Recipe Background
Chicken, Rice, & Mushroom Casserole is like the risotto of your dreams in bubbly baked form. The tender, beefy, hearty mushrooms and the creamy, savory rice already make for a delightful dish all on their own, but then you throw in some succulent chicken and melty cheese? Mmmm, nothing else compares! Chicken, Rice, & Mushroom Casserole is home cooking with lots of comfort piled on, and sometimes that's just what the doctor ordered!
Chicken, Rice, & Mushroom Casserole is like the risotto of your dreams in bubbly baked form. The tender, beefy, hearty mushrooms and the creamy, savory rice already make for a delightful dish all on their own, but then you throw in some succulent chicken and melty cheese? Mmmm, nothing else compares! Chicken, Rice, & Mushroom Casserole is home cooking with lots of comfort piled on, and sometimes that's just what the doctor ordered!
Ingredients
- 1-2 tablespoons vegetable oil
- 5-6 chicken tenders
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder divided
- 8 ounces baby bella mushrooms sliced
- 3 cups rice cooked
- 2 cups Italian cheese mix shredded, divided
- 1 cup plus 1 tablespoon chicken stock divided
- 1/2 cup heavy whipping cream
- 1 tablespoon cornstarch
- 2 teaspoons fresh thyme
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x9-inch casserole dish.
- Preheat a skillet over medium heat.
- Add the vegetable oil to the hot pan and allow it to heat up.
- Add the chicken tenders to the hot oil and season them with the salt, the pepper, and 1/2 teaspoon of the garlic powder.
- Cook the chicken until it reaches an internal temperature of 165 degrees F, about 8-10 minutes.
- Transfer the cooked chicken to a plate.
- Add the mushrooms to the same pan and season them with the salt, the pepper, and the remaining garlic powder and mix well.
- Sauté the mushrooms until they have cooked through and have given up most of their liquids, about 5-7 minutes.
- Dice the cooked chicken tenders and add them to a mixing bowl.
- Add the rice and the mushrooms to the chicken and mix to combine.
- Add 1 cup of the Italian cheese mix to the chicken mixture and mix well to combine.
- In the same skillet, heat up 1 cup the chicken stock and the heavy cream.
- Combine the cornstarch and the remaining chicken stock in a bowl and stir to combine.
- Quickly stir the cornstarch mixture into the heavy cream mixture.
- Stir the salt, the pepper, and the thyme into the sauce mixture.
- Bring the sauce mixture to a simmer and transfer the pan away from the heat.
- Combine the sauce with the chicken mixture and stir well.
- Transfer the mixture to the prepared casserole dish.
- Spread the casserole mixture evenly and top it with the remaining cheese.
- Bake until the casserole is cooked through, about 18-20 minutes.
- Serve.
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