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Chicken and Rice with Mushroom Gravy

Comfort food built around cream of mushroom soup. It turns into a rich gravy that coats the chicken and rice without any extra work.

Egg-FreeNut-Free Main Dish
Prep: 5 min Cook: 30 min Total: 35 min Servings: 4 Difficulty: Medium

Allergens: Contains Dairy (butter, cream of mushroom soup), Gluten (cream of mushroom soup typically contains wheat).

Ingredients

  • 1 lb chicken breast or thighs (fresh or thawed)
  • 1½ cups rice, uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 cups water
  • 1 tablespoon butter
  • 1 medium onion, diced

Optional Extras

  • Salt and pepper to taste
  • Garlic powder
  • 1 can (15 oz) peas, drained (add in the last 5 minutes)

Equipment

  • Large pot or deep skillet with a lid
  • Knife and cutting board
  • Stirring spoon

Instructions

  1. Cut the chicken into bite-sized pieces (roughly 1-inch cubes).
  2. Melt the butter in a large pot or deep skillet over medium heat.
  3. Add the diced onion. Cook for 2–3 minutes until slightly softened.
  4. Add the chicken pieces. Cook for about 5 minutes, stirring occasionally, until the outsides are no longer pink. The chicken does not need to be fully cooked through — it will finish cooking with the rice.
  5. Add the cream of mushroom soup and water. Stir until the soup is fully mixed into the water and you have a smooth liquid.
  6. Stir in the uncooked rice.
  7. Bring everything to a boil, then cover the pot and reduce heat to low.
  8. Let it simmer covered for 18–20 minutes. Do not lift the lid during this time — the steam cooks the rice.
  9. After 20 minutes, remove the lid, fluff with a fork, and stir. If the rice is still hard, add a splash of water, cover, and cook for another 5 minutes.
  10. Taste and add salt, pepper, or garlic powder if you have them.

Notes

  • Substitutions: Any meat works. Ground beef is great here — just brown it in Step 4 instead of cubing. Canned chicken works too — drain it and add it in Step 5 with the soup.
  • Add a vegetable: Stir in drained canned peas or corn during the last 5 minutes for a more complete meal.
  • Leftovers: Reheats well. Add a splash of water when reheating — the rice absorbs liquid as it sits.