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This hearty and creamy chicken and rice casserole is perfect for warming the soul on a chilly evening. It’s made with simple ingredients such as chicken, mushrooms, celery, cream, and lemon, and pairs with any colorful side dishes you want to offer alongside. This is a versatile recipe that’s just as well received at a dinner party as on a cool fall or winter weeknight evening. So, make this mushroom gruyere chicken and rice casserole soon because you’re going to love it.
This chicken and rice casserole is really easy to put together and you can easily double or triple the recipe to make extra portions you can freeze for future meals.
Also try pork chop and rice casserole, sweet potato gnocchi with roasted garlic sauce, this easy beef and potato bake or shrimp linguine.
Why You’ll Love It
Delicious: If you like cheese, chicken and rice, you’re going to love this tasty and easy chicken and rice casserole. This chicken rice bake offers plenty in the way of flavor.
Simple to prepare: There’s nothing difficult about this casserole with chicken breasts and rice. You can cook the ingredients on the stove, transfer it into a baking dish, and let it finish cooking in the oven while you work on the side dish or side dishes you want to have.
Versatile: You can omit or change any of the ingredients you aren’t keen on, even changing up the main ones, swapping the rice for barley or the chicken for turkey.
Chicken and Rice Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken: I used chicken breasts although thighs would also work.
Vegetables: Red onion, mushrooms and celery add nutrients, flavor and contrasting textures.
Cream of mushroom soup: Makes such a delicious sauce.
Lemon juice: Adds a zesty tang that contrasts with the creaminess.
Slivered almonds: For crunch.
Cooked white rice: Leftover white rice is ideal.
Heavy cream: For a rich creaminess.
How to Make Gruyere Rice and Chicken Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the chicken: Pan fry the chicken until nearly cooked through, season and set aside.
Make the sauce: Add the onion to the pan you cooked the chicken in and simmer, then add the mushrooms and cook, before adding the celery, soup, and cream, and then the lemon juice, cheese and cooked rice.
Add the chicken back in: Return the chicken to the pan along with the broth and season to taste.
Prepare the casserole for baking: Transfer the chicken mixture into a greased casserole dish, sprinkle with slivered almonds and cook until the sauce is piping hot and bubbling.
The finishing touches: Let the chicken and rice casserole sit for about 10 minutes, grind a little black pepper on top if liked and serve.
Substitutions and Variations
Chicken: If you prefer turkey or even pork over rotisserie chicken, that will work. Rice: You might like to use another grain in place of the rice, perhaps bulgur wheat or barley.
Cream of mushroom soup: Cream of celery soup would work too, or even cream of chicken soup if you just can’t get enough of that chicken flavor!
Gruyere cheese: Swap the gruyere for cheddar cheese if that’s your preference.
Slivered almonds: Substitute slivered hazelnuts.
Make it fancy: If you’re making this mushroom gruyere chicken and rice casserole for a dinner party or special occasion, you might want to add 1/4 cup of white wine when you’re cooking the mushrooms, or even a couple tablespoons of vermouth.
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 Rice Casserole Leftovers
Store: Leftovers will keep for four days in the refrigerator in an airtight container.
Freeze: You can freeze the chicken and rice casserole in portions for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Fresh leftovers can be microwaved.
Top Tips
In a rush? If you’re pressed for time, you can substitute the fresh mushrooms for canned mushrooms (equal amount). Simply drain the liquid from the can before adding it to the onion mixture.
Don’t let it curdle: Make sure that when you add lemon juice to the cream mixture that the cream mixture is warm otherwise it will curdle.
Dinner party style: Make it dinner-party-fancy by adding a splash of wine (about 1/4 cup) when you sauté your mushrooms
Chicken and Rice Casserole with Mushrooms FAQs
The short answer is yes but only as long as you’re using natural rice. Some types of fortified rice do have gluten, while prepared rice pilaf can be made with orzo and that has gluten in too. So, just check the label on the rice packaging to make sure.
Canned mushrooms would work if you’re short of time, so long as you drain the liquid off before adding them to the casserole.
