This comforting chicken and rice casserole is a delightful treat to warm the heart and soul on a chilly evening. Its humble ingredients – including chicken, mushrooms, celery, cream, and lemon – harmonize beautifully with vibrant side dishes of your choice. Whether serving this at a dinner party or on a cozy weeknight in, this recipe’s adaptability is undeniable. With its ease of preparation and the ability to scale up for extra portions that can be frozen for future meals, it’s no wonder why this casserole has become a staple in many homes. For more comforting meal ideas, explore our sweet potato gnocchi with roasted garlic sauce or easy beef and potato bake, or dive into other casserole recipes like our slow cooker chicken enchilada casserole – the perfect solution for a satisfying meal anytime.
Why You’ll Love It
Indulge in a delightful fusion of flavors with this mouthwatering chicken and rice casserole, a dish that’s as easy to prepare as it is to devour. By combining tender chicken breasts, fluffy rice, and savory cheese, you’ll be treated to a rich and satisfying culinary experience. The best part? This recipe is incredibly versatile, allowing you to customize it to your taste by swapping out ingredients or omitting those you don’t enjoy. Whether you’re looking for a simple yet impressive main course or seeking inspiration for a quick weeknight meal, this chicken rice bake is sure to hit the spot.
How to Make Gruyere Rice and Chicken Casserole
To prepare this mouthwatering chicken and rice casserole, begin by cooking the chicken in a pan until it’s almost done. Season the chicken to your liking and set it aside. Next, sauté the onion in the same pan until it’s translucent, then add the mushrooms and cook them until they’re tender. Add the celery, soup, cream, lemon juice, cheese, and cooked rice to the pan, stirring well to combine. Once everything is nicely incorporated, return the chicken to the pan along with some broth and season to taste. Transfer the mixture to a greased casserole dish, sprinkle with slivered almonds, and bake until the sauce is piping hot and bubbly. Before serving, let the casserole sit for about 10 minutes to allow the flavors to meld together. If desired, add a pinch of black pepper on top and serve hot.
Substitutions and Variations
One of the best things about this rice casserole recipe is its adaptability. Feel free to substitute the rotisserie chicken with turkey or pork, if you prefer a different protein. Alternatively, consider using other grains like bulgur wheat or barley in place of traditional rice.
If you’re not a fan of cream of mushroom soup, don’t worry – cream of celery soup or even cream of chicken soup can be used as a substitute. The key is to find a flavor profile that resonates with your taste buds.
In terms of cheese, Gruyère can easily be swapped out for shredded cheddar. And if you’re looking for a nutty twist, consider substituting the slivered almonds with hazelnuts. Whatever combination you choose, this rice casserole recipe is sure to become a staple in your household.
How to Serve this Rich and Tasty Chicken Casserole
When serving this satisfying mushroom gruyere chicken and rice casserole, consider pairing it with some crusty garlic bread and a fresh green salad. Alternatively, you could opt for some steamed broccoli, green beans, or even smoked asparagus – the latter would be particularly delightful. For an added touch of indulgence, wrap bacon around your green beans before serving. If you’re planning to serve this dish at a dinner party or special occasion, consider elevating its flavor profile by adding 1/4 cup of white wine when sautéing the mushrooms. Alternatively, you could add a couple tablespoons of vermouth for added depth and complexity.
How to Store Chicken Rice Casserole Leftovers
When it comes to storing your chicken and rice casserole, you have a few options. If you plan on consuming the leftovers within four days, store them in an airtight container in the refrigerator. They’ll remain fresh for that duration. For longer-term storage, consider freezing the dish in portions, which can be stored for up to three months. When reheating, if your casserole is still fresh, you can microwave it directly. However, if it’s been frozen and then thawed overnight in the refrigerator, it’s best to reheat it using a microwave as well.
Chicken and Rice Casserole with Mushrooms FAQs
When it comes to determining whether this chicken casserole recipe is gluten-free, the answer is yes – as long as you opt for natural rice without any added fortification or orzo. Be sure to check the label on your rice packaging to confirm its gluten status. On the other hand, using canned mushrooms instead of fresh ones is a viable option if time is limited, just remember to drain off excess liquid before adding them to the dish. As for the cream mixture curdling, it’s likely due to the sudden introduction of lemon juice into a chilled or unwarmed cream base. To rectify this issue, try stirring the mixture vigorously with a wooden spoon until it smooths out again, but ideally, ensure your cream is at a comfortable temperature before incorporating the lemon for optimal results.
Mushroom, Chicken and Rice Casserole Recipe
Mushroom Gruyere Chicken and Rice Casserole
Bella Bucchiotti shares the perfect recipe for a cozy night in – this creamy chicken and rice casserole. With only 25 minutes of prep time, it’s easy to make and always a crowd-pleaser. Simply combine simple ingredients and bake for 20 minutes, then serve hot to 8 delighted guests.
Instructions
As you preheat your oven to 350 degrees Fahrenheit, prepare a 9×13-inch casserole dish by buttering it generously. Set the dish aside for now. Next, melt a generous amount of butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Once the butter starts to bubble, add in your cubed chicken and fry until it reaches a light golden color and is cooked through – about 5-8 minutes. Don’t worry if the pieces are still slightly pink as they’ll finish cooking in the oven. Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper before transferring it to a bowl to reserve for later.In the same pot, reduce the heat to medium-high and add in your diced onion. Let it simmer until it’s soft and translucent, about 2-3 minutes. Next, add in your mushrooms and cook until they’re glossy, browned, and soft, having absorbed all the liquid – around 8-10 minutes.Now it’s time to add the celery, mushroom soup (undiluted), and heavy cream to the pot. Stir until everything is well combined. Then, stir in the lemon juice, grated cheese, and rice. Once that’s mixed, add your reserved chicken back into the pot along with the broth. Season with salt and pepper to taste.Transfer the mixture to the prepared casserole dish and sprinkle with slivered almonds. Place the dish on the middle rack of your oven and bake for 15-20 minutes or until the almonds are golden brown and the sauce is bubbling. Let it sit on a wire rack for 5 minutes before serving. If you’re feeling extra fancy, add some freshly ground black pepper to taste.
Notes
When time is of the essence, canned mushrooms can be a suitable substitute for fresh ones – simply drain the liquid from the can before combining it with the onion mixture. In fact, this convenient shortcut will still yield impressive results. To elevate the dish further, add a touch of sophistication by introducing a splash of wine (1/4 cup) when sautéing your mushrooms. This subtle nuance will undoubtedly leave your dinner party guests impressed. Meanwhile, be mindful to warm the cream mixture before adding lemon juice – failing to do so could result in an unfortunate curdling effect.