Easy Chicken and Rice with Cream of Mushroom Soup
This Chicken and Rice with Cream of Mushroom Soup is an easy, comforting meal that practically makes itself in the crockpot. Just a few simple ingredients come together into a creamy, hearty dinner the whole family will love.
I found this Chicken and Rice recipe tucked in a 1970s cookbook, titled “Painter’s Casserole”. The final instruction reads, “Paint all day!”.
It is indeed easy enough to paint all day with this casserole. You just put everything into the slow cooker and let it cook.
It’s also easy to switch up according to what you have on hand. You can mix and match the “cream of __” soups, you can swap in a different cheese, you can make this with chicken thighs instead—it’s very versatile.
The leftovers are easy to reheat too, so you can “paint” all day tomorrow and the next day, too.
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What You’ll Need
- Long grain white rice (basmati, jasmine, or simply “long grain white rice”) work best for this recipe.
- Swap out the cheddar for colby jack, swiss, pepper jack, or any cheese you like.
- Chicken breasts or chicken thighs work well here (I used chicken breast). If you have bone-in chicken instead, check out this easy no-peek chicken recipe—the meat slides off the bone!
- You can use any combination of the soups, you’ll need three cans total.
How to Make Chicken and Rice with Cream of Mushroom Soup
- Combine all of the ingredients (except the cheese) in a slow cooker and stir to combine.
- Cook on high for 3–4 hours or on low for 6–8 hours.
- Stir, top with cheese, and cover for 10 more minutes to melt the cheese.
- Serve! I put a little parsley on top for a pop of color.
📖 Recipe
Easy Chicken and Rice with Cream of Mushroom Soup
Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1-inch cubes
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 cup uncooked long-grain white rice
- 1 stick butter
- ½ cup milk
- 1 cup shredded cheddar
Instructions
- Combine everything except the cheese in a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.
- Uncover and stir.
- Top with cheese, cover, and cook until the cheese is melted (about 10 minutes).
- Serve.
Notes
- Boneless skinless chicken thighs in place of the chicken breasts.
- Another shredded cheese (colby jack, pepper jack, etc.) in place of the cheddar
- Any mix of the “cream of” soups (all cream of mushroom, 1 cream of chicken/2 cream of mushroom, etc.)
Turned into the texture of wallpaper paste😞 tasted good though
Oh no! I wonder if the slow cooker got too hot? Did you use long-grain white rice? I’m happy to troubleshoot if you’d like!