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Chicken Mushroom And Rice Casserole Recipe

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Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking
Chicken Mushroom Rice Casserole Recipe Peg's Home Cooking from www.pegshomecooking.com

Description

This chicken mushroom and rice casserole is a delicious and hearty meal that is perfect for any occasion. The combination of tender chicken, earthy mushrooms, and fluffy rice is a match made in heaven. This casserole is easy to make and can be prepared ahead of time, making it a great option for busy weeknights or special occasions.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method

  1. Preheat the oven to 375 degrees F.
  2. In a large skillet, heat some olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. Add the mushrooms, onion, and garlic to the skillet and cook until tender, about 5 minutes.
  4. Add the uncooked rice to the skillet and stir to coat with the mushroom mixture.
  5. Add the chicken broth, heavy cream, thyme, oregano, salt, and pepper to the skillet and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Simmer for 15 minutes.
  7. Stir in the cooked chicken and half of the Parmesan cheese.
  8. Pour the mixture into a 9x13 inch baking dish and sprinkle the remaining Parmesan cheese over the top.
  9. Bake for 25-30 minutes, or until the casserole is golden brown and bubbling.
  10. Garnish with chopped parsley and serve hot.

Notes

  • You can prepare this casserole ahead of time and store it in the refrigerator for up to 24 hours before baking.
  • If you want to make this recipe gluten-free, be sure to use gluten-free chicken broth and double-check all other ingredients for gluten.
  • You can substitute the heavy cream for half-and-half or whole milk if you prefer.

Nutrition Info

  • Calories: 336
  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 98mg
  • Sodium: 634mg
  • Potassium: 477mg
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 2g
  • Protein: 29g

Recipe Tips

  • If you want to make this casserole vegetarian, you can substitute the chicken with tofu or extra mushrooms.
  • If you don't have chicken broth on hand, you can substitute it with vegetable broth or water.
  • You can add other vegetables to this casserole, such as peas, carrots, or bell peppers, for extra flavor and nutrition.
  • If you want to make this casserole extra cheesy, you can add some shredded cheddar or mozzarella cheese to the top before baking.

Enjoy this delicious and comforting chicken mushroom and rice casserole for your next family dinner or potluck gathering. It's sure to be a hit!


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