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Creamy Chicken and Mushroom Rice Casserole

Total Time

Prep: 20 min. Bake: 50 min.


9 servings

Gravy, chicken soup and sour cream make this rich and hearty dish one you’ll want to curl up with. Be prepared to make it often, as it fills ’em up fast and tastes fantastic! —Nancy Foust, Stoneboro, Pennsylvania
Creamy Chicken and Mushroom Rice Casserole Recipe photo by Taste of Home


  • 3 cups shredded cooked chicken
  • 2-2/3 cups chicken gravy
  • 2 cups uncooked instant rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 medium onion, chopped
  • 2/3 cup chopped celery
  • 2/3 cup water
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped ripe olives
  • 2 teaspoons dried parsley flakes
  • 1/8 teaspoon pepper
  • Chopped green onions, optional


  1. Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish.
  2. Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes. If desired, top with chopped green onions.

Can you freeze Creamy Chicken and Mushroom Rice Casserole?

Freeze cooled casserole mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts

1-1/3 cups: 305 calories, 12g fat (5g saturated fat), 68mg cholesterol, 790mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

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