Creamy Chicken Mushroom Brown Rice Casserole
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 to 8 Servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Mushroom Brown Rice Casserole
Description
Creamy Chicken Mushroom Brown Rice Casserole begins with cooked brown rice, which is combined with a sauté of onion, garlic, and mushrooms. The sauce uses full-fat coconut milk thickened with flour and brightened with cider vinegar and liquid aminos (or soy sauce). Chicken pieces simmer in this mixture, absorbing the flavors and remaining tender. Fresh baby spinach is stirred in near the end for added color and nutrition.
The dish is baked in the oven until heated through and slightly thickened, producing a hearty casserole with a balance of creamy texture and umami depth. The mushrooms and spinach contribute earthiness and freshness.
Leftovers store well refrigerated for up to a week, making this casserole convenient for preparing in advance or for batch cooking.
Ingredients
- 1 cup brown rice uncooked
- 1 Tbsp avocado oil
- 1 yellow onion chopped, medium
- 4 cloves garlic minced
- 8 ounces mushrooms chopped
- 1.5 lbs chicken breast chopped, boneless skinless
- 1 coconut milk full-fat, canned, 15-oz can
- 2 Tbsp all-purpose flour gluten-free
- 2 Tbsp cider vinegar
- 1 Tbsp liquid aminos or low-sodium soy sauce
- 1 tsp salt sea salt
- 5 ounces baby spinach
Instructions
- Cook the brown rice on the stove top according to the package instructions. I like boiling the rice in chicken broth instead of water for added flavor. You will need 3 cups of rice - you can use leftover rice if you have some already made.
- While the rice is cooking, prepare the rest of the recipe.
- Preheat the oven to 400 degrees Fahrenheit and lightly spray a large 13” x 9” casserole dish or large baking dish with cooking spray (this makes for easy cleanup once the casserole is finished).
- Heat avocado oil in a large 12-inch skillet over medium-high heat. Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer the minced garlic and mushrooms to the skillet, cover, and cook until the mushrooms begin to soften, about 3 minutes.
- Add the remaining ingredients except for the spinach to the skillet (chopped chicken breasts, coconut milk, all-purpose flour, cider vinegar, liquid aminos (or soy sauce), and sea salt). Bring everything to a full boil.
- Once boiling, immediately add the spinach and cover the skillet. Cook for 1 to 2 minutes, just until the spinach stirs into the mixture easily. It’s completely fine if the chicken and spinach aren't cooked all the way through at this point. We’re going to be baking the casserole in the oven, so the chicken will finish cooking then.
- Pour the cooked brown rice into the prepared baking dish.
- Transfer the creamy mushroom chicken mixture to the casserole dish on top of the rice and stir everything well until the rice is well incorporated into the saucy mixture.
- Bake in the oven for 15 minutes, or until the casserole is very bubbly. Switch the oven setting to the High Broil setting and broil for 3 to 4 minutes, or until the top of the casserole is slightly crispy.
- Serve casserole and enjoy!
Notes
- Cooking the brown rice in chicken broth enhances the dish’s overall flavor.
- Use a large casserole dish to allow even baking and easy serving.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 Servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 496kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 41g | 82% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 96mg | 32% |
| Sodium | 975mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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