Delicious, creamy, cheesy rice casserole made with lots of mushrooms and chicken. This casserole will make a perfect family dinner that everyone will love.
Mushroom Chicken and Rice Casserole
Sound out if you have some picky eaters at home!
I’m not just talking about kids, we all know that kids tends to be super picky when it comes to food, I’m talking about our older family members. For me, my husband has been a culinary challenge for the past 15 years. He’s come a long, long way from the super picky guy I’ve met, but he is still not even close to be an adventurous foodie.
It’s very unlikely that he will ever be an adventurous foodie like I am, but I am still very proud of how far along he’s come. When I first met my husband, he ate so few things and I could count them on my two hands. I distinctly remember him refusing to eat simple ingredients like tomatoes, mushrooms, broccoli, along with most other veggies.
The first time I made my Chicken Stroganoff for him, his first instincts was to pick out the mushrooms and not touch them. But, since we just started dating, he didn’t want to hurt my feelings so he tried them. That was the first dish that started opening his eyes to more food and ingredients he thought he hated. He polished off every single bite and definitely started trusting me with food.
Through the years, I’ve “cured” most of his food fears, except for seafood. I just can’t get him to even taste anything that is seafood related or has been around seafood.
Years ago, my husband would not touch this mushroom chicken and rice casserole because it’s loaded with mushrooms. But now, he devoured every single bit of it and even all the mushrooms I had extra on top. If fact, everyone loved this simple, creamy rice casserole. This simple, comforting dish will definitely satisfy even picky eaters. (It may even change the mind of a few picky people as well.)
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Creamy Chicken Mushroom Rice Casserole
Ingredients
- 3 cups cooked rice
- 1-2 Tbsp vegetable oil for cooking
- 5-6 chicken tenders
- 8 oz baby bella mushrooms
- Salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 2 tsp fresh thyme
- 1 Tbsp corn starch
- 2 cups shredded Italian cheese mix
Instructions
- Slice mushrooms and set them aside until ready to cook.
- Preheat the oven to 350 and grease a 9x9 casserole dish.
- Preheat a cooking pan over medium heat. Add some oil and let it heat up.
- Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
- Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.
- Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.
- In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
- Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.
- Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
- Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
- Spread the casserole mixture evenly and top off with remaining cheese.
- Bake for 18-20 minutes.
Video
Notes
Nutrition
Roberta Waterworth says
I liked that it was a 1 pan recipe but it was quite bland. It definitely needed more flavor.
Julia says
This was delicious. Easy to make. I served for a dinner party of 8. Everyone enjoyed and wanted the recipe. Thank you!!
LyubaB says
So glad you liked it, Julia!
Holly says
This recipe was so easy, my grandkids who are picky about some of the food they eat loved this. Thank you for sharing it with us
Shelley says
This recipe is amazing! I chop up the white meat from a costco rotisserie chicken and Dry sherry to the sauce. Then mix some panko with melted butter and top the cheese with that.
LyubaB says
Yum! Glad you liked it, Shelley!
Nancy Rybaski says
It was yummy but next time we’ll add some broccoli I think I subbed milk for the whipping cream to bring down the calories as we are trying to make healthier choices. I saved and will make again
LyubaB says
Thanks, Nancy!
Jade says
I’m sorry if this is a bad question. But if I don’t have the ingredients for the sauce can I use canned Campbell’s mushroom cream soup with a mixture of chicken broth has substitute?
LyubaB says
Well, it will have a different flavor than homemade but you can use can if you’d like but do thin it out with some chicken stock.
Tara says
This was great! I made it all on the stove top as 1 pot dish. My husband demolished it . Thank you for a recipe that doesn’t use canned soup. Because it’s hard to find GF ones.
LyubaB says
You are so welcome, Tara! I am glad you liked it!
Irma says
1st time to make casserole and it was good! Added more herbs – fresh basil and oregano. Will make it again. 😊
LyubaB says
I bet the herbs were yummy! I am glad you liked it, Irma!
BONITA says
MAKING THIS TONIGHT. LOOKS AMAZING!!!
LyubaB says
I hope you loved it!
Kelley Odom says
Could this be made ahead of time and frozen and then rewarmed?
MaKenna says
Hi there! I would like to use your recipe for a school project (I’m making a cookbook to donate to the FoodBank) and I was wondering if I could have permission to use one of our pictures. Thank you so much!
MaKenna says
I forgot to add this in my original comment but I am citing you (giving you credit). 🙂
LyubaB says
Hi, Makenna! I am okay with you using my picture, good luck on your project!
Patty says
Saw this, made this, loved this! Only add was a bit of Parm cheese on top after baking…. mmmmm
LyubaB says
I am so glad you liked it!!!