Soups & Stews
This Campbell's Chicken, Rice, and Mushroom Soup Casserole delivers a comforting, one-pot meal with creamy texture and a golden celery topping—perfect for busy weeknights. The secret lies in sautéing mushrooms and onions to deepen flavor before combining everything in a single dish, cutting prep time by half.
With just 30 minutes of active work and 30 minutes baking, you’ll have a hearty, restaurant-worthy casserole that’s creamy, savory, and satisfying.
The beauty of this recipe is its simplicity: Campbell’s soup forms the base, while mushrooms and cream cheese add richness, and a crispy celery topping elevates it to next-level comfort food. No fancy techniques required—just layer, bake, and enjoy.
It’s the kind of dish that feels indulgent but comes together effortlessly, making it ideal for feeding a crowd or meal prepping for the week.
Ingredients for campbell's chicken rice mushroom soup casserole
Six ingredients make this creamy, one-pot casserole shine—Campbell's soup, mushrooms, and celery top it all off.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | 10.5 oz each, undiluted |
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, diced small |
| White Rice 🍚 | 2 cups | Long-grain, uncooked |
| Cream Cheese 🧀 | 8 oz | Full-fat, cubed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced fine |
| Fresh Mushrooms 🍄 | 16 oz | Sliced thin, cremini or button |
| Celery Stalks 🥬 | 3 whole | Thinly sliced for topping |
| All-Purpose Flour 🌾 | ½ cup | For crispy topping |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The Campbell's soup is the secret weapon here. Grab the cream of mushroom variety—it's already got that rich base you want. For the mushrooms, cremini or baby bella add more earthiness than white buttons, but any sliced mushroom works. I always grab mine from Whole Foods bulk bins for freshness. The chicken breast? Dice it small—you want it to cook through without getting rubbery. If you're short on time, canned chicken works too, just drain it well.
No cream cheese? Substitute sour cream at half the amount—it won't be quite as rich, but still delicious. Fresh out of mushrooms? Dried mushrooms rehydrated in warm broth work in a pinch (just don't overdo it). The celery topping needs to be crispy, so don't skip the flour and butter mix. For extra crunch, I sometimes add a sprinkle of panko to the topping. And if you're watching calories, use low-fat cream cheese and milk—you won't taste the difference.
This casserole reheats beautifully—honestly tastes better the next day once everything melds. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make a double batch and portion it into containers so lunches are sorted for the week. The topping stays crispy if you bake it separately for 2-3 minutes before adding to the main dish—trust me on this.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes. The chicken, rice, and soup all go into one pan—no chopping, no fuss—just stir, bake, and boom, dinner’s ready. Even my college-age son, who burns toast, can handle it.
- Creamy Mushroom Hug: That Campbell’s soup and cream cheese combo? It’s like a warm, earthy embrace in a bowl. The onion adds just enough bite to cut through the richness, and the mushrooms give it that deep, savory punch that makes it feel fancy without the effort.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream—no soggy rice, no dry chicken—and it’s the kind of dish that makes me look like a hero when I pack it for work. (My coworkers still don’t know it’s basically a casserole.)
- Budget Win: I stretch this recipe for a crowd without breaking the bank. Chicken thighs work just as well as breast, and I’ve even swapped in store-brand soup when needed—no one notices, but my wallet does. Plus, it’s the kind of meal that disappears fast, so I never waste a bite.
Step-by-Step instructions for creamy chicken and mushroom rice casserole
This one-pot wonder delivers rich, velvety texture with a crispy celery topping—no fancy skills required.
Sauté the Aromatic Base
Heat the 0.5 cup butter in a large Dutch oven over medium heat until melted and foaming. Add the 1 whole Yellow Onion and 16 oz Fresh Mushrooms (sliced thin), cooking for 5-6 minutes until the mushrooms release their moisture and the onions soften. Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant—this builds the flavor foundation.
