Description
A comforting casserole featuring tender chicken, savory mushrooms, creamy sauce, and melted Gruyère cheese, ideal for easy weeknight dinners or cozy family meals.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb boneless skinless chicken breasts, cubed
- 2 tbsp butter or olive oil
- 1 medium onion, finely chopped
- 2–3 garlic cloves, minced
- 10–12 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream or milk with a bit of cream
- 1½ cups shredded Gruyère cheese or blend with Swiss cheese
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350 °F and lightly grease a baking dish.
- Heat butter or olive oil in a large skillet over medium heat; add cubed chicken and cook until lightly browned and cooked through, then remove and set aside.
- In the same skillet, add more butter or oil if needed, sauté the chopped onion until softened, then add minced garlic and sliced mushrooms and cook until mushrooms release moisture and begin to brown.
- Pour in chicken broth and heavy cream; stir in dried thyme, salt, and pepper, and simmer until the sauce thickens slightly.
- Stir the cooked chicken and rice into the sauce mixture until well combined, then transfer to the prepared baking dish.
- Sprinkle shredded Gruyère cheese evenly over the top of the casserole.
- Bake for 25–30 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Garnish with chopped parsley if desired and serve warm.
Notes
- This dish is great for leftovers. <liYou can substitute other cheeses if Gruyère is not available.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg