Easy Chicken and Rice with Cream of Mushroom Soup

chicken and rice topped with melted cheddar cheese on a white plate.

Easy Chicken and Rice with Cream of Mushroom Soup

Published by Kate

You just need a few pantry and refrigerator staples to make this comforting crockpot casserole.

2 from 1 vote

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Prep Time 10

Cook Time 3

Total Time 3 10

Course Entree, Main Course

Cuisine American

Servings servings

Calories 406 kcal

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

Any leftovers can be reheated in the microwave. You can also freeze leftovers.

Variations:

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.)

Nutrition

Calories: 406kcalCarbohydrates: 29gProtein: 42gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 121mgSodium: 670mgPotassium: 705mgFiber: 1gSugar: 1gVitamin A: 272IUVitamin C: 2mgCalcium: 177mgIron: 1mg

Keyword chicken and rice with cream of mushroom soup, crockpot chicken and rice

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