Chicken, Mushroom, and Rice Casserole

Crystal ~


A nice versatile casserole using up left over chicken or turkey. You can adjust about anything in this recipe to suit your taste. I have used turkey, peas and carrots, and various cheeses in this recipe. However, I generally stick to using white or brown long grain rice because it has more flavor, nor as dry as instant rice, in my opinion. Prep time does not include cooking the chicken or rice.

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


30 Min




4 tablespoons butter
3 tablespoons flour
1 teaspoon fresh thyme, chopped finely (or ½ teaspoon dried)
½ cup onions, finely chopped
1 clove of garlic, minced
1 cup chicken broth
1 cup milk, or half and half
2 cups chicken, cooked and diced
1 cup fresh button mushrooms, chopped or sliced
¼ teaspoon salt
1/8 teaspoon black pepper
2 cups of long grain white or brown rice, cooked
1 cup frozen peas
1/3 cup of shredded cheddar cheese, or cheese of your choice
½ cup dry breadcrumbs
2 tablespoons butter, melted

Directions Step-By-Step

Preheat oven to 350 degrees.
Grease a 2 quart shallow baking dish. Spread the cooked rice in the prepared baking dish; set aside.
In a saucepan, melt the butter over medium heat. Stir in onions and garlic cook for 1 minute. Whisk in the flour and thyme; cook for another 1 minute. Stir in the broth and milk and whisk until slightly thick and smooth. Stir in the chicken, mushrooms, salt and pepper.
Sprinkle the peas evenly over the rice. Pour the creamed chicken mixture over the rice and peas.
Sprinkle cheese over mixture and top with buttered breadcrumbs.
Buttered bread crumbs: Melt 2 Tablespoons butter in a bowl and add the bread crumbs. Mix with a fork until blended.
Bake at 350 degrees uncovered for 25-30 minutes or until hot and bubbly.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American