Chicken Mushroom Casserole with Creamy Garlic Sauce

Chicken Mushroom Casserole with Creamy Garlic Sauce

SERVINGS

6

PREP TIME

10 Min

COOK TIME

15 Min

Satisfy a hungry crew with our chicken mushroom casserole with creamy garlic sauce recipe. Topped with a layer of melty gruyére cheese, this chicken and mushroom casserole with cream uses our Mushroom Pieces & Stems, wild rice and fresh herbs for a winning dish that will leave you asking for seconds.
FEATURED PRODUCTS
Green Giant® Mushroom Pieces & Stems

Green Giant® Mushroom Pieces & Stems
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Chicken Mushroom Casserole with Creamy Garlic Sauce

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

Lists of ingredients:

  • 1 Tablespoon butter
    3 cloves garlic, minced
    1 pound boneless, skinless chicken breast, cubed
    1 cup chicken broth
    1 Tablespoon cornstarch
    1 cup heavy cream
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 Tablespoon chopped fresh rosemary
    1 cup wild rice blend, cooked
    2 cans (6.9 ounces each) Green Giant® Mushroom Pieces and Stems, drained
    1 cup gruyére cheese, grated

STEPS

1 Preheat oven to 375ºF and prepare an 8x11 baking dish with non-stick spray.
2 In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Add chicken and cook until browned, about 5-7 minutes, stirring regularly.
3 Reduce heat to medium-low. Whisk together chicken broth and cornstarch in a small bowl. Stir into pan with chicken. Add heavy cream, salt, black pepper and rosemary. Simmer until slightly thickened, about 2-3 minutes. Stir in cooked rice and mushrooms.
4 Pour into baking dish and top with cheese. Bake for 15 minutes, until cheese is golden brown.

TIPS & TRICKS

This chicken and mushroom casserole dish can be prepared and frozen for convenient weeknight meals. After preparing the mixture and adding it to your baking dish, wait to put your casserole in the freezer until the chicken has completely cooled. Thaw this creamy chicken casserole in the fridge the night before and add 5 more minutes to the bake time.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Green Giant product(s) used: Green Giant® Mushroom Pieces & Stems

  • 1 Tablespoon butter
    3 cloves garlic, minced
    1 pound boneless, skinless chicken breast, cubed
    1 cup chicken broth
    1 Tablespoon cornstarch
    1 cup heavy cream
    ½ teaspoon salt
    ¼ teaspoon black pepper
    1 Tablespoon chopped fresh rosemary
    1 cup wild rice blend, cooked
    2 cans (6.9 ounces each) Green Giant® Mushroom Pieces and Stems, drained
    1 cup gruyére cheese, grated

1 Preheat oven to 375ºF and prepare an 8x11 baking dish with non-stick spray.
2 In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Add chicken and cook until browned, about 5-7 minutes, stirring regularly.
3 Reduce heat to medium-low. Whisk together chicken broth and cornstarch in a small bowl. Stir into pan with chicken. Add heavy cream, salt, black pepper and rosemary. Simmer until slightly thickened, about 2-3 minutes. Stir in cooked rice and mushrooms.
4 Pour into baking dish and top with cheese. Bake for 15 minutes, until cheese is golden brown.

Tips & Tricks

This chicken and mushroom casserole dish can be prepared and frozen for convenient weeknight meals. After preparing the mixture and adding it to your baking dish, wait to put your casserole in the freezer until the chicken has completely cooled. Thaw this creamy chicken casserole in the fridge the night before and add 5 more minutes to the bake time.

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