Mushroom Gruyère Chicken & Rice Casserole

Ingredients:

1 lb (450g) boneless, skinless chicken breasts or thighs, diced

1 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini or white)

1 cup long grain white rice (uncooked)

2 ¼ cups chicken broth

1 cup milk

½ cup sour cream

1 tsp thyme (fresh or dried)

½ tsp salt

½ tsp black pepper

1 ½ cups shredded Gruyère cheese

½ cup grated Parmesan cheese

Butter or non-stick spray (for greasing)

Fresh parsley (for garnish)

Instructions:

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season lightly with salt and pepper. Cook for 5–6 minutes until just browned (they’ll finish cooking in the oven). Transfer to a plate.

In the same skillet, reduce heat to medium and sauté onion and mushrooms for 5–6 minutes until softened and golden. Add garlic and thyme; cook for 1 more minute.

In a large bowl, combine uncooked rice, chicken broth, milk, sour cream, salt, pepper, and 1 cup of Gruyère cheese. Stir in the cooked chicken and mushroom mixture.

Pour into the prepared baking dish and spread evenly. Top with remaining ½ cup Gruyère and all the Parmesan.

Cover tightly with foil and bake for 45 minutes.

Uncover and bake an additional 10–15 minutes, until the top is golden and the rice is tender.

Let rest for 5–10 minutes before serving. Garnish with chopped parsley.

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