Here's the thing—don't rush this step. You want those mushrooms to break down and release their earthy essence. If they're still holding their shape after 5 minutes, keep cooking until they soften completely. The base should smell rich and savory before moving forward.
Build the Creamy Mixture
Add the 2 lb Chicken Breast (diced small) to the pot and cook for 5 minutes, stirring occasionally, until the chicken loses its raw color. Pour in the 2 cans Campbell's Cream of Mushroom Soup and 0.5 cup Milk, stirring until smooth. Sprinkle the 2 cups White Rice over the top, then fold everything together gently.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 20 minutes, stirring once halfway through. You'll notice the rice starts absorbing the creamy liquid—this is when you know it's working. The goal is even cooking without burning at the bottom.
Add Cream Cheese and Season
Remove the lid and stir in the 8 oz Cream Cheese (cubed) and 1.5 tsp Salt until completely melted and smooth. The mixture should thicken noticeably as the cream cheese incorporates. Add the 0.5 tsp Black Pepper and taste—adjust salt if needed (Diamond Crystal measures differently than table salt).
Return the casserole to a simmer for another 5 minutes to let the flavors meld. The texture should be creamy but still slightly loose—this prevents a gummy final product. If it looks too thick, stir in 2-3 tablespoons of water to adjust consistency. This is the moment that matters: proper texture now means perfect results later.
Prepare the Crispy Celery Topping
In a small bowl, mix the 0.5 cup All-Purpose Flour, 1 tbsp Dried Parsley, and 1 tsp Salt. Thinly slice the 3 whole Celery Stalks and toss them in the flour mixture until evenly coated. Melt the remaining 0.25 cup Butter (reserve from earlier) and brush it lightly over the celery mixture—this ensures crispiness.
Spread the celery topping evenly over the casserole, pressing down gently to help it adhere. The topping should cover the surface completely—this creates that signature golden crunch. Bake uncovered at 375°F for 20-25 minutes until the celery is deep golden brown and the edges bubble around the sides.
Rest and Serve
Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the creamy filling to set slightly, making it easier to portion. The celery topping will firm up as it cools—serve immediately while it's still crispy.
Divide into bowls and enjoy the contrast of creamy filling with crispy topping. Each bite delivers tender chicken, creamy mushroom sauce, and that satisfying crunch from the celery crust. Real talk: this is the kind of dish that disappears fast at family gatherings—plan for leftovers!
Pro Tips For Making Campbell'S Chicken Rice Mushroom Soup Casserole
- Cook Chicken Low and Slow: I learned this the hard way—searing chicken breast first makes it dry by the time it finishes in the casserole. Instead, poach it in the soup mixture for the first 10 minutes on the stove, then add everything else. The chicken stays juicy without overcooking, and the flavors meld better.
- Sauté Onions Until Soft: Skip the raw onion chunks—this casserole needs caramelized flavor, not a mushy bite. Cook the diced onion in butter or oil for 8-10 minutes until golden and translucent before adding the soup. It’s the thing that matters most for depth.
- Mix Cream Cheese Last: Adding cream cheese too early turns the soup grainy and separates when baking. Stir it in just before pouring into the dish—it’ll melt smoothly and give that creamy texture without clumping. (Yes, even if you’re impatient like me.)
- Use Day-Old Rice: Fresh rice soaks up all the liquid and leaves you with a dry casserole. Swap it for day-old rice (or even better, leftover rice) that’s slightly firm—it’ll absorb just enough moisture without turning mushy. Sounds weird, but it works.
Creative variations of these flavors
Spicy Southwest Twist
Transform this casserole into a Southwest-inspired dish by adding 1 tsp chili powder, ½ tsp cumin, and ¼ tsp smoked paprika to the sautéed mushrooms. Stir in 1 cup black beans (drained and rinsed) with the rice, and top with ½ cup shredded Monterey Jack cheese before baking.
