This one-pot meal delivers classic comfort with minimal cleanup. The creamy mushroom soup base infuses the chicken and rice with rich, savory flavor as everything cooks together.
You’ll end up with tender chicken, fluffy rice, and a velvety sauce that’s ready in 30 minutes. It’s the ultimate cozy dinner for busy weeknights.
Ingredients for Recipe for Cream of Mushroom Soup and Chicken and Rice
One pot, minimal prep, maximum flavor. Classic comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Cream of Mushroom Soup 🍲 | 2 cans | 10.5 oz cans each, undiluted |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Fresh Mushrooms 🍄 | 8 oz | Cremini or white, sliced |
| Unsalted Butter 🧈 | 2 tbsp | Divided for cooking and finishing |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Worcestershire Sauce 💧 | 1 tsp | Adds umami depth |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken makes this dish—boneless, skinless breasts stay tender and cook fast. Costco has great bulk prices if you’re making a double batch. For the rice, long-grain white absorbs the flavors best (jasmine or basmati work too). The mushroom soup is the magic ingredient—Campbell’s is the classic choice, but Progresso works in a pinch. Grab the fresh mushrooms from the produce section, not the canned ones.
No cream of mushroom soup? Cream of chicken plus sautéed mushrooms gets you close. Swap the white rice for brown if you want extra chew (add 10 minutes cook time). Vegetable broth works for a lighter version. Out of fresh mushrooms? Rehydrated dried porcini adds intense flavor. The Worcestershire sauce is optional but worth the extra minute—just don’t skip the butter.
Leftovers reheat beautifully—tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Store the rice and chicken mixture in an airtight container. The parsley garnish is best added fresh when serving.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pot—chicken, rice, mushrooms, and broth—then let it simmer while I do something else.
- Rich and Creamy: The cream of mushroom soup blends with fresh mushrooms for a velvety sauce that coats the rice and chicken perfectly.
- Meal Prep Magic: This reheats beautifully, so I make a big batch on Sunday and have lunches ready for the week.
- Budget Stretcher: Boneless chicken breasts and basic pantry staples keep costs low, but it tastes like a million bucks. Honestly, my wallet thanks me.
Step-by-Step Instructions for Cream of Mushroom Chicken and Rice
This one-pot wonder comes together with minimal effort and maximum flavor.
Step 1: Sear the Chicken and Sauté the Aromatics
Heat 1 tablespoon 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 season with 1 tsp kosher salt and 0.5 tsp black pepper. Sear for 5-6 minutes until golden brown and cooked through.
Remove the chicken and set aside. In the same pot, add the remaining 1 tablespoon unsalted butter, then sauté the 1 whole yellow onion, finely diced, for 3-4 minutes until translucent. Stir in the 3 cloves garlic cloves, minced, and cook for 30 seconds until fragrant.
Step 2: Cook the Mushrooms and Build the Sauce Base
Add the 8 oz fresh mushrooms, sliced, to the pot and cook for 5-6 minutes until they release their moisture and turn golden brown. Sprinkle the 2 tbsp all-purpose flour over the mushrooms and stir for 1-2 minutes to cook off the raw flour taste.
Pour in the 1 tsp Worcestershire sauce and 0.5 tsp dried thyme, stirring to combine. This builds a rich, savory foundation for the sauce. Watch for the mixture to thicken slightly as the flour cooks.
Step 3: Combine All Ingredients and Simmer
Return the chicken to the pot. Stir in the 2 cans cream of mushroom soup (undiluted), 2.5 cups chicken broth, and 1.5 cups long-grain white rice, rinsed. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
Resist the urge to stir during this time—it can break the rice and make the dish gummy. You’ll know it’s ready when the rice is tender and most of the liquid is absorbed. If it looks dry, add a splash of broth and let it cook a few minutes longer.
Step 4: Finish with Creaminess and Garnish
Once the rice is cooked, stir in the 0.5 cup whole milk to create a creamy, luxurious texture. Let it sit covered for 5 minutes to allow the flavors to meld together. The sauce should coat the rice and chicken beautifully.
Finally, garnish with the 2 tbsp fresh parsley, chopped, for a pop of color and freshness. This dish is best served hot, straight from the pot, with all the comforting flavors fully developed.
Pro Tips For Making Recipe For Cream Of Mushroom Soup And Chicken And Rice
- Sear the Chicken First: Brown the chicken breasts in a hot pan with a little oil before adding liquids—this builds flavor that the rice and soup will soak up. I learned this the hard way when my early versions tasted flat.
- Rice in Last: Stir in the uncooked rice only after the broth and soup are simmering, or it’ll turn mushy. 15 minutes covered on low heat is all it needs to absorb the liquid perfectly.
- Slice Mushrooms Thin: Cut the fresh mushrooms into ¼-inch slices so they cook evenly and don’t leave chewy bits in the creamy sauce. Sounds fussy, but it actually changes the outcome.
- Use Warm Broth: Pour in chicken broth that’s been heated in the microwave or on the stove—it brings the whole pot to a simmer faster and keeps the chicken from toughening up.
Wine and Beer Pairings for recipe for cream of mushroom soup and chicken and rice
White Wine Pairings
A crisp Chardonnay with subtle oak complements the creamy texture beautifully. I love Kendall-Jackson Vintner’s Reserve—its balanced acidity cuts through the richness. Serve chilled at 50-55°F for best results. 🍷
Red Wine Options
For red lovers, a light Pinot Noir like Meiomi offers earthy notes that pair well with mushrooms. Avoid heavy tannic wines—they’ll clash with the creamy base. A slight chill (60°F) enhances its food-friendliness.
Beer Pairings
A wheat beer like Blue Moon brings citrus notes that brighten the dish. The orange slice garnish adds a nice aroma. For darker beers, New Belgium Fat Tire amber ale has enough malt to stand up to the richness. 🍺
Non-Alcoholic Choices
Sparkling apple cider offers effervescence that cleanses your palate between bites. Iced Earl Grey tea with a lemon slice provides a sophisticated alternative. Both options enhance without overpowering the meal.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but increase liquid to 3 cups broth and simmer for 40-45 minutes. Brown rice needs more time and moisture to soften properly.
How do I know when the chicken is fully cooked?
Check with a meat thermometer—it should read 165°F internally. The juices should run clear, and there should be no pink in the center.
Can I make this ahead of time?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth to restore creaminess.
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