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ROTISSERIE CHICKEN MUSHROOM AND RICE CASSEROLE centered hero view, clean and uncluttered
Joe Rooney

Rotisserie Chicken Mushroom and Rice Casserole Easy Weeknight Dinner

This Rotisserie Chicken Mushroom and Rice Casserole is a hearty and comforting dish perfect for an easy dinner or a convenient weeknight meal. Combining tender shredded chicken, savory mushrooms, and creamy Gruyère cheese, this family dinner favorite brings together the best flavors in a simple chicken casserole and rice casserole that everyone will love.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups quick-cooking long-grain and wild rice blend
  • 3½ cups unsalted beef broth
  • 3 tablespoons cider vinegar or sherry vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon finely chopped fresh thyme, plus leaves for garnish
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup shredded Gruyère cheese
  • 1¼ cups half and half, divided
  • 1 tablespoon unsalted butter
  • 1 pound cremini mushrooms, sliced (about 7 cups)
  • 2 medium shallots, finely chopped (about ¾ cup)
  • 4 cups shredded rotisserie chicken
  • 1 (8-ounce) package reduced-fat cream cheese, cubed and softened

Method
 

  1. Set your oven to 350°F to preheat.
  2. In a 9-by-13-inch broiler-safe baking dish, mix the rice, beef broth, vinegar, garlic powder, fresh thyme, onion powder, salt, pepper, half of the Gruyère cheese, and three-quarters of the half and half until well combined.
  3. Heat butter in a large skillet over high heat until melted.
  4. Add the sliced mushrooms and chopped shallots to the skillet and cook, stirring occasionally, until the shallots become tender and the mushrooms start to brown, roughly 8 minutes.
  5. Remove the skillet from heat and stir in the shredded rotisserie chicken, softened cream cheese, and the remaining half and half until the mixture is creamy and smooth.
  6. Pour this mushroom and chicken mixture into the baking dish and stir everything together thoroughly.
  7. Cover the baking dish tightly with foil and place it in the oven to bake for about 45 minutes, until it starts bubbling.
  8. Carefully remove the foil and give the casserole a good stir until it’s creamy.
  9. Sprinkle the remaining Gruyère cheese evenly over the top.
  10. Return the dish to the oven uncovered and bake for another 30 to 35 minutes, until the rice is tender and most of the liquid is absorbed.
  11. Turn the oven setting to broil and cook for 3 to 4 minutes, or until the cheese topping is beautifully golden brown.
  12. Garnish with extra thyme leaves before serving if you like.

Notes

  • For best results, use fresh thyme for garnish to add a pop of color and flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.