Mushroom Gruyere Chicken and Rice Casserole

If you like this chicken rice mushrooms casserole, also try this pork chop and rice casserole, my easy beef and potato bake or how about shrimp linguine?

Chicken and Rice Casserole Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breasts: Cut the chicken into fairly even bite-sized pieces so they cook at roughly the same rate. Chicken thighs can also be used if you prefer darker meat.
Mushrooms: Fresh button mushrooms are my first choice. Give them enough time in the pan to release their moisture and brown before adding the creamy ingredients.
Gruyere cheese: This is what makes the casserole a little more special. Gruyere melts beautifully and has a nutty, savory flavor that’s especially good with mushrooms.
Cooked white rice: Leftover rice is perfect here and makes the casserole much quicker to put together. Make sure you’re measuring 2 Cups cooked rice, not 2 Cups uncooked.
Lemon juice: Don’t skip this. Two Teaspoons won’t make the casserole taste lemony, but the acidity helps balance all that cream and cheese.
Slivered almonds: These toast as the casserole bakes and add some much-needed crunch to the creamy filling.

How to Make Mushroom, Gruyere, Chicken and Rice Casserole

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the chicken: Brown the chicken in butter until lightly golden and nearly cooked through. Season it, then transfer it to a bowl.
Cook the vegetables: Add the onion to the same pot, followed by the mushrooms. Give the mushrooms enough time to soften, brown and cook off their excess moisture before adding the celery.
Make it creamy: Stir in the cream of mushroom soup and heavy cream, followed by the lemon juice, Gruyere and cooked rice.
Bring it together: Return the chicken to the pot, add the broth and season to taste.
Bake the casserole: Transfer everything to a buttered casserole dish, sprinkle the almonds over the top and bake until the sauce is bubbling and the almonds are golden.
Let it rest: Give the casserole a few minutes to settle before serving.

Substitutions and Variations

Chicken thighs: Boneless skinless chicken thighs work well in place of breasts and will give you slightly richer, juicier pieces of chicken.
Another cheese: Gruyere is my favorite for its nutty flavor, but Swiss or a good melting cheddar can work if that’s what you have.
Cream of mushroom soup: Cream of chicken or cream of celery soup can be used instead, although you’ll lose some of the mushroom flavor.
Gluten-free: Rice is naturally gluten-free, but canned cream of mushroom soup and chicken broth aren’t always. Use gluten-free versions of both and check the remaining ingredient labels if you need the casserole to be gluten-free.
Add white wine: For a slightly more elegant version, add ¼ Cup dry white wine after the mushrooms have browned and let it reduce before adding the remaining sauce ingredients.

Serving Suggestions

With a vegetable side dish: Smoked asparagus would work or you might prefer bacon wrapped green beans or roasted artichokes.
With bread: Some garlic bread or homemade Irish soda bread would be delicious too.

How to Store Chicken and Rice Casserole

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze individual portions in airtight containers for up to 3 months. The creamy sauce can change slightly in texture after freezing, but it will still taste good.
Thaw: Thaw frozen casserole overnight in the refrigerator.
Reheat: Reheat individual portions in the microwave until hot throughout. If the casserole seems a little dry after refrigeration, add a small splash of chicken broth or cream before reheating.