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Creamy chicken mushroom rice casserole with melted cheddar in a baking dish

Chicken Mushroom Rice Casserole

Cooked chicken and rice baked with browned mushrooms in a creamy from-scratch sauce and topped with sharp cheddar.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken 400–425 g, shredded or diced
  • 3 cups cooked long-grain white rice 480 g
  • 8 oz cremini or white button mushrooms 227 g, sliced
  • 1 tbsp olive oil
  • 3/4 cup onion 110 g, finely diced
  • 2 tsp garlic minced
Creamy Sauce
  • 3 tbsp unsalted butter 42 g
  • 3 tbsp all-purpose flour 24 g
  • 1 1/2 cups low-sodium chicken broth 360 ml
  • 1 cup whole milk 240 ml
  • 1/2 tsp dried thyme
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
Topping
  • 1 cup shredded sharp cheddar 113 g, divided, optional

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9 x 13-inch baking dish.
  2. Heat the oil in a wide skillet over medium-high heat. Brown the mushrooms 6–8 minutes until the liquid evaporates, add the onion for 4–5 minutes, then the garlic for 30 seconds. Transfer to a plate.
  3. Melt the butter in the skillet over medium heat, whisk in the flour, and cook 1 minute.
  4. Slowly whisk in the broth, then the milk. Add thyme, salt, and pepper and simmer 3–4 minutes until it coats a spoon.
  5. Combine the rice, chicken, and mushroom mixture in a large bowl. Fold in the sauce and half the cheese.
  6. Spread in the dish, top with remaining cheese, and bake uncovered 25–30 minutes until bubbling.
  7. Rest 5–10 minutes before serving.

Notes

Cook the butter and flour together before adding liquid so the sauce doesn't taste raw. Refrigerate leftovers within 2 hours and use within 3–4 days, or freeze 2–3 months. Nutrition is an estimate with cheese.