Mushroom Gruyere Chicken and Rice Casserole

Warm, cheesy, and reliably comforting, this Mushroom Gruyere Chicken and Rice Casserole is one of those weeknight wins I come back to again and again. It takes leftover or freshly cooked rice, tender diced chicken, sautéed mushrooms, and a very forgiving creamy sauce, then bakes under a bubbly Gruyère blanket. Serve it when you want something family-friendly, quick enough for a busy evening, but special enough for casual guests.

Why you’ll love this dish

This casserole hits a sweet spot: savory mushroom flavor, nutty Gruyère, and a lush creamy texture without a lot of fuss. It’s a one-dish meal that stretches modest ingredients into dinner for four, and it’s flexible—use leftover rice or cook some specially for the dish. It’s also great for meal prep; portion it into containers and you’ve got an easy lunch all week.

“A total comfort-food winner—rich, cheesy, and so easy to throw together on a hectic night.”

If you like casseroles that repurpose simple staples, you might also enjoy my take on cranberry and brie stuffed chicken—different mood, same idea of making special meals from approachable ingredients.

The cooking process explained

Before you start: you’ll sauté aromatics, brown the chicken, soften the mushrooms, then combine everything with cooked rice and a small amount of cream and chicken broth. Transfer to a casserole dish, top with grated Gruyère, and bake until bubbly. The oven finishes the cooking and melds flavors, while the cheese gives a golden, savory top.

What you’ll need

• 2 cups cooked rice (day-old or freshly made; long-grain, jasmine, or short-grain all work)
• 1 lb boneless, skinless chicken breasts, diced (about 2 medium breasts)
• 1 cup sliced mushrooms (cremini or white)
• 1 cup shredded Gruyère cheese (substitute: Swiss or mild cheddar)
• 1 cup chicken broth (low-sodium recommended)
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil (or butter for richer flavor)
• 1 tsp dried thyme (or 1 tbsp chopped fresh thyme)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley for garnish

Ingredient notes and substitutions:

• Rice: Leftover refrigerated rice works best for texture; if using freshly cooked rice, let it cool slightly so it isn’t too wet.
• Cheese: Gruyère gives a nutty, melty character; swap for Swiss for a similar melt, or fontina for creamier notes.
• Dairy: For lower fat, swap heavy cream for half-and-half or light cream; reduce broth slightly if you do.

Directions to follow

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish or a similar-size baking dish.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent (about 4–5 minutes). Add minced garlic and cook 30–45 seconds until fragrant.
3. Add the diced chicken to the skillet. Season with salt, pepper, and thyme. Cook, stirring occasionally, until the chicken is browned and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes depending on dice size.
4. Stir the sliced mushrooms into the skillet and cook another 3–5 minutes until they’ve released their moisture and are tender. Taste and adjust seasoning.
5. In a large bowl, combine the 2 cups cooked rice, chicken–mushroom mixture, 1 cup chicken broth, and 1/2 cup heavy cream. Mix gently until everything is evenly coated.
6. Transfer the mixture to the prepared casserole dish and spread into an even layer. Sprinkle the shredded Gruyère cheese over the top.
7. Bake in the preheated oven for 25–30 minutes, until the cheese is melted, golden in spots, and the casserole is bubbling around the edges.
8. Let rest 5 minutes, garnish with chopped fresh parsley, then serve.

What to serve with

• Crisp green salad with a bright vinaigrette to cut the richness. A simple arugula or mixed green salad works well.
• Roasted or steamed green vegetables—broccolini, asparagus, or green beans—for color and texture contrast.
• Crusty bread or warm dinner rolls to mop up any creamy sauce.
• For wine: a lightly oaked Chardonnay or a pinot noir complements the mushroom and Gruyère flavors.

How to store & freeze

• Refrigerator: Cool the casserole to room temperature (no more than 2 hours), cover tightly, and refrigerate for up to 3–4 days.
• Reheating: Reheat individual portions in the microwave until steaming hot, or place in a 350°F oven covered with foil for 15–20 minutes, then uncover to crisp the top.
• Freezing: For best texture, freeze portions rather than the whole casserole. Wrap tightly in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
  Food safety tip: always reheat leftovers until they reach 165°F (74°C) to ensure safety.

