Name: Rotisserie Chicken Mushroom and Rice Casserole Easy Weeknight Dinner
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

Description

This Rotisserie Chicken Mushroom and Rice Casserole is perfect for a simple casserole recipe that makes an easy dinner. Ideal for a weeknight meal, it offers a comforting family dinner ready quickly and effortlessly.

Ingredients

Scale

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

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Instructions

Heat your oven to 350 degrees Fahrenheit. In a broiler-safe 9-by-13-inch baking dish, mix together the rice, beef broth, vinegar, garlic powder, thyme, onion powder, salt, pepper, half of the Gruyère cheese, and three quarters of the half and half. Stir well to combine.
Melt the butter in a large skillet over high heat. Add the sliced mushrooms and chopped shallots, cooking while stirring occasionally until the shallots are tender and mushrooms start to brown, about 8 minutes. Remove the skillet from the heat.
Stir the shredded chicken, softened cream cheese, and remaining half and half into the mushroom mixture until creamy. Add this mixture to the rice mixture in the baking dish and blend thoroughly.
Cover the dish tightly with foil and bake until it bubbles, about 45 minutes. Remove the foil and stir the casserole to create a creamy consistency.
Sprinkle the remaining Gruyère all over the top and bake uncovered until most of the liquid is moist and the rice is fully cooked, about 30 to 35 minutes.
Turn the oven to broil and brown the cheese for 3 to 4 minutes until golden. Garnish with thyme leaves if you like before serving.

Notes

For crisp tops, broil 2–3 minutes at the end

Method: Baked

Nutrition

Calories: 350 kcal
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 85mg