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