Creamy Chicken Mushroom Rice Casserole

Scrumptious, creamy, tacky rice casserole made with plenty of mushrooms and chicken. This casserole will make a perfect circle of relatives dinner that everybody will love.

Creamy Chicken Mushroom Rice Casserole

The primary time I made my chook Stroganoff for him, his first instincts turned into to choose out the mushrooms and no longer contact them. however, for the reason that we just commenced courting, he didn’t want to hurt my emotions so he tried them. That was the primary dish that began commencing his eyes to extra meals and elements he idea he hated. He polished off each single bite and honestly commenced trusting me with meals.

Years ago, my husband could now not touch this mushroom chook and rice casserole because it’s loaded with mushrooms. but now, he devoured each unmarried bit of it and even all of the mushrooms I had extra on pinnacle. If fact, everyone loved this simple, creamy rice casserole. This easy, comforting dish will sincerely fulfill even choosy eaters. (it can even alternate the mind of some picky humans as well.)

Creamy Chicken Mushroom Rice Casserole

INGREDIENTS:

  • 3 cups cooked rice
  • 1-2 Tbsp vegetable oil for cooking
  • 5-6 chicken tenders
  • 8 oz baby bella mushrooms
  • Salt
  • Fresh cracked black pepper
  • 1 tsp Garlic powder
  • 1 cup chicken stock
  • 1/2 cup heavy whipping cream
  • 2 tsp fresh thyme
  • 1 Tbsp corn starch
  • 2 cups shredded Italian cheese mix

INSTRUCTIONS:

  1. Slice mushrooms and set them aside until ready to cook.
  2. Preheat the oven to 350 and grease a 9x9 casserole dish.
  3. Preheat a cooking pan over medium heat. Add some oil and let it heat up.
  4. Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
  5. Add mushrooms to the pan where you cooked the chicken. Season with some salt, pepper, and garlic powder and mix well. Saute mushrooms until just done as well. Take the mushrooms out of the pan.
  6. Dice cooked chicken tenders and add it to a mixing bowl. Add cooked rice and mushrooms to the bowl as well. Add 1 cup of shredded Italian cheese mix and mix well.
  7. In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
  8. Combine corn starch with a splash of chicken stock and stir until combined. Quickly stir the corn starch mixture into the stock/heavy cream mixture.
  9. Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
  10. Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
  11. Spread the casserole mixture evenly and top off with remaining cheese.
  12. Bake for 18-20 minutes.

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