This Mushroom Gruyere Chicken and Rice Casserole is creamy, cozy, and full of rich, comforting flavor. Tender chicken, sautéed mushrooms, fluffy rice, and nutty Gruyere bake together under a golden, bubbly top. It’s a one-pan style dinner that feels special enough for guests but is easy enough for any weeknight.
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound chicken breast, diced into bite-size pieces
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup Gruyere cheese, shredded
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté for 3–4 minutes, until the onion is soft and translucent.
- Add the sliced mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until they are tender and have released most of their moisture.
- Stir in the diced chicken breast, dried thyme, salt, and black pepper. Cook for 5–7 minutes, or until the chicken is no longer pink on the outside and lightly browned in spots.
- In a large mixing bowl, combine the cooked rice, chicken-and-mushroom mixture, chicken broth, and heavy cream. Stir well until everything is evenly coated and combined.
- Taste the mixture and adjust seasoning with more salt and pepper if needed, keeping in mind the Gruyere will add some saltiness.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded Gruyere cheese evenly over the top of the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish with freshly chopped parsley, slice into portions, and serve warm.
Variation
- Swap the cheese: Try Swiss, Emmental, or a mix of Gruyere and mozzarella for a slightly different flavor and melt.
- Add vegetables: Fold in 1–2 cups of baby spinach, steamed broccoli florets, or peas before baking for extra color and nutrients.
- Make it lighter: Use half-and-half instead of heavy cream and reduce the cheese slightly; it will still be creamy and satisfying, just a bit lighter.
Cooking Notes
- Cooking time can vary slightly based on your oven and the temperature of the ingredients going in; if baking from very cold ingredients, add 5–10 minutes covered.
- If the top is not browning to your liking, broil on HIGH for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
- The casserole will thicken as it rests; if you prefer it looser and creamier, add a splash more broth or cream to the mixture before baking.
Serving Suggestions
- Serve with a crisp green salad dressed with simple vinaigrette to balance the richness of the casserole.
- Pair with roasted or steamed green beans, asparagus, or a medley of roasted vegetables for a complete meal.
- Offer a side of crusty bread or garlic toast to soak up any extra creamy sauce.
Tips
- Shred your own Gruyere from a block—pre-shredded cheese often contains anti-caking agents and doesn’t melt as smoothly.
- Dice the chicken into evenly sized pieces so it cooks at the same rate and stays tender.
- If prepping ahead, assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes of covered baking time if going into the oven cold.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: 450 kcal
- Protein: 26 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I use uncooked rice in this recipe?
This version is designed for cooked rice. If you want to use uncooked rice, you’ll need additional liquid and a longer baking time; follow a baked chicken-and-rice recipe specifically written for uncooked rice. - Can I substitute the heavy cream?
Yes. You can use half-and-half or whole milk, though the casserole will be a bit less rich and slightly looser. A splash of extra cheese can help maintain creaminess. - Can I make this casserole ahead of time?
Absolutely. Assemble it up to a day in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding about 5–10 minutes to the covered baking time. - Does this casserole freeze well?
Yes. Cool completely, then wrap tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator and reheat covered at 350°F (175°C) until heated through.
Conclusion
This Mushroom Gruyere Chicken and Rice Casserole brings together tender chicken, savory mushrooms, and nutty Gruyere in a creamy, comforting bake that’s made for busy nights and cozy gatherings alike. With simple prep and one pan in the oven, you’ll have a satisfying, crowd-pleasing dinner that feels indulgent without being fussy.
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Mushroom Gruyere Chicken and Rice Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Mushroom Gruyere Chicken and Rice Casserole is creamy, cozy, and full of rich, comforting flavor. Tender chicken, sautéed mushrooms, fluffy rice, and nutty Gruyere bake together under a golden, bubbly top. It’s a one-pan style dinner that feels special enough for guests but is easy enough for any weeknight.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 1 pound chicken breast, diced into bite-size pieces
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup Gruyere cheese, shredded
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté for 3–4 minutes, until the onion is soft and translucent.
- Add the sliced mushrooms to the skillet. Cook for about 5 minutes, stirring occasionally, until they are tender and have released most of their moisture.
- Stir in the diced chicken breast, dried thyme, salt, and black pepper. Cook for 5–7 minutes, or until the chicken is no longer pink on the outside and lightly browned in spots.
- In a large mixing bowl, combine the cooked rice, chicken-and-mushroom mixture, chicken broth, and heavy cream. Stir well until everything is evenly coated and combined.
- Taste the mixture and adjust seasoning with more salt and pepper if needed, keeping in mind the Gruyere will add some saltiness.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it into an even layer.
- Sprinkle the shredded Gruyere cheese evenly over the top of the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden brown around the edges.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish with freshly chopped parsley, slice into portions, and serve warm.
Notes
- Use day-old rice or rice that has cooled completely; it holds its texture better and doesn’t become mushy in the casserole.
- If your skillet is large and oven-safe, you can mix everything directly in it and bake in the same pan for fewer dishes.
- Season the chicken well during sautéing—this builds flavor so the casserole tastes rich and layered rather than bland.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole, Main Course
- Method: Baked, One-Pan
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 portion (about 1/6 of the casserole)
- Calories: 450 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 620 mg (approx., using low-sodium broth)
- Fat: 24 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 26 g (approx.)
- Cholesterol: 115 mg (approx.)
Keywords: mushroom gruyere chicken rice casserole, creamy chicken and rice bake, cheesy chicken mushroom casserole, easy baked casserole