Servings: 8 | Total Time: 1 hr 30 mins | Difficulty: Easy | Calories: 378 per serving
Macros (per serving): Protein 30 g | Carbs 18 g | Fat 21 g
A Creamy, High-Protein Casserole That’s Pure Cozy Comfort
When the weather turns chilly or you’re craving something warm and deeply comforting, this Rotisserie Chicken, Mushroom & Rice Casserole is exactly what you want on the table.
It starts with tender shredded rotisserie chicken — a huge time-saver — mixed with earthy cremini mushrooms, fluffy long-grain and wild rice, and a creamy, savory sauce that brings everything together. The Gruyère cheese adds a rich, nutty finish that melts beautifully over the top.
This recipe has that “Sunday dinner” feeling, but with simple steps and minimal prep. It’s hearty, high in protein, and perfect for feeding a family or stocking the fridge with leftovers that taste even better the next day.
Look at the Recipe
- Creamy, savory rice baked with tender chicken and golden Gruyère
- High-protein and deeply satisfying without feeling heavy
- A cozy, one-pan comfort classic perfect for weekends or weekly meal prep
Ingredients Needed
Base & Seasoning
- 2 cups quick-cooking long-grain and wild rice blend (discard seasoning packets)
- 3½ cups unsalted beef broth
- 3 Tbsp cider vinegar or sherry vinegar
- 2 tsp garlic powder
- 1 tsp finely chopped fresh thyme (plus extra leaves for garnish)
- 1 tsp onion powder
- ¾ tsp salt
- ½ tsp ground black pepper
Creamy Elements & Cheese
- 1 cup shredded Gruyère cheese, divided
- 1¼ cups half-and-half, divided
- 1 (8 oz) package reduced-fat cream cheese, cubed and softened
Protein & Vegetables
- 1 Tbsp unsalted butter
- 1 lb cremini mushrooms, sliced (about 7 cups)
- 2 medium shallots, finely chopped (about ¾ cup)
- 4 cups shredded rotisserie chicken
How to Make Our High-Protein Rotisserie Chicken, Mushroom & Rice Casserole
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Preheat and prep.
Heat the oven to 350°F (175°C). In a 9×13 broiler-safe baking dish, combine rice, beef broth, vinegar, garlic powder, thyme, onion powder, salt, pepper, ½ cup Gruyère, and ¾ cup half-and-half. Stir well. -
Cook the mushrooms and shallots.
Melt butter in a large skillet over high heat. Add mushrooms and shallots. Cook 8 minutes, stirring occasionally, until mushrooms brown and shallots soften. -
Create the creamy chicken mixture.
Remove skillet from heat. Add shredded chicken, softened cream cheese, and the remaining ½ cup half-and-half. Stir until cream cheese melts and everything becomes creamy. -
Combine with the rice mixture.
Add the creamy mushroom-chicken mixture to the baking dish. Stir thoroughly to combine. -
Bake covered.
Cover tightly with foil and bake 45 minutes, until bubbly. Remove foil and stir again to ensure even creaminess. -
Add cheese and finish baking.
Sprinkle the remaining ½ cup Gruyère over the top. Bake uncovered 30–35 minutes, until rice is tender and most liquid is absorbed. -
Broil for a golden top.
Increase oven temp to broil. Broil 3–4 minutes until the cheese is golden brown. Garnish with fresh thyme.
Storage & Serving Suggestions
- Store: Refrigerate up to 4 days in an airtight container.
- Freeze: Portion and freeze up to 2 months. Thaw overnight and reheat covered.
- Reheat: Warm at 350°F or in the microwave with a splash of broth to loosen.
- Serve with: A simple green salad, roasted vegetables, or garlic bread.
Tips & FAQs
Can I use regular long-grain rice instead of quick-cooking?
Yes — but increase initial covered bake time by 15–20 minutes and add a splash of extra broth.
Can I swap the cheese?
Gruyère melts beautifully, but Swiss, fontina, or mozzarella also work.
Can I make this ahead?
Yes! Assemble completely without baking, refrigerate up to 24 hours, then bake as directed.
What protein substitutions work?
Leftover roasted turkey, cooked shredded beef, or rotisserie-style plant-based chicken all work well.
Can this be made lighter?
Swap half-and-half for evaporated skim milk or use reduced-fat cream cheese only.
