Chicken and Mushroom Brown Rice Casserole

• 1 ½ cups uncooked brown rice
• 2 cups diced cooked chicken breast
• 1 cup sliced mushrooms
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp thyme
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook brown rice according to package instructions until tender.
3. 3 In a skillet, heat olive oil and butter over medium heat. Sauté onion, garlic, and mushrooms until softened.
4. 4 In a large bowl, combine cooked rice, chicken, sautéed vegetables, soup, thyme, salt, and pepper. Mix well.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle cheddar cheese evenly over the top.
7. 7 Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Skillet
• Baking dish (9x13 inch)
• Mixing bowl
• Oven

Variations

• Add a layer of crispy bacon for a smoky twist.
• Include diced bell peppers for extra color and crunch.

Substitutions

• Use cooked turkey instead of chicken for a leaner option.
• Substitute almond milk mixed with flour for a dairy-free cream sauce.

Pairings

• Steamed green beans
• Crusty sourdough bread
• A light white wine

Nutrition

Tips

• For extra flavor, toast the mushrooms in a hot pan before sautéing.
• Feel free to use a mix of mushrooms for a deeper flavor profile.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven, covered, for 30 minutes.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.
• Pairs well with a warm crusty bread on the side.

FAQ