There’s something incredibly comforting about a warm casserole that combines tender chicken, earthy mushrooms, and a luscious creamy sauce topped with melted Gruyère cheese. This Mushroom Gruyère Chicken and Rice Casserole is perfect for cozy dinners that satisfy both the soul and the palate.
Every bite delivers a rich blend of savory flavors and textures — from juicy chicken pieces to the tender mushrooms, all nestled within a creamy, cheesy base and a bed of fluffy rice. It’s easy to prepare and bakes into a golden, bubbling perfection, making it an ideal dish for both weeknights and sharing with loved ones.
- One-dish meal combines protein, vegetables, and carbs for hassle-free dinner.
- Gruyère cheese adds a nutty, creamy richness that melts beautifully on top.
- Uses simple ingredients found in most kitchens, perfect for weeknight cooking.
- The creamy mushroom sauce elevates classic casserole flavors to gourmet level.
Ingredients
- Cooked rice (2 cups): Use cooled, preferably day-old rice to maintain texture in the casserole without becoming mushy.
- Boneless, skinless chicken breasts (450 g / ≈1 lb), cubed: Tender chicken pieces that cook quickly and absorb sauce flavors perfectly.
- Butter or olive oil (2 tbsp): For sautéing chicken and vegetables, adding richness and helping brown ingredients evenly.
- Medium onion, finely chopped: Provides a subtle sweetness and depth when sautéed until soft and translucent.
- Garlic cloves (2–3), minced: Adds aromatic warmth and a savory kick to the mushroom sauce.
- Mushrooms (300 g / ≈10–12 oz), sliced: Earthy and juicy, they release moisture and enhance the dish’s umami flavor.
- Chicken broth (1 cup): Forms the flavorful base of the creamy sauce, balancing richness with a savory note.
- Heavy cream (1 cup) or milk with a little cream: Creates the luscious, silky texture of the sauce that coats everything beautifully.
- Shredded Gruyère cheese (1½ cups): Melts into a gooey, golden crust, adding nutty complexity and indulgence.
- Dried thyme or Italian seasoning (1 tsp): Infuses aromatic herb flavors that complement chicken and mushrooms perfectly.
- Salt and freshly ground black pepper, to taste: Essential seasoning to balance and enhance all the flavors in the casserole.
- Chopped parsley (optional): Adds a fresh, bright garnish to finish the dish beautifully.
Instructions
- Preheat Oven and Prepare Baking Dish
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Start by preheating your oven to 180 °C (approximately 350 °F). Lightly grease a baking dish to prevent sticking and ensure easy cleanup. This step readies you for assembling the casserole after cooking the components.
- Cook the Chicken
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Heat the butter or olive oil in a large skillet over medium heat. Add the cubed chicken pieces and cook until they are lightly browned on the outside and cooked through, ensuring juicy, flavorful bites in the casserole. Once done, transfer the chicken to a plate and set aside to keep warm.
- Sauté Onions, Garlic, and Mushrooms
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Using the same skillet, add a bit more butter or oil if needed. Sauté the finely chopped onions until translucent and soft to build a sweet, savory base. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, deepening the casserole’s earthy flavor.
- Prepare the Creamy Sauce
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Pour the chicken broth and heavy cream into the skillet with the vegetables. Add dried thyme or Italian seasoning along with salt and freshly ground black pepper. Let this mixture simmer gently for a few minutes until it thickens slightly, forming a rich and flavorful sauce that will bind the ingredients together.
- Combine Chicken and Rice with Sauce
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Return the cooked chicken to the skillet and stir in the cooked rice, folding everything together so the sauce coats every piece evenly. This step ensures even distribution of flavors and textures throughout the casserole.
- Assemble and Add Cheese
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Transfer the combined mixture into the prepared baking dish. Spread it out evenly, then generously sprinkle shredded Gruyère cheese across the top. The cheese will melt into a bubbly, golden crust while baking, adding a velvety finish.
- Bake Until Bubbly and Golden
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Place the casserole in the preheated oven and bake for about 25–30 minutes. This allows the cheese to melt and bubble nicely, the flavors to meld, and the casserole to heat through perfectly, creating a delicious, comforting dish.
- Garnish and Serve Warm
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Once out of the oven, garnish the casserole with chopped fresh parsley if desired. Serve warm to enjoy the rich combination of tender chicken, creamy mushrooms, and cheesy rice at their best.
- Day-old rice is preferred because it prevents soggy casseroles by holding its shape better.
- For added depth, a splash of white wine can be simmered in with the sauce before adding cream.
- Gruyère can be mixed with Swiss or fontina cheese for added meltiness and flavor complexity.
- Season the casserole carefully, balancing salt with the natural saltiness of Gruyère cheese.
Storage Tips
Store any leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or cream to restore creaminess if needed.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or steamed fresh vegetables for a balanced meal. A light, acidic side such as a lemon-dressed arugula salad helps cut through the richness.
- Use a heavy-bottomed skillet to prevent burning while sautéing chicken and vegetables evenly.
- Allow the sauce to slightly thicken before combining with rice to avoid an overly runny casserole.
- For best melting cheese, shred Gruyère yourself instead of pre-shredded, which often contains anti-caking agents.
- Let the casserole rest for 5 minutes after baking for easier slicing and serving.
FAQs
- Can I use brown rice instead of white rice?
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Yes, brown rice can be used but it may require longer cooking time prior to assembling the casserole since it is firmer. Adjust ingredients accordingly.
- Is there a substitute for Gruyère cheese?
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Swiss cheese or fontina can be used alone or mixed with Gruyère for similar meltability and flavor if Gruyère is unavailable.
- Can I prepare this casserole ahead of time?
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Absolutely, you can assemble it a day ahead and refrigerate before baking. Just add a few extra minutes to baking time if baking from cold.
- What if I don’t have heavy cream?
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You can substitute with whole milk combined with a splash of cream or a thickening agent like a little flour to mimic the creamy texture.
- Can this recipe be made gluten free?
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Yes, provided you use gluten-free chicken broth and confirm all seasonings are gluten free. Rice and other ingredients are naturally gluten free.
- How do I prevent the casserole from drying out?
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Make sure not to overcook the casserole and keep enough sauce moisture. Cover with foil if it browns too quickly during baking.
Mushroom Gruyère Chicken Casserole
Equipment
- 1 large skillet for cooking chicken and vegetables
- 1 baking dish lightly greased
- 1 oven preheated to 350 °F
Ingredients
- 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 or milk with a bit of cream
- 1½ cups shredded Gruyère cheese or blend with Swiss cheese
- 1 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350 °F and lightly grease a baking dish.
- Heat butter or olive oil in a large skillet over medium heat; add cubed chicken and cook until lightly browned and cooked through, then remove and set aside.
- In the same skillet, add more butter or oil if needed, sauté the chopped onion until softened, then add minced garlic and sliced mushrooms and cook until mushrooms release moisture and begin to brown.
- Pour in chicken broth and heavy cream; stir in dried thyme, salt, and pepper, and simmer until the sauce thickens slightly.
- Stir the cooked chicken and rice into the sauce mixture until well combined, then transfer to the prepared baking dish.
- Sprinkle shredded Gruyère cheese evenly over the top of the casserole.
- Bake for 25–30 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use day-old or leftover rice for better texture.
- Mix Swiss or fontina cheese with Gruyère for extra meltiness.
- Add a splash of white wine to the sauce for enhanced flavor.
- Pair with green salad or steamed vegetables for a complete meal.