Serve with sour cream, avocado slices, and hot sauce for extra kick. 🌶️
Creamy Spinach Addition
Boost nutrition and flavor by wilted 2 cups fresh spinach into the creamy mixture after removing the lid in Step 3. Simply stir until just wilted—about 2 minutes—then proceed with adding cream cheese.
The spinach adds vibrant color and a subtle earthy note that pairs beautifully with mushrooms. For extra richness, swap ½ cup of the milk for heavy cream.
Cheesy Potato Topping
Skip the celery topping and create a crispy potato crust instead. Thinly slice 2 medium potatoes (about ½ inch thick) and toss with ½ cup flour, 1 tsp garlic powder, and ½ tsp salt.
Layer over the casserole and bake as directed. For extra decadence, sprinkle ½ cup shredded cheddar cheese on top before the final 5 minutes of baking. This adds a heartier, potato-chip-like texture. 🥔
Lighter Greek Version
For a Mediterranean-inspired twist, replace the cream cheese with ½ cup crumbled feta and add 1 tsp dried oregano to the sautéed mushrooms.
Stir in ½ cup chopped kalamata olives with the rice, and top with a mix of ¼ cup flour, ¼ cup grated Parmesan, and 1 tbsp olive oil instead of butter. Bake until golden—this version feels lighter but still satisfying.
Pair with a Greek salad for a complete meal.
Breakfast-for-Dinner Adaptation
Turn this into a breakfast casserole by adding 4 beaten eggs to the creamy mixture in Step 3. Stir until just combined, then top with ½ cup shredded cheddar and ¼ cup crushed cornflakes (for extra crunch).
Bake as directed, but increase the final bake time to 25-30 minutes until set. Serve with hot sauce or salsa for a fun brunch twist. 🍳
Slow Cooker Make-Ahead
For a hands-off version, prepare the creamy mixture (Steps 1-3) and transfer everything—except the celery topping—to a 6-quart slow cooker. Cook on LOW for 3-4 hours, stirring once halfway.
Just before serving, top with the celery mixture and broil in the oven for 5-7 minutes to crisp. This method is perfect for busy days or meal prepping—just reheat and enjoy! ⏰
Nutrition facts
Frequently asked questions
Can I use instant rice instead of long-grain white rice?
Yes, but with a few adjustments! Use 1 cup instant rice (instead of 2 cups uncooked) and add 1 cup extra liquid (milk or broth) to the creamy mixture. Cook the casserole for 15 minutes less in Step 2 since instant rice cooks faster. The texture will be slightly softer but still delicious.
How do I prevent the celery topping from getting soggy?
To keep the celery topping crispy, bake it separately for 2-3 minutes at 375°F before placing it on the casserole. Alternatively, spread the celery topping on a baking sheet first, bake until golden, then carefully transfer it to the casserole. Pressing down lightly helps it adhere better without losing crunch.
Can I make this casserole ahead of time?
Assemble the casserole (including the celery topping) up to 24 hours ahead and refrigerate uncovered. Bake straight from the fridge, adding 10-15 extra minutes to the baking time. For freezing, bake the casserole, let it cool, then freeze in portions. Reheat covered at 350°F for 20-25 minutes until warmed through. The topping may soften slightly but reheats beautifully.
What if I don't have Campbell's Cream of Mushroom Soup?
No problem! Make a quick substitute by blending 1 cup cooked mushrooms, ½ cup milk, ¼ cup sour cream, 1 tbsp butter, and ½ tsp salt until smooth. For extra richness, add 1 tbsp flour to thicken. This homemade version adds depth but requires 5 extra minutes of prep time.
Why did my casserole turn out gummy instead of creamy?
Gummy texture usually means the rice absorbed too much liquid. Next time, stir in 2-3 tablespoons of milk or broth after adding cream cheese to loosen the mixture. Also, ensure you're using long-grain rice (not short-grain) and don't overcook it in Step 2. The filling should be slightly loose before baking to prevent gumminess.