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Chicken and Rice Casserole with Creamy Mushroom Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Casserole:
  • 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
  • 1 ½ cups long-grain white rice (uncooked)
  • 2 tbsp butter
  • 1 medium onion — finely chopped
  • 3 cloves garlic — minced
  • 2 cups fresh mushrooms — sliced (white or cremini)
  • 2 ½ cups chicken broth
  • 1 cup milk or half-and-half
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp dried thyme or Italian seasoning
  • ½ tsp paprika
  • ½ cup grated Parmesan cheese (optional, for added richness)
  • 2 tbsp olive oil
  • For Garnish:
  • Fresh parsley — chopped
  • Extra Parmesan cheese (optional)

Instructions
 

  • Step 1: Preheat and Prepare : Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or olive oil.
  • Step 2: Sear the Chicken : Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Sear chicken for 2–3 minutes per side until lightly golden (no need to cook through). Remove chicken and set aside.
  • Step 3: Make the Creamy Mushroom Sauce : In the same skillet, melt butter and add onions. Sauté for 2 minutes until translucent. Add mushrooms and cook for 5–6 minutes until soft and lightly browned. Stir in garlic and cook for 30 seconds. Sprinkle flour over mushrooms and stir to coat. Gradually add chicken broth, stirring to avoid lumps. Pour in milk and cream, stirring until sauce thickens slightly (about 3–4 minutes). Stir in thyme, salt, pepper, and Parmesan cheese (if using).
  • Step 4: Assemble the Casserole : Spread uncooked rice evenly in the prepared baking dish. Pour the mushroom sauce over the rice. Gently stir to mix sauce and rice together. Arrange seared chicken pieces on top. Cover tightly with foil.
  • Step 5: Bake : Bake covered for 40 minutes. Remove foil and bake uncovered for an additional 15–20 minutes, or until rice is tender and most of the liquid is absorbed. Check for doneness — chicken should be fully cooked (internal temperature 165°F / 74°C).
  • Step 6: Rest and Serve : Let casserole rest for 5–10 minutes before serving. Garnish with chopped parsley and extra Parmesan cheese.