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. Let’s get to it.
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 of sliced mushrooms, 1 to 1 1/2 cups sliced onion, 1 teaspoon sliced garlic, 2 teaspoons minced rosemary, 1/4 cup chopped parsley, 1 cup grated mozzarella, 1 cup grated cheddar cheese, 1 cup basmati rice, and 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.
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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.
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
- 1/4 cup chopped parsley
- 1 cup basmati rice
- 1 teaspoon kosher salt
- 1/2 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.
The Wrap Up
Casseroles are great for feeding a lot of people with as little effort as possible. They are also great for getting that home-cooked meal feeling. This cheesy chicken and mushroom casserole is the beginning of a new eight-week casserole series here at Chef’s Notes. Consider it one final push through the cold to get us to the warmer weather. Join me next Wednesday for a delicious Cheese Burger Casserole. And remember to come back Friday for another great recipe.
Remember, there are new Chef’s Notes posts every Monday, Wednesday, and Friday, and you can subscribe below, so you never miss one. Have a great weekend!
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