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Creamy Chicken Rice Casserole Recipe

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4.2 from 4 reviews

This Creamy Chicken Rice Casserole is a comforting and flavorful dish featuring tender chicken tenders, sautéed baby bella mushrooms, and a rich creamy sauce made with chicken stock and heavy cream. Mixed with cooked rice and Italian cheese, it’s baked to golden perfection for a hearty meal perfect for family dinners.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Chicken and Mushrooms

  • 14 oz chicken tenders
  • 8 oz baby bella mushrooms, sliced
  • 1–2 Tbsp vegetable oil for cooking
  • Salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 tsp garlic powder

Casserole Mix

  • 3 cups cooked rice
  • 1 cup shredded Italian cheese mix
  • 2 cups shredded Italian cheese mix (for topping)
  • 2 tsp fresh thyme

Sauce

  • 1 cup chicken stock
  • 1/2 cup heavy whipping cream
  • 1 Tbsp cornstarch

Instructions

  1. Prep Mushrooms: Slice the baby bella mushrooms and set them aside until ready to cook.
  2. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch casserole dish to prevent sticking.
  3. Heat Pan: Preheat a cooking pan over medium heat and add vegetable oil, allowing it to heat up before cooking.
  4. Cook Chicken: Season chicken tenders with garlic powder, salt, and pepper. Cook in the hot pan until just done. Remove and set aside to cool slightly.
  5. Sauté Mushrooms: In the same pan, add mushrooms, season with salt, pepper, and garlic powder, and sauté until they are tender and just done. Remove from pan.
  6. Combine Chicken, Mushrooms, and Rice: Dice the cooked chicken tenders and add to a large mixing bowl with cooked rice and sautéed mushrooms. Add 1 cup of shredded Italian cheese mix and mix well to incorporate.
  7. Prepare Sauce Base: Return pan to heat and pour in chicken stock and heavy whipping cream. Heat gently.
  8. Make Cornstarch Slurry: In a small cup, combine the cornstarch with a splash of cold chicken stock and stir until smooth. Quickly whisk this slurry into the warming chicken stock and cream mixture to thicken.
  9. Season Sauce: Add salt, pepper, and fresh thyme to the sauce. Bring it to a gentle simmer, then remove from heat.
  10. Combine Sauce with Rice Mixture: Pour the thickened sauce into the mixing bowl with the rice, chicken, and mushrooms. Stir thoroughly to combine everything evenly.
  11. Assemble Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining 1 cup of shredded Italian cheese mix.
  12. Bake: Place the casserole dish in the oven and bake for 18-20 minutes, until the cheese topping is melted and golden.

Notes

  • Use day-old rice for best texture in casseroles.
  • Feel free to substitute chicken breast if tenders are unavailable.
  • For a lower-fat version, replace heavy cream with half-and-half or milk.
  • Fresh thyme adds great flavor, but dried thyme can be used as a substitute (use about 1 tsp dried).
  • Ensure mushrooms are sautéed well to prevent excess moisture in the casserole.
  • Let the casserole sit for 5 minutes after baking for easier serving.

Find it online: https://allcookedup.com/creamy-chicken-rice-casserole-recipe/