Classic weeknight cooking is often a casserole or bake style meal. You put all of the ingredients (some partially prepared) into a baking dish and let it all bake it all up in the oven. These are ideal for busy weeknights as you do a very small amount of active time in the kitchen, and then oven does all the rest. Chicken and rice is a great starting point for a bake and this recipe adds in some delicious mushrooms and cheese. Your family is sure to really enjoy this Cheesy Mushroom & Rice Bake.
While it does add an extra step, and an extra pan to clean, toasting the rice with the onions and garlic is key to making sure the rice is cooked through. That is usually the failure point of rice in a bake, it doesn’t get cooked through evenly. By toasting the rice before adding it, you start the process of opening up the grains so that they can absorb the liquids and plump up. It only takes a few minutes and will save the dish in the end.
I like to use the small white (sometimes called Button) mushrooms or Cremini mushrooms. Really you can use whatever type of mushrooms you prefer. Just make sure to cut them into slices that are about a quarter inch thick and no bigger than your chicken chunks. Alternatively, you can also chop the mushrooms, if you don’t want them to be as visible (some kids need a little trickery to eat some things).
You will need a 13×9 baking dish. I prefer a glass dish but you can use a stonewear piece like the one from Le Creuset, or a metal one. Just remember to adjust your baking time based on your experience using it in your oven.
Now Let’s Get Cookin’!
Cheesy Mushroom & Rice Bake
Equipment
Ingredients
- 4 tbsp Oil
- ½ Yellow Onion diced
- 4 Garlic Cloves minced
- 2 cup Long Grain Rice
- 2 cup Chicken Broth
- 2 lb Chicken Breasts cut into 1-inch chunks
- 1 cup White or Cremini Mushrooms sliced
- 1 cup Cheddar Cheese shredded
- 1 tsp Parsley
Cheese Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 4 tbsp Flour
- 2 cup Chicken Broth
- 1 tsp Parika
- 1 tsp Salt
- 1 cup Heavy Cream
- 2 cups Cheddar Cheese shredded
Instructions
- In a saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add rice. Toast for 3 minutes more. Transfer to 13×9 baking dish. Add chicken broth, mushrooms, and chicken.
- Preheat oven to 400degF.
- In a saucepan over medium heat, add butter, onion powder, and garlic powder. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and paprika and cook for 3 minutes. Stir in heavy cream and cheese. Cook another 3 minutes. Then add to baking dish. Stir to thoroughly combine.
- Cover baking dish with foil and place in over to bake for 30 minutes.
- Remove foil from baking dish and sprinkle with remaining cup of cheese and parsley. Bake for another 15 minutes. Let stand for 5 minutes before serving.
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This looks absolutley delicious! Have you ever tried this recipe with brown rice instead of white?
I have not substituted brown rice for white rice in this one but I would just added another half cup of liquid and bake it another 10-15 minutes. Usually that’s all that’s needed to swap out.
WOW Estelle, had the grandkids over the weekend, and should have seen this prior to that to make it for them, but will pin it as the 3-year-old will devour it in no time, he loves cheesy bakes.
This looks so cheesy and delicious!
This looks so delicious! Visiting from Wonderful Wednesday.
This looks so bubbly and delicious!!!