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Chicken Mushroom Casserole

Creamy Chicken Mushroom Casserole Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp dried thyme
  • Salt and black pepper

Method
 

  1. Season chicken with salt and pepper. Sear in oil and 1 tbsp butter over medium-high heat until golden on both sides, about 4 minutes per side. Transfer to a plate.
  2. Melt remaining 2 tbsp butter in the same skillet. Sauté mushrooms and onion until mushrooms release liquid and brown, about 6 minutes. Add garlic and thyme, cook 1 minute.
  3. Preheat oven to 375°F (190°C). Stir flour into the mushroom mixture and cook 1 minute. Whisk in broth and cream, then add rice. Bring to a simmer and cook 2 minutes, then remove from heat.
  4. Nestle chicken back into the skillet. Cover and bake until rice is tender and chicken reaches 165°F (74°C), about 35 minutes.
  5. Rest covered for 5 minutes, then fluff rice with a fork and serve.

Notes

If you prefer a crisp top, uncover the skillet for the last 5 minutes of baking. For the creamiest rice, stir gently after baking and let the casserole rest as directed; skipping this step can leave the bottom a little wet.