Easy Chicken and Rice Casserole

Total Time
Prep 5 mins
Cook 6 mins

Ingredients Nutrition

  • 453.59 g boneless skinless chicken thighs, each cut into 4 pieces
  • 304.75 g can condensed cream of chicken soup
  • 127.57 g jar Green Giant sliced mushrooms, undrained
  • 118.29 ml water
  • 354.88 ml green giant frozen sweet peas, thawed
  • 354.88 ml 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.
Most Helpful

5 5

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!

5 5

great, simple and tasty. the 2nd time i made this i added in a chopped onion with the chicken and soup. i think adding the onion really rounds out the flavour and makes this recipe perfect. :)

4 5

This recipe falls under the "comfort food" category. I wasn't really crazy about the texture of the rice but the flavor was pretty good. I left out the mushrooms (icky) but added a bit of beef broth to make up for the juice they would have provided. Thanks for posting!