Baked Chicken, Mushroom, and Carrot Rice Casserole

Baked Chicken, Mushroom, and Carrot Rice Casserole


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

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 1 (14 oz.) can beef broth
  • 2 chicken breasts, uncooked and diced
  • 1 C. brown rice, uncooked
  • 1 C. carrots, diced fine
  • 1/2 C. milk
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1/2 C. condensed cream of chicken soup
  • 1/4 C. butter

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Preheat the oven to 350 degrees and grease a 2-qt. casserole dish. In a bowl, combine the beef broth, chicken, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter. Mix well. Pour the mixture into the prepared casserole dish and bake, uncovered, for 1 hour, or until all the liquid is absorbed and the rice is tender.

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