Recipe Background
When the weather is nice and chilly, nothing beats a hearty, savory, casserole to warm you right up. Autumn Chicken & Rice Casserole definitely brings the satisfaction, the flavor, and the cozy! You'll be feeling nice and full and ready for a long winter's nap after eating this juicy chicken, tender rice, sweet apple, caramelized mushrooms, and melty cheese mix. Mingle around the fire and relax; Autumn Chicken & Rice Casserole is about to make you feel really comfy!
When the weather is nice and chilly, nothing beats a hearty, savory, casserole to warm you right up. Autumn Chicken & Rice Casserole definitely brings the satisfaction, the flavor, and the cozy! You'll be feeling nice and full and ready for a long winter's nap after eating this juicy chicken, tender rice, sweet apple, caramelized mushrooms, and melty cheese mix. Mingle around the fire and relax; Autumn Chicken & Rice Casserole is about to make you feel really comfy!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 sweet onion chopped
- kosher salt to taste
- pepper to taste
- 2 cloves garlic minced or grated
- 6 ounces cremini mushrooms
- 2 ounces wild mushrooms
- 1 Honeycrisp apple thinly sliced
- 2 tablespoons fresh thyme plus more for serving, chopped
- 2 1/2 cups low-sodium chicken broth divided
- 1/2 cup white wine or more chicken broth
- 2 cups wild rice
- 1/2-1 pound chicken breasts boneless, skinless, and cut into bite-size pieces
- 2 cups baby spinach
- 1 1/2 cups Gruyère cheese shredded
Directions
- Preheat the oven to 400 degrees F.
- In a large, oven-safe skillet over medium heat, melt the butter and warm the olive oil.
- Add the onion to the butter mixture and cook, stirring often, until the onion is soft, about 5-6 minutes.
- Season the onion mixture with the salt and the pepper.
- Add the garlic, the cremini mushrooms, and the wild mushrooms to the onion mixture and cook until they are caramelized, about 5 minutes.
- Stir the apples and the thyme into the mushroom mixture and cook, about 1 minute.
- Pour 2 cups of the chicken broth and the wine into the mushroom mixture and bring to a boil over high heat.
- Stir the rice and the chicken into the broth mixture, cover and reduce the heat to low.
- Simmer the chicken mixture until the rice is cooked, about 45-55 minutes. If the rice feels too hard, add the remaining 1/2-1 cup of the chicken broth, as needed.
- Transfer the chicken mixture from the heat and stir in the spinach.
- Sprinkle the chicken mixture with the cheese.
- Bake until the cheese has melted, about 10-15 minutes.
- Serve with the thyme.
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