This can happen if you add the lemon juice to the cream mixture if the cream mixture isn’t warm enough. You can stir it vigorously with a wooden spoon to mix it back together again, but it’s better to just make sure the cream is warm before adding in the lemon.
Mushroom, Chicken and Rice Casserole Recipe
Mushroom Gruyere Chicken and Rice Casserole
Equipment
- Casserole Dish 9 x 13-Inch
- Pot Large, or Dutch Oven
Ingredients
- 2 Tablespoons unsalted butter, ¼ stick
- 5 Cups chicken breasts, about 3 chicken breasts, uncooked, cut into bite-size pieces
- kosher salt
- black pepper, fresh ground
- 1 Cup red onion, diced
- 2 ¼ Cups button mushrooms, 8 Ounces, fresh, sliced
- 1 Cup celery, about 2 stalks, diced
- 1 Can cream of mushroom soup, 10.5 ounces
- ¾ Cup heavy cream
- 2 Teaspoons lemon juice, freshly squeezed
- 2 Cups gruyere cheese, grated
- 2 Cups white rice, cooked
- 1 ½ Cups chicken broth
- ½ Cup slivered almonds
Instructions
- Preheat oven to 350 degrees F
- Butter a 9 x 13-inch casserole dish and set aside
- Add the remaining butter to a heavy-bottomed pot or Dutch oven and add cubed chicken once the butter starts to bubble.
- Fry the chicken until light golden in color and just cooked – about 5 to 8 minutes on medium/high heat (it’s okay if the pieces are still slightly pink as they will cook in the oven).
- Season with 1 teaspoon salt and ½ teaspoon pepper. Using a slotted spoon, transfer the chicken to a bowl to reserve for later.
- With the remaining juices left in the pot, add the diced onion and let simmer on medium-high heat for 2 to 3 minutes until soft and translucent.
- Add the mushrooms and cook until they are glossy, browned, and soft and have absorbed all the liquid about 8 to 10 minutes
- Add in the celery, mushroom soup (undiluted) and heavy cream and stir until well combined
- Add the lemon juice, grated cheese, rice and stir until well combined
- Add the chicken, the broth and season with salt and pepper to taste.
- Transfer the chicken to the prepared casserole dish and sprinkle with slivered almonds
- Place the casserole dish on the middle rack in the oven and bake for 15 to 20 minutes or until the almonds are golden brown and sauce is bubbling.
- Let sit on a wire rack for 5 minutes before serving.
- Add freshly ground black pepper before serving (optional).
Notes
Don’t let it curdle: Make sure that when you add lemon juice to the cream mixture that the cream mixture is warm otherwise it will curdle.
Dinner party style: Make it dinner-party-fancy by adding a splash of wine (about 1/4 cup) when you sauté your mushrooms
Nutrition
You’ll love the rich, creamy, and delicious flavors in this easy chicken and rice casserole. Succulent chicken breasts pair up with a creamy, cheesy sauce, mushrooms and celery, and a zing of lemon. This chicken gruyere mushroom recipe works as both comfort food and a special occasion dish, as it’s easy to jazz up with a splash of white wine and some fresh herbs on top as a garnish.
Other Recipes to Try
- This Cheesy Vegetable Casserole is a comforting dish packed with cheesy goodness and wholesome vegetables.
- Treat yourself to hearty Slow Cooker Beef and Noodles with Mushrooms.
- Creamy Mushroom Kale Turkey Soup. is guaranteed to warm you up!
- Spice up dinner with this Fiesta Chicken Pasta Casserole Bake.
- Transform leftovers into a great meal with a Turkey Wild Rice Casserole!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This chicken and rice casserole is so comforting—perfect for a cozy fall evening!
I made it once, and now my family wants it on our regular menu!
I am loving this flavor combo. So delish!!
Made this yesterday. Family loved it! Will definitely make it again soon.
Thank you for the information
yesterday I made it
Indeed, the right combination of spices really makes this dish even more delicious
Thank you for sharing the recipe