Mushroom Gruyère Chicken & Rice Casserole

1h 10m
Serves 8
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Directions

  1. 1Preheat oven to 375°F (190°C).
  2. 2Grease a 9x13-inch baking dish.
  3. 3Heat olive oil in a large skillet over medium-high heat.
  4. 4Add chicken pieces and season lightly with salt and pepper.
  5. 5Cook for 5–6 minutes until just browned.
  6. 6Transfer cooked chicken to a plate.
  7. 7In the same skillet, reduce heat to medium.
  8. 8Sauté onion and mushrooms for 5–6 minutes until softened and golden.
  9. 9Add garlic and thyme; cook for 1 more minute.
  10. 10In a large bowl, combine uncooked rice, chicken broth, milk, sour cream, salt, pepper, and 1 cup of Gruyère cheese.
  11. 11Stir in the cooked chicken and mushroom mixture.
  12. 12Pour mixture into the prepared baking dish and spread evenly.
  13. 13Top with remaining ½ cup Gruyère and all the Parmesan.
  14. 14Cover tightly with foil and bake for 45 minutes.
  15. 15Uncover and bake an additional 10–15 minutes, until the top is golden and the rice is tender.
  16. 16Let rest for 5–10 minutes before serving.
  17. 17Garnish with chopped parsley.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (cremini or white)
  • 1 cup long grain white rice (uncooked)
  • 2.25 cups chicken broth
  • 1 cup milk
  • 0.5 cup sour cream
  • 1 tsp thyme (fresh or dried)
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups shredded Gruyère cheese
  • 0.5 cup grated Parmesan cheese
  • Butter or non-stick spray
  • Fresh parsley

Equipment

9x13-inch baking dishlarge skilletlarge bowl