Grilled Chicken Cheddar Casserole with Mushrooms
Packed with smoky, savory flavors, this Grilled Chicken Cheddar Casserole with Mushrooms is the ultimate comfort food recipe! Featuring tender, perfectly seasoned grilled chicken, earthy sautéed mushrooms, and a rich, creamy cheddar cheese sauce, this casserole is layered with hearty cooked white rice and topped with a golden breadcrumb crust that's irresistibly crispy. The dish comes together with a blend of simple techniques, including grilling, sautéing, and baking, ensuring every bite is bursting with flavor. Perfect for family dinners, meal prep, or even gatherings, this easy-to-make casserole delivers a crowd-pleasing balance of textures and flavors. Garnished with fresh green onions, it’s a complete meal in one dish that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 cups button mushrooms
- 2 pieces garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 2.5 cups cooked white rice
- 2 tablespoons green onions, chopped
- 0.5 cup bread crumbs
Instructions
Preheat your grill or grill pan to medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, salt, black pepper, and smoked paprika on both sides.
Grill the chicken breasts for 6–8 minutes on each side until fully cooked with an internal temperature of 165°F (75°C). Set aside and let them rest before slicing into bite-sized pieces.
Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and sauté for 5–7 minutes until golden brown. Add the minced garlic and sauté for another minute. Remove from heat and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually whisk in the chicken broth, followed by the heavy cream. Continue to whisk until the sauce thickens, about 3–4 minutes.
Reduce the heat to low and stir in 1.5 cups of shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked rice, sautéed mushrooms, grilled chicken pieces, and the cheese sauce. Mix well to combine.
Transfer the mixture into a greased 9x13-inch casserole dish.
Top with the remaining 0.5 cup of cheddar cheese and bread crumbs.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
Garnish with chopped green onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 464 mg | 36% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
