Creamy Chicken and Mushroom Rice Casserole
This Creamy Chicken and Mushroom Rice Casserole is the ultimate comfort food, perfect for hearty family dinners.
Equipment
- 1 Large Skillet
- 1 Baking Dish 9x13 inches
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup long-grain white rice cooked
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tbsp butter
Optional Add-ins
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 tsp thyme
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- In a large skillet, melt butter over medium heat. Add onions and garlic, cooking until fragrant. Add mushrooms and sauté until tender.
- In a large mixing bowl, combine cooked chicken, rice, sautéed vegetables, chicken broth, heavy cream, and half of the cheddar cheese. Season with salt and pepper.
- Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining cheddar cheese on top.
- Preheat your oven to 350°F. Bake the casserole for 35-40 minutes or until the top is golden and bubbly.
Serving
- Allow the casserole to rest for 5 minutes before serving to let the flavors meld.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat servings in the microwave or oven until warmed through.
Notes
Pro Tips: Use freshly cooked rice for best absorption. Ingredient Substitutions: Swap cheddar for mozzarella for a different flavor. How to Serve: Pair with a salad or roasted vegetables. Storage & Freshness: Keep in fridge for up to 3 days. Make-Ahead Tips: Prepare up to 24 hours in advance, cover, and refrigerate.