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Mushroom Gruyere Chicken and Rice Casserole

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Mushroom Gruyère Chicken and Rice Casserole is a rich and comforting one-dish meal featuring tender chicken, earthy mushrooms, fluffy rice, and nutty Gruyère cheese baked in a creamy sauce. Perfect for family dinners and meal prep, this hearty casserole delivers satisfying flavor in every bite.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 1 cup uncooked long-grain white rice
  • 12 ounces baby bella or cremini mushrooms, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2½ cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups Gruyère cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • Fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Heat the olive oil and butter in a large skillet over medium heat.
  4. Add the onion and cook for 3–4 minutes until softened.
  5. Stir in the mushrooms and cook for 6–8 minutes until browned.
  6. Add the garlic and cook for 30 seconds until fragrant.
  7. Remove the skillet from the heat.
  8. In a large bowl, combine the uncooked rice, cooked chicken, mushroom mixture, chicken broth, milk, thyme, salt, and black pepper.
  9. Stir in 1 cup of the Gruyère cheese.
  10. Transfer the mixture to the prepared baking dish.
  11. Cover tightly with aluminum foil.
  12. Bake for 45 minutes.
  13. Remove the foil and sprinkle the remaining Gruyère and Parmesan cheese over the top.
  14. Return to the oven and bake uncovered for 15–20 minutes until the rice is tender and the cheese is golden and bubbly.
  15. Let the casserole rest for 10 minutes before serving.
  16. Garnish with fresh parsley.

Notes

  • Rotisserie chicken works wonderfully and saves preparation time.
  • Gruyère may be substituted with Swiss cheese, fontina, or mild white cheddar.
  • Covering the casserole ensures the rice cooks evenly and absorbs the liquid properly.
  • Add broccoli, spinach, peas, or carrots for extra vegetables.
  • Prepare the casserole up to one day ahead and refrigerate before baking.
  • Allow the casserole to rest before serving for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-gruyere-chicken-and-rice-casserole/