Cheesy Chicken and Mushroom Casserole is exactly what you need when you are craving a taste of home. It's the kind of thing your grandmother would make for you on a cold day when you've been out playing in the snow. It is comfort food at its best, and I'm excited to share this recipe with you.
This casserole is a great example of how properly preheating your pan makes all the difference -- you want a good sear on that chicken before everything goes in the oven. If you're looking for another satisfying one-pot meal, my Quinoa Clubhouse Bowl is a lighter take on comfort food that comes together just as easily.
Ingredients
The ingredients for the chicken and mushroom casserole are olive oil, chicken breast, mushrooms, onions, garlic, chicken stock, rosemary, parsley, basmati rice, mozzarella cheese, cheddar cheese, salt, and pepper.
Prep
The prep for the cheesy chicken and mushroom casserole is to slice the mushrooms, onion, garlic, and chicken breast. Chop the herbs. Grate the cheese and measure out the rice and chicken stock.
In total, you want about:
- 1 cup sliced mushrooms
- 1 to 1 ½ cups sliced onion
- 1 teaspoon sliced garlic
- 2 teaspoons minced rosemary
- ¼ cup chopped parsley
- 1 cup grated mozzarella
- 1 cup grated cheddar cheese
- 1 cup basmati rice
- 2 cups chicken stock
Cooking
Heat a large oven-safe skillet over medium-high heat. Season the chicken with salt and pepper. Add in 2 tablespoons of olive oil along with the sliced chicken. Cook the chicken for 2 to 3 minutes per side or until browned. Add in the onions and mushrooms and cook for another 3 minutes. Add the garlic, cook for 1 minute, then add the herbs, chicken stock, rice and seasoning. Bring the stock to a boil and take it off the heat.
Finishing the Chicken and Mushroom Casserole
To finish the cheesy chicken and mushroom casserole, stir half the cheese into the pan, then sprinkle the rest over the top. Cover the pan with a tight-fitting lid or foil, and bake for 25 minutes at 350°f. Take the pan out of the oven and let it rest, covered, for 5 minutes. Take the lid off and serve, or put it under the broiler for a few minutes to brown the cheese.
Recipe
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts sliced
- 1 cup sliced cremini mushrooms
- 2 cups sliced onion
- 1 teaspoon sliced garlic
- 2 cups chicken stock
- 2 teaspoon minced rosemary
- ¼ cup chopped parsley
- 1 cup basmati rice
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat your oven to 350°f
- Heat a large oven-safe skillet over medium-high heat. Add in the olive oil and sliced chicken breast. Cook until the chicken is browned on both sides. 2 to 3 minutes per side
- Add the onions and mushrooms, cook for 3 minutes, then add the garlic and cook for 1 minute.
- Pour the chicken stock into the pan along with the rosemary, parsley, rice, salt, and pepper. Bring to a boil. Take the pan off the heat, mix in half the cheese and top with the cheese. Cover with a tight-fitting lid or foil and bake for 25 minutes or until the rice is tender. Let the casserole sit for 5 minutes, then enjoy.
- If you'd like to crisp the cheese, take the lid off the pan and put it under your broiler for a minute or two.
Final Thoughts
This casserole is one of those meals I come back to whenever I want something warm and satisfying without a lot of fuss. Everything cooks in one skillet, the rice absorbs all that chicken stock flavour, and the melted cheese on top is just the right finishing touch.
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