Why You’ll Love This Recipe
This chicken rice casserole is incredibly easy to prepare and customizable, making it perfect for weeknight dinners or special occasions. The creamy sauce and cheesy topping make it extra comforting, and the mushrooms and almonds add wonderful texture and depth. Plus, it’s a versatile recipe that can be adapted to suit different tastes, whether you want to switch up the protein or try a different type of cheese.
Ingredients
- 2 chicken breasts
- 2 tbsp butter
- 1 red onion, chopped
- 1 cup mushrooms, sliced
- 2 celery stalks, chopped
- 1 can cream of mushroom soup
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1 cup cooked rice
- 1/2 cup chicken broth
- 1/4 cup slivered almonds
- 1 cup gruyere cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Chicken: Pan-fry the chicken breasts until nearly cooked through. Season and set aside.
- Make the Sauce: In the same pan, sauté the onion until soft, then add mushrooms and cook until tender. Stir in celery, soup, cream, lemon juice, cheese, and rice.
- Combine: Return the chicken to the pan and add the chicken broth. Season to taste.
- Prepare for Baking: Transfer the mixture to a greased casserole dish, sprinkle with slivered almonds, and bake at 375°F (190°C) until the sauce is bubbly and hot.
- Finishing Touches: Let the casserole sit for 10 minutes before serving. Add a dash of black pepper if desired.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Variations
- Protein Options: You can substitute turkey or even pork for chicken.
- Grain Alternatives: Try barley or bulgur wheat instead of rice for a different texture.
- Soup Variations: Swap cream of mushroom soup with cream of celery or cream of chicken soup.
- Cheese Options: Replace gruyere with cheddar cheese for a milder taste.
- Nut Substitutes: Try slivered hazelnuts instead of almonds for a different flavor.
Storage/Reheating
- Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze portions for up to 3 months. Thaw overnight before reheating.
- Reheat: Microwave fresh leftovers, or thaw frozen portions and reheat in the microwave.
FAQs
Can I use cooked chicken?
Yes, cooked chicken works well in this casserole. You can use rotisserie chicken for a quicker meal.
Can I make this ahead of time?
Yes, prepare the casserole and store it in the fridge. Bake it when you’re ready to serve.
Can I use brown rice instead of white?
Yes, you can substitute brown rice, but it will require a longer cooking time.
How do I know when the casserole is done?
The casserole is done when the sauce is hot and bubbly, and the top is golden.
Can I make this recipe gluten-free?
Yes, use gluten-free cream of mushroom soup and make sure your chicken broth is gluten-free.
How do I store the leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
What can I serve with this casserole?
Serve with garlic bread, a green salad, or steamed vegetables like broccoli or green beans.
Can I add more vegetables to the casserole?
Yes, try adding peas, carrots, or spinach for added flavor and nutrition.
Can I freeze the casserole before baking?
Yes, you can assemble the casserole and freeze it unbaked. Just add 10-15 minutes to the baking time when you’re ready to cook it.
How do I make the casserole creamier?
Add extra cream or cheese to make the casserole richer and creamier.
Conclusion
This chicken rice casserole is a simple, flavorful, and comforting dish that brings together hearty ingredients for a perfect meal. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this casserole is sure to satisfy. Easy to make and full of flavor, it’s a dish that’s sure to become a favorite in your home.
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Mushroom Gruyere Chicken and Rice Casserole
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy chicken rice casserole is a comforting and hearty meal, made with tender chicken, savory mushrooms, and flavorful rice, all enveloped in a creamy, cheesy sauce. Topped with gruyere cheese and slivered almonds, this dish is perfect for busy nights, family dinners, or special occasions. Easy to make and fully customizable, it’s a satisfying meal that will leave everyone asking for seconds.
Ingredients
2 chicken breasts
2 tbsp butter
1 red onion, chopped
1 cup mushrooms, sliced
2 celery stalks, chopped
1 can cream of mushroom soup
1/2 cup heavy cream
Juice of 1 lemon
1 cup cooked rice
1/2 cup chicken broth
1/4 cup slivered almonds
1 cup gruyere cheese, shredded
Instructions
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Cook the Chicken: Pan-fry the chicken breasts until nearly cooked through. Season and set aside.
-
Make the Sauce: In the same pan, sauté the onion until soft, then add mushrooms and cook until tender. Stir in celery, soup, cream, lemon juice, cheese, and rice.
-
Combine: Return the chicken to the pan and add the chicken broth. Season to taste.
-
Prepare for Baking: Transfer the mixture to a greased casserole dish, sprinkle with slivered almonds, and bake at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly and hot.
-
Finishing Touches: Let the casserole sit for 10 minutes before serving. Add a dash of black pepper if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months. Thaw overnight before reheating.
Substitutions: You can use turkey instead of chicken. Swap the rice for barley or bulgur wheat for a different texture, and try different soups like cream of celery or cream of chicken.
Cheese Options: Gruyere can be replaced with cheddar for a milder flavor, or try a mix of cheeses for more complexity.
Nuts: If you don’t have slivered almonds, try hazelnuts for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
