Ingredients
Protein and Dairy
- 2 Tablespoons unsalted butter (¼ stick)
- 5 Cups chicken breasts (about 3 chicken breasts, uncooked, cut into bite-size pieces)
- 2 Cups Gruyere cheese (grated)
- ¾ Cup heavy cream
Vegetables
- 1 Cup red onion (diced)
- 2 ¼ Cups button mushrooms (8 Ounces, fresh, sliced)
- 1 Cup celery (about 2 stalks, diced)
Pantry
- Kosher salt (about 1 ½ teaspoons, divided)
- Fresh ground black pepper (about 1 teaspoon plus additional to taste)
- 1 Can cream of mushroom soup (10.5 ounces)
- 2 Cups white rice (cooked)
- 1 ½ Cups chicken broth
- 2 Teaspoons lemon juice (freshly squeezed)
- ½ Cup slivered almonds
Instructions
- Preheat: Preheat your oven to 350 degrees F to prepare for baking the casserole later on.
- Grease: Butter a 9 x 13-inch casserole dish thoroughly and set it aside to prevent sticking.
- Melt Butter and Cook Chicken: In a heavy-bottomed pot or Dutch oven, add the remaining butter and let it start to bubble. Add the bite-sized chicken pieces and cook over medium-high heat for 5 to 8 minutes until lightly golden and nearly cooked through. It’s okay if the centers are slightly pink since the chicken will finish cooking in the oven.
- Season Chicken: Season the chicken with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper. Using a slotted spoon, transfer the chicken pieces to a bowl and set aside.
- Sauté Onions: To the same pot with the remaining juices, add the diced red onion. Cook over medium-high heat for 2 to 3 minutes until the onions are softened and translucent.
- Cook Mushrooms: Add the sliced button mushrooms to the pot and cook for 8 to 10 minutes, stirring occasionally, until they are softened, browned, and the liquid they release has mostly evaporated.
- Add Celery and Creamy Mixture: Stir in the diced celery, undiluted cream of mushroom soup, and heavy cream. Mix thoroughly and warm the mixture over medium heat.
- Combine Cheese and Rice: Reduce heat to low. Stir in the freshly squeezed lemon juice, grated Gruyere cheese, and cooked white rice. Stir until the cheese has melted and everything is well combined.
- Add Chicken and Broth: Return the cooked chicken pieces to the pot. Pour in the chicken broth and adjust seasoning with additional salt and pepper to your taste. Mix gently to combine all ingredients.
- Transfer to Casserole Dish: Pour the chicken and rice mixture into the prepared buttered casserole dish. Evenly sprinkle the slivered almonds over the top.
- Bake: Place the casserole dish in the middle rack of the preheated oven. Bake uncovered for 15 to 20 minutes, or until the almonds are golden brown and the sauce is bubbling nicely.
- Rest: Remove the casserole from the oven and let it rest on a wire rack for 5 to 10 minutes to set before serving.
- Garnish and Serve: Optionally add freshly ground black pepper over the casserole before serving to enhance flavor.
Notes
- Ensure rice is fully cooked before adding to the casserole to avoid undercooked grains.
- Chicken can be fully cooked on stovetop if preferred; baking finishes the cooking.
- Use freshly grated Gruyere cheese for best melting and flavor.
- Slivered almonds add a nice crunchy texture; they can be omitted or substituted with breadcrumbs for a different topping.
- Letting the casserole rest after baking helps the sauce thicken and enhances serving ease.
- Leftovers can be refrigerated for 2–3 days and reheated covered in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
