Mushroom Gruyère Chicken & Rice Casserole

70 mins
Serves 8
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Directions

  1. 1Preheat oven to 375°F (190°C).
  2. 2Preheat oven to 375°F (190°C).
  3. 3Preheat oven to 375°F (190°C).
  4. 4Grease a 9x13-inch baking dish.
  5. 5Grease a 9x13-inch baking dish.
  6. 6Grease a 9x13-inch baking dish.
  7. 7Heat olive oil in a large skillet over medium-high heat.
  8. 8Heat olive oil in a large skillet over medium-high heat.
  9. 9Heat olive oil in a large skillet over medium-high heat.
  10. 10Add chicken pieces and season lightly with salt and pepper.
  11. 11Add chicken pieces and season lightly with salt and pepper.
  12. 12Add chicken pieces and season lightly with salt and pepper.
  13. 13Cook for 5–6 minutes until just browned.
  14. 14Cook for 5–6 minutes until just browned.
  15. 15Cook for 5–6 minutes until just browned.
  16. 16Transfer cooked chicken to a plate.
  17. 17Transfer cooked chicken to a plate.
  18. 18Transfer cooked chicken to a plate.
  19. 19In the same skillet, reduce heat to medium.
  20. 20In the same skillet, reduce heat to medium.
  21. 21In the same skillet, reduce heat to medium.
  22. 22Sauté onion and mushrooms for 5–6 minutes until softened and golden.
  23. 23Sauté onion and mushrooms for 5–6 minutes until softened and golden.
  24. 24Sauté onion and mushrooms for 5–6 minutes until softened and golden.
  25. 25Add garlic and thyme; cook for 1 more minute.
  26. 26Add garlic and thyme; cook for 1 more minute.
  27. 27Add garlic and thyme; cook for 1 more minute.
  28. 28In a large bowl, combine uncooked rice, chicken broth, milk, sour cream, salt, pepper, and 1 cup of Gruyère cheese.
  29. 29In a large bowl, combine uncooked rice, chicken broth, milk, sour cream, salt, pepper, and 1 cup of Gruyère cheese.
  30. 30In a large bowl, combine uncooked rice, chicken broth, milk, sour cream, salt, pepper, and 1 cup of Gruyère cheese.
  31. 31Stir in the cooked chicken and mushroom mixture.
  32. 32Stir in the cooked chicken and mushroom mixture.
  33. 33Stir in the cooked chicken and mushroom mixture.
  34. 34Pour mixture into the prepared baking dish and spread evenly.
  35. 35Pour mixture into the prepared baking dish and spread evenly.
  36. 36Pour mixture into the prepared baking dish and spread evenly.
  37. 37Top with remaining ½ cup Gruyère and all the Parmesan.
  38. 38Top with remaining ½ cup Gruyère and all the Parmesan.
  39. 39Top with remaining ½ cup Gruyère and all the Parmesan.
  40. 40Cover tightly with foil and bake for 45 minutes.
  41. 41Cover tightly with foil and bake for 45 minutes.
  42. 42Cover tightly with foil and bake for 45 minutes.
  43. 43Uncover and bake an additional 10–15 minutes, until the top is golden and the rice is tender.
  44. 44Uncover and bake an additional 10–15 minutes, until the top is golden and the rice is tender.
  45. 45Uncover and bake an additional 10–15 minutes, until the top is golden and the rice is tender.
  46. 46Let rest for 5–10 minutes before serving.
  47. 47Let rest for 5–10 minutes before serving.
  48. 48Let rest for 5–10 minutes before serving.
  49. 49Garnish with chopped parsley.
  50. 50Garnish with chopped parsley.
  51. 51Garnish with chopped parsley.

Ingredients

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

Equipment

9x13-inch baking dishlarge skilletlarge bowl