Mushroom Gruyere Chicken and Rice Casserole

5 from 33 votes

Mushroom Gruyere Chicken and Rice Casserole

This creamy chicken and rice casserole is perfect for chilly evenings. Made with simple ingredients, it's a versatile crowd-pleaser!

Prep Time25

Cook Time20

Total Time45

Course: Main Course, Meals

Cuisine: American

Keyword: casserole, chicken

Servings:

Author: Bella Bucchiotti

Equipment

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

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

Nutrition

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