Mushroom Gruyere Chicken and Rice Casserole

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Effort Level:* Medium
Skill Level:* Intermediate Home Cook
Serves:* 6

Introduction

In the world of comfort food, few dishes satisfy quite like a rich, bubbling casserole. This Mushroom Gruyere Chicken and Rice Casserole elevates the classic concept into a sophisticated, one-pan meal perfect for a cozy family dinner or an impressive potluck contribution. It’s a symphony of savory flavors: tender chicken, earthy mushrooms, nutty Gruyère cheese, and aromatic herbs, all baked into creamy, golden perfection. While it requires a few steps, the process is a rewarding ritual that fills your kitchen with an irresistible aroma. The result is a hearty, all-in-one dish that promises empty plates and requests for seconds.

Ingredients

Main Components

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• 1 ½ cups (300g) long-grain white rice (like Jasmine or Basmati), uncooked

• 8 oz (225g) cremini or baby bella mushrooms, sliced

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 ½ cups (170g) shredded Gruyère cheese, divided

• ½ cup (50g) grated Parmesan cheese

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• Fresh parsley or thyme, chopped (for garnish)

For the Creamy Sauce

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups (480ml) whole milk, warmed

• 1 cup (240ml) chicken broth

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• ½ teaspoon paprika

• Salt and freshly ground black pepper to taste

Equipment

• Large, deep oven-safe skillet or Dutch oven (at least 12 inches)

• Medium saucepan

• Whisk

• Measuring cups and spoons

• Cutting board and chef’s knife

Instructions

Step 1: Prepare and Brown the Chicken (10 minutes)

1. Pat the chicken cubes dry with paper towels and season generously with salt and pepper.

2. Heat the olive oil and 2 tablespoons of butter in your large oven-safe skillet over medium-high heat.

3. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes, turning occasionally, until golden brown on all sides. The chicken will not be fully cooked through at this stage.

4. Remove the chicken with a slotted spoon and set aside on a plate.

Step 2: Sauté the Aromatics and Mushrooms (10 minutes)

1. In the same skillet, reduce heat to medium. Add the diced onion and a pinch of salt. Sauté for 3-4 minutes until softened.

2. Add the sliced mushrooms and cook for 5-7 minutes, until they have released their moisture and become golden brown.

3. Stir in the minced garlic and cook for 1 more minute until fragrant. Transfer this mushroom-onion mixture to the plate with the chicken.

Step 3: Make the Roux-Based Sauce (10 minutes)

1. In the now-empty skillet (or in a separate medium saucepan), melt the 3 tablespoons of butter over medium heat.

2. Whisk in the flour and cook for 1-2 minutes, creating a pale blond roux.

3. Gradually pour in the warmed milk and chicken broth, whisking constantly to prevent lumps.

4. Bring to a gentle simmer, continuing to whisk until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

5. Remove from heat. Whisk in the Dijon mustard, thyme, paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Step 4: Assemble the Casserole (5 minutes)

1. Preheat your oven to 375°F (190°C).

2. To the creamy sauce in the skillet (or if you used a saucepan, return everything to the skillet), add the uncooked rice, stirring to coat.

3. Gently fold in the reserved chicken and mushroom-onion mixture and all their accumulated juices.

4. Pour in any additional broth if the mixture looks too thick; it should be like a loose, soupy risotto.

5. Bring everything to a gentle simmer on the stovetop. Then, smooth the top and cover the skillet tightly with a lid or heavy-duty aluminum foil.

Step 5: Bake and Add Cheese (25 minutes + 5 minutes)

1. Carefully transfer the covered skillet to the preheated oven. Bake for 25 minutes.

2. Remove the skillet from the oven and carefully remove the lid/foil (be mindful of the steam). The rice should be tender and most of the liquid absorbed.

3. Sprinkle the top evenly with 1 cup of the shredded Gruyère and all of the Parmesan cheese.

4. Return the skillet to the oven, uncovered, and bake for an additional 5-7 minutes, or until the cheese is completely melted and bubbly.

5. For a golden-brown top, you can broil for the final 1-2 minutes, watching closely to prevent burning.

Step 6: Rest and Serve (10 minutes)

1. CRUCIAL STEP: Remove the casserole from the oven and let it rest, uncovered, for at least 10 minutes. This allows the sauce to set, making for perfect serving slices, and lets the flavors meld further.

2. Garnish with freshly chopped parsley or thyme before serving.

Chef’s Notes & Tips

• Rice Choice: Using uncooked rice that cooks in the sauce is key for maximum flavor absorption. Do not substitute with instant or pre-cooked rice.

• Cheese Substitute: If Gruyère is unavailable, a combination of Swiss and a sharp white cheddar makes an excellent alternative.

• Make-Ahead: You can assemble the casserole through Step 4 (before baking) up to one day ahead. Cover and refrigerate. Add 5-10 minutes to the baking time when starting from cold.

• Add Vegetables: For extra nutrition, stir in a cup of frozen peas or spinach with the chicken and mushrooms in Step 4.

Nutrition Information

*Serving Size: 1/6th of casserole*

• Calories: ~580 kcal

• Total Fat: 28g

• Saturated Fat: 14g

• Cholesterol: 130mg

• Sodium: 580mg

• Total Carbohydrates: 38g

• Dietary Fiber: 1g

• Sugars: 6g

• Protein: 42g

Hayyat

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