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.
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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.
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Combine: Return the chicken to the pan and add the chicken broth. Season to taste.
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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.
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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
