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