Easy Chicken and Rice Casserole

READY IN: 11mins
Top Review by smellyvegetarian

Yum, this was a huge hit at our house. I love chicken thighs, and my hubby grew up eating chicken and rice casserole so this was a blast from his past. In fact, he asked for it again tomorrow night LOL! I used reduced fat cream of celery soup out of personal preference, and instant brown rice instead of white. Thanks for posting this yummy and quick comfort food recipe!

Ingredients Nutrition

  • 1 lb boneless skinless chicken thighs, each cut into 4 pieces
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, undrained
  • 12 cup water
  • 1 12 cups green giant frozen sweet peas, thawed
  • 1 12 cups uncooked instant rice


  1. 1 – Place chicken in 3-4 quart slow cooker.
  2. Top with soup, mushrooms and water; stir gently to mix and spread evenly over chicken.
  3. 2 – Cover; cook on low for 4 ½ to 5 ½ hours.
  4. 3 – About 15 minutes before serving, stir thawed peas and rice into chicken mixture.
  5. Cover; cook an additional 10 – 15 minutes or until rice is tender.
  6. If desired, add salt and pepper to taste.

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