Chicken and Rice Casserole with Mushrooms and Spinach

Why You’ll Love This Recipe

This casserole is loaded with flavor, texture, and nutrition, all while being incredibly easy to make. The combination of juicy chicken, earthy mushrooms, and wilted spinach makes each bite satisfying and nourishing. It’s creamy, comforting, and perfect for sneaking in extra greens. With minimal prep and easy cleanup, this dish will quickly become a staple in your weekly rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Long-grain white rice
• Chicken broth
• Fresh mushrooms (button, cremini, or baby bella)
• Fresh spinach
• Garlic
• Onion
• Olive oil or butter
• Cream cheese or sour cream
• Mozzarella or Swiss cheese
• Salt and pepper
• Dried thyme or Italian seasoning
• Parmesan cheese (optional, for topping)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté chopped onions and garlic in olive oil or butter until softened. Add sliced mushrooms and cook until browned. Stir in spinach and cook until wilted. Set aside.
3. In a large bowl, mix chicken broth, softened cream cheese or sour cream, seasoning, and uncooked rice until combined.
4. In a greased 9×13-inch baking dish, spread the rice mixture evenly. Add the sautéed vegetables and stir to combine.
5. Season chicken with salt and pepper, then place on top of the rice mixture.
6. Cover the dish tightly with foil and bake for 45 minutes.
7. Remove foil, sprinkle shredded cheese on top, and bake uncovered for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.
8. Let rest for 5 minutes before serving. Sprinkle with parmesan if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Use brown rice: Substitute white rice with brown rice, increasing the liquid and baking time accordingly.
• Make it vegetarian: Omit the chicken and add white beans or lentils for a meatless version.
• Try wild rice: Use a wild rice blend for a nuttier, more textured variation.
• Add herbs: Fresh thyme, rosemary, or parsley can be added for extra aroma.
• Spice it up: Add a pinch of crushed red pepper flakes or smoked paprika for a bit of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave for 1-2 minutes, or warm in the oven at 350°F (175°C) until heated through.
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, you can use shredded rotisserie or leftover cooked chicken. Stir it into the rice mixture before baking and reduce the total cook time by about 15 minutes.

Do I have to cook the mushrooms and spinach first?

Yes, sautéing the mushrooms ensures they release their moisture and develop flavor. Pre-wilting the spinach also helps it blend well into the casserole without becoming soggy.

Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before adding it to the casserole to avoid excess water.

What type of rice should I use?

Long-grain white rice works best. Avoid instant or quick-cooking rice, which may turn mushy during baking.

Can I use cream of mushroom soup instead of cream cheese?

Yes, for a shortcut, substitute cream cheese with one can of cream of mushroom soup for a creamier, more traditional casserole taste.

Can I make this ahead of time?

Absolutely. Assemble the casserole up to a day in advance and refrigerate it. Add 10 minutes to the baking time if cooking straight from the fridge.

How do I know when the chicken is cooked?

The chicken should reach an internal temperature of 165°F (74°C) and be no longer pink in the center.

Can I make it dairy-free?

Yes, use dairy-free alternatives like plant-based cream cheese and cheese substitutes. Also, sauté with oil instead of butter.

What’s the best cheese to use?

Mozzarella offers a great melt, while Swiss or provolone adds a more savory depth. You can also combine cheeses for extra flavor.

Can I add more vegetables?

Definitely. Chopped zucchini, carrots, or bell peppers make great additions to this dish.

Conclusion

Chicken and Rice Casserole with Mushrooms and Spinach is a cozy, nourishing meal that’s easy to make and even easier to love. It’s the perfect balance of comfort and nutrition, offering plenty of flavor with minimal fuss. Whether you’re making it for a family dinner or preparing lunches for the week, this casserole will quickly become a go-to favorite.

Chicken and Rice Casserole with Mushrooms and Spinach

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Chicken and Rice Casserole with Mushrooms and Spinach is a creamy, wholesome one-pan meal featuring tender chicken, earthy mushrooms, and fresh spinach baked with rice in a comforting, cheesy sauce. It’s a nourishing, crowd-pleasing dish perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice (uncooked)
• 2 1/4 cups chicken broth
• 8 oz fresh mushrooms (button, cremini, or baby bella), sliced
• 4 cups fresh spinach
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil or butter
• 4 oz cream cheese or 1/2 cup sour cream
• 1 cup shredded mozzarella or Swiss cheese
• 1/2 tsp dried thyme or Italian seasoning
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for topping)

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until softened, about 2–3 minutes. Add mushrooms and cook until browned. Stir in spinach and cook until wilted. Remove from heat and set aside.
3. In a large bowl, mix chicken broth, cream cheese or sour cream, dried herbs, uncooked rice, salt, and pepper until combined.
4. Spread the rice mixture evenly into the prepared baking dish. Stir in the sautéed mushrooms and spinach mixture.
5. Season chicken with salt and pepper and place on top of the rice mixture.
6. Cover tightly with foil and bake for 45 minutes.
7. Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for 15–20 minutes until the chicken is cooked through and rice is tender.
8. Let rest for 5 minutes before serving. Sprinkle with Parmesan cheese if desired.

Notes

• Use cooked chicken to reduce baking time by about 15 minutes.
• Substitute cream cheese with cream of mushroom soup for a shortcut.
• Frozen spinach can be used—just thaw and drain well before adding.
• Add extra vegetables like bell peppers, zucchini, or shredded carrots for more nutrition.
• Brown rice can be used, but increase broth to 2 3/4 cups and extend bake time by 15–20 minutes.

Nutrition

• Serving Size: 1 portion (approx. 1/6 of casserole)
• Calories: 510
• Sugar: 3g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 100mg