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Mushroom Gruyère Chicken Casserole

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A warm and creamy casserole that combines tender chicken, earthy mushrooms, rich Gruyère cheese, and fluffy rice—perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked rice
  • 1 lb boneless skinless chicken breasts, cubed
  • 2 tbsp butter or olive oil
  • 1 medium onion, finely chopped
  • 2 – 3 garlic cloves, minced
  • 10 – 12 oz mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1½ cups shredded Gruyère cheese
  • 1 tsp dried thyme or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped parsley for garnish

Instructions

  1. Preheat the oven to 350 °F and lightly grease a baking dish.
  2. Heat butter or olive oil in a large skillet over medium heat. Add the cubed chicken and cook until lightly browned, about 7-10 minutes. Remove and set aside.
  3. Add more butter or oil if needed, and sauté the chopped onion until softened, about 3-5 minutes. Add minced garlic and sliced mushrooms. Cook until mushrooms brown.
  4. Pour in the chicken broth and heavy cream, and stir in the dried thyme, salt, and pepper. Simmer until the sauce thickens slightly, about 5-7 minutes.
  5. Stir the cooked chicken and rice into the sauce mixture until well combined.
  6. Transfer the entire mixture to the prepared baking dish, spreading it evenly.
  7. Sprinkle the shredded Gruyère cheese evenly over the casserole.
  8. Bake for 25–30 minutes until the cheese is melted and bubbly.
  9. Garnish with chopped parsley, if desired, and serve warm.

Notes

For extra flavor, marinate the chicken with herbs and lemon juice before cooking. You can also use leftover cooked chicken for convenience.

Nutrition

Find it online: https://delishrecipezbylucy.com/creamy-mushroom-gruyere-chicken-bake/

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