Creamy Chicken Rice Casserole Recipe

4.19 from 138 votes

Delicious, creamy, cheesy chicken rice casserole made with lots of mushrooms, tender chicken, creamy sauce, and lots of cheese!

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course

Cuisine: American

Diet: Gluten Free

Servings: (4-6 servings)

Calories: 380kcal

Slice mushrooms and set them aside until ready to cook.
Preheat the oven to 350° and grease a 9x9 casserole dish.
Preheat a cooking pan over medium heat. Add some oil and let it heat up.
Cook chicken tenders, seasoned with some garlic powder, salt, and pepper, until just done. Take out the tenders and set aside.
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.
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.
In the same pan where you cooked chicken and mushrooms, heat up chicken stock and heavy whipping cream.
Combine cornstarch with a splash of cold chicken stock and stir until combined. Quickly stir in the cornstarch slurry into the stock/heavy cream mixture.
Stir in salt, pepper, and thyme. Bring to simmer and take off heat.
Combine the sauce with the rice mixture in the bowl. Stir well and transfer into the prepared casserole dish.
Spread the casserole mixture evenly and top off with remaining cheese.
Bake for 18-20 minutes.

Storing: You can store your leftovers in the same baking dish you used to cook it! Just make sure to cover the dish airtight with plastic wrap or any other wrap you prefer. Store it in the refrigerator for 2-3 days.
To reheat the entire thing: It’s best to do this in the oven and still in the original baking dish. Cover the baking dish with some aluminum foil (discard the plastic wrap used to store it) and reheat at 350°F until it’s heated through at the center. This could take 10-20 minutes depending on how much you have left.
To reheat individual portions: You can use the microwave. If the rice seems a little dry because it soaked up all of the liquids, add a tablespoon or two of chicken stock or milk to the rice. Microwave it covered with a microwave lid or another plate turned upside down. Reheat for about 30-40 seconds at a time, stirring in between until warmed through.
Freezing: for freezing instructions see the section in the post!