Chicken mushroom rice casserole recipe is comfort food made with cream of chicken soup in your Instant Pot or Ninja Foodi. A quick dinner, like our pressure cooker chicken and rice but wit vegetables.
This pressure cooker chicken mushroom casserole was created somewhat out of necessity and mistake last week! It turned out so great when we made it in our RV that I just had to share it with all of you though. It’s now one of our go to Instant Pot recipes for dinner, and we keep the ingredients on hand for busy nights. (affiliate links present)
Chicken and Rice Casserole with Cream of Mushroom Soup
Make it in your Crockpot Express, Mealthy, or as an easy Ninja Foodi recipe. They all work the same as far as timing goes and will turn out fabulous in any brand of pot.
As I said, we were living in our travel trailer for a few weeks while we renovated a house we bought and all I used was my pressure cooker and slow cooker. It was a game changer for coming up with easy rv meals for the 5 of us.
I bought a bunch of dry ingredients, as well as canned chicken and tuna so one night I threw a bunch of things together with a package of mushrooms and fresh green beans I found at the store and voila! We’re calling this Instant Pot chicken mushroom rice but anything works really.
I will start by saying I am all about easy Instant Pot casseroles. Maybe it is because I am a child from the 70’s, but using up leftovers is a must in our house. I also typically use fresh ingredients but when you’re traveling or in a tight spot precooked works just fine.
Things to remember: when you are cooking with rice do NOT stir it in! Of course if you are JUST cooking rice that is different, but if it is added to a dish like this one you want to add it last and gently submerge it into the liquid at the top.
This will prevent it from burning and sticking to the bottom and ruining your dish. Nobody wants to see the dreaded burn notice on your pot, so take note.
Ingredients
- Chicken can be fresh, diced into bite size pieces but don’t use more than 1 lb. boneless skinless chicken breasts or chicken thighs. Canned chicken is okay too drained.
- Chicken broth or water but the first offers more flavor
- Long grain rice – NOT instant, just white
- Cream of mushroom or chicken soup
- or make your own homemade cream of mushroom
- Onions diced is optional
- Garlic salt for flavor
- Salt and pepper are basic seasonings
- Cheese is optional but fantastic add in
Substitutions
You can use fresh diced chicken breasts, thighs, canned and drained, or leftover chicken breasts for this recipe. That is why it’s so great. This became one of our favorite August recipe. There wasn’t any left that night and I made it twice that week.
You can substitute different veggies BUT you need to choose ones that will cook at about the same time like these did. Broccoli doesn’t work unless you don’t mind it completely falling apart and becoming almost mush when it’s done.
Green beans and these small baby bellas are on the firmer side and worked perfectly. Both came out as tender as the rice did so I would personally stick with those. Small diced carrots would probably be fine too.
How to Make Chicken Mushroom Rice Casserole in Pressure Cooker
Time needed: 8 minutes
Chicken and Rice with Cream of Mushroom
- Saute
If using 1 lbs. of diced fresh chicken = set pot to saute with some olive oil and cook until outsides are no longer pink. Then deglaze pot with just a bit of your both. Skip this step if using precooked meat.
Add mushrooms, green beans, onion, seasonings, and diced precooked chicken (if you are using canned) now to your pot. In a separate bowl whisk together your soup and broth until smooth, pour this in.
Then sprinkle rice on the top but do NOT stir. Just gently submerge it into your liquid. - Cook
Lock lid and set to high pressure for 9 minutes. Allow to naturally release steam for 2 minutes, then release any remaining pressure. Fluff and add cheese to melt if desired now. Serve!
If you want to make a vegetarian version just omit the chicken and use cream of mushroom soup instead of chicken. Vegetable broth can be used for the liquid as well.
With a sprinkle of onion and garlic powder on the top for added flavor it’s a hearty meal for all. If others want meat then add the diced precooked chicken at the end for a chicken and mushroom recipe.
That’s how versatile this recipe is. Keep an extra 1/2 cup of cheese on the side to sprinkle on the top for extra pressure cooking goodness. Total cook time for this is about 15 minutes so it’s done in a jiffy and like I said is great when you’re traveling in an RV too.
Chicken Mushroom Rice Casserole
Equipment
Ingredients
- 1 chicken breast, fresh diced into small pieces, precooked, or 10 -12 oz. canned chicken
- 1 container mushrooms, baby bellas are best, 8 oz. total, cut into fourths
- .5 lb green beans, fresh, ends removed, cut in half
- 1/2 onion , diced
- 1.5 tsp garlic salt
- 1/8 tsp pepper
- 1 can cream of mushroom soup
- 2.5 c broth, chicken or beef
- 1 c rice, NOT instant, white long grain, uncooked
- 3/4 c cheese, shredded, optional
Instructions
- If using fresh diced chicken add to your pot with a bit of olive oil on saute and cook until outsides are no longer pink. Then turn pot off. Now add your prepared mushrooms, green beans, onions, precooked chicken (if you are using canned instead of fresh), and seasonings into your pot.
- In a separate bowl whisk together your broth and cream of mushroom soup, add this into your pot.
- Sprinkle your uncooked white rice on to the top and do NOT stir, just gently press down into the liquid. Close lid and steam valve and set to high pressure for 9 minutes.
- Allow to naturally release pressure for 2 minutes before letting out remaining steam.
- Fluff rice. Add cheese into your pot and stir so cheese melts. Serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
- Our easy Instant Pot butter chicken is amazing
- Pressure cooker chicken thighs bone in have a creamy sauce
- more Ninja Foodi chicken recipes here
- Want to make just Instant Pot mushrooms?
- Or if you want a healthy meal, our pressure cooker beer can chicken has been popular
If you want to use frozen vegetables and pasta, our pressure cooker chicken noodle casserole is always a hit.
How long can you safely keep leftovers?
Three to four days in the refrigerator is safe. If you don’t think you’ll eat them that quickly then you should freeze them immediately.
Can you freeze cooked casseroles?
The short answer is yes, but don’t use the container you cooked it in. Instead put leftovers in plastic containers or freezer bags.
Let out the air and put it into your freezer that way. When reheating remove from your freezer container and put into a microwave safe dish. Reheat for 30 seconds at a time, stirring in between. Use broth to thin it out if it becomes too thick when reheating.
What kind of cheese is recommended?
I use cheddar, shredded
Wondering how the shredded cheese is gonna taste mixed with the mushroom soup but I think that’s going to be what’s for dinner tonight
YOu can leave it out but we think it is yummy with it, either way
Am I reading this right one chicken breast cut up for 6 people, I know the recipe has a lot of veg but a small amount of meat, or should the chicken breast be 10-12oz in weight like the tined chicken, hope you don’t mind me asking as I would like to cook it.
That is all I added, yes. You could probably increase to 2 breasts if you wanted more meat in it.
I made this tonight and oh my was it delicious and purrfect on a cold damp day.
Thanks for sharing your recipes.
Yay so glad it was a hit