for a dish that’s as comforting as it is easy. Serve it straight from the baking dish for a family-style meal that’s ready in no time.

Cream of Mushroom Chicken and Rice with Herbs

Transform your dinner game with this creamy, herby delight that’s as easy as it is delicious. Toss everything in one pot and let the magic happen.

Ingredients

• Chicken thighs – 1.5 lbs
• White rice – 1 cup
• Cream of mushroom soup – 1 can (10.5 oz)
• Chicken broth – 1.5 cups
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your skillet over medium-high heat. No oil needed—the chicken thighs will release their own fat.
2. Add chicken thighs to the skillet. Cook for 5 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a perfect sear.
3. Remove chicken and set aside. In the same skillet, add white rice, cream of mushroom soup, chicken broth, garlic powder, dried thyme, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Keep the lid on to trap the steam and cook the rice evenly.
5. Return the chicken to the skillet, nestling it into the rice. Cover and cook for another 10 minutes. Tip: Check the rice for doneness—it should be tender and have absorbed all the liquid.
6. Remove from heat and let it sit, covered, for 5 minutes before serving.

Whip up this dish for a creamy, comforting meal that’s packed with flavor. Serve it with a sprinkle of fresh herbs on top for an extra pop of color and taste.

Conclusion

Tantalizing, isn’t it? These 23 chicken and rice recipes with cream of mushroom soup are a treasure trove of comfort and flavor, perfect for any home cook looking to spice up their meal routine. We’d love to hear which recipes stole your heart—drop a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest for others to discover. Happy cooking!

Bella Bacinos