Pro chef tips

• Use day-old rice when possible; it holds its shape and avoids a mushy casserole. If you must use fresh rice, spread it on a tray to cool and dry slightly before mixing.
• Don’t overcook the chicken in the skillet; it’ll finish in the oven. Slightly underbrowning is ok.
• Grate your own Gruyère from a block. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture.
• For extra flavor, deglaze the pan with a splash of white wine after cooking the mushrooms, scraping up browned bits before adding to the rice mixture.
• If you want a crispier top, broil for 1–2 minutes at the end—watch closely so it doesn’t burn.
  If you like comfort food made from simple pantry staples, you may also appreciate tried-and-true classics like Grandma’s Chicken and Dumplings.

Flavor swaps

• Vegetarian: Replace chicken with cubed firm tofu or extra mushrooms and use vegetable broth.
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth—no wheat-based thickeners here.
• Lighter option: Use half-and-half instead of heavy cream and reduce the cheese to 3/4 cup.
• Add-ins: Stir in frozen peas, chopped spinach, or caramelized onions for extra depth.
• Spice: Add a pinch of crushed red pepper flakes or a teaspoon of smoked paprika for subtle heat and smokiness.

FAQ

Q: Can I use uncooked rice in this casserole?
A: No — this recipe calls for 2 cups cooked rice. Uncooked rice won’t cook through properly in the short bake time and will make the dish unevenly textured. If you only have uncooked rice, cook it first or cook the casserole covered for longer, adding extra broth and monitoring doneness.

Q: Is Gruyère necessary, or can I use another cheese?
A: Gruyère is recommended for its nutty, melty qualities, but Swiss, fontina, or a mild cheddar will work. Avoid very strong blue cheeses unless you want a pronounced flavor.

Q: How long does it take to make from start to finish?
A: Active prep and stovetop time is about 25–30 minutes (sautéing aromatics, browning chicken, and combining). Baking adds another 25–30 minutes, so plan about 1 hour total.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking straight from chilled.

Q: Any tips for avoiding a soggy casserole?
A: Use slightly under-moist rice, don’t overdo the liquid, and let the casserole rest 5–10 minutes after baking. This helps the sauce thicken and the casserole set.

Conclusion

If you want another casserole perspective or inspiration for cheesy chicken-and-rice comfort food, check out xoxoBella’s take on the dish: xoxoBella’s Mushroom Gruyere Chicken and Rice Casserole.

Mushroom Gruyere Chicken and Rice Casserole

Warm, cheesy, and reliably comforting, this casserole combines chicken, rice, and mushrooms under a bubbly Gruyère blanket, making it a perfect family meal.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 440

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice day-old or freshly made; long-grain, jasmine, or short-grain all work.
• 1 lb boneless, skinless chicken breasts, diced about 2 medium breasts
• 1 cup sliced mushrooms cremini or white
• 1 cup shredded Gruyère cheese substitute: Swiss or mild cheddar
• 1 cup chicken broth low-sodium recommended
• 1/2 cup heavy cream or half-and-half for a lighter version
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter for richer flavor
• 1 tsp dried thyme or 1 tbsp chopped fresh thyme
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish or a similar-size baking dish.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent (about 4–5 minutes). Add minced garlic and cook 30–45 seconds until fragrant.
3. Add the diced chicken to the skillet. Season with salt, pepper, and thyme. Cook, stirring occasionally, until the chicken is browned and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes depending on dice size.
4. Stir the sliced mushrooms into the skillet and cook another 3–5 minutes until they’ve released their moisture and are tender. Taste and adjust seasoning.
5. In a large bowl, combine the 2 cups cooked rice, chicken–mushroom mixture, 1 cup chicken broth, and 1/2 cup heavy cream. Mix gently until everything is evenly coated.
6. Transfer the mixture to the prepared casserole dish and spread into an even layer. Sprinkle the shredded Gruyère cheese over the top.

Baking

1. Bake in the preheated oven for 25–30 minutes, until the cheese is melted, golden in spots, and the casserole is bubbling around the edges.
2. Let rest 5 minutes, garnish with chopped fresh parsley, then serve.

Notes

Use day-old rice for the best texture. For lower fat, swap heavy cream for half-and-half. For a crispier top, broil for 1–2 minutes at the end of baking. Always reheat leftovers until they reach 165°F (74°C) to ensure safety.