Baked Chicken, Mushroom and Carrot Rice Casserole Recipe

This delicious rice casserole is loaded with chicken, mushrooms, and carrots. To add a bit of crunch, you can mix in slivered almonds and water chestnuts.

Baked Chicken, Mushroom and Carrot Rice Casserole Recipe

How To Make Baked Chicken, Mushroom and Carrot Rice Casserole

Enjoy a filling dinner meal with this brown rice casserole! It has bites of tender chicken and vegetables for a hearty dish.

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins


  • 14 oz beef broth
  • 12 oz chicken breasts, uncooked and diced
  • 1 cup brown rice, uncooked
  • 1 cup carrots, diced finely
  • ½ cup milk
  • 4 oz mushrooms, canned, drained and sliced
  • ½ cup condensed cream of chicken soup
  • ¼ cup unsalted butter


  1. Preheat the oven to 350 degrees F and grease a 15-inch casserole dish.
  2. In a bowl, combine the beef broth, chicken, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter. Mix well.
  3. Pour the mixture into the prepared casserole dish.
  4. Bake, uncovered, for 1 hour, or until all the liquid is absorbed and the rice is tender.
  5. Garnish with parsley and serve!


  • Sugar: 5g
  • :
  • Calcium: 117mg
  • Calories: 657kcal
  • Carbohydrates: 59g
  • Cholesterol: 121mg
  • Fat: 32g
  • Fiber: 4g
  • Iron: 3mg
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 4g
  • Potassium: 834mg
  • Protein: 34g
  • Saturated Fat: 15g
  • Sodium: 910mg
  • Trans Fat: 1g
  • Vitamin A: 7837IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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