This Chicken and Mushroom Risotto Bake combines creamy risotto, tender chicken, and savory mushrooms in a comforting, oven-baked dish. The risotto is first cooked on the stovetop until creamy and flavorful, then combined with sautéed chicken and mushrooms. It’s topped with melted cheese and baked until golden and bubbly. This easy-to-make casserole brings together rich flavors and textures, perfect for a family dinner or meal prep. It’s hearty, filling, and can be customized with different vegetables or seasonings to suit your preferences, making it a versatile dish that will satisfy any crowd.
Recipe Tips and Tricks:
- Stir the risotto continuously while cooking to release the rice’s starch for a creamy texture.
- Use cooked, shredded rotisserie chicken for quicker preparation.
- Add a splash of white wine or chicken broth for added depth of flavor.
- For extra creaminess, stir in a little heavy cream before baking.
- If you prefer a crispy top, broil for 2–3 minutes at the end of baking.
Chicken and Mushroom Risotto Bake
A comforting chicken and mushroom risotto bake, combining creamy rice, tender chicken, and savory mushrooms, topped with melted cheese.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast, diced
- 8 oz mushrooms, sliced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup white wine (optional)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, sauté onions, garlic, and mushrooms until softened. Add Arborio rice and stir for 2 minutes.
- Pour in white wine (if using) and cook until absorbed. Add chicken broth, one cup at a time, stirring continuously, until the rice is tender and creamy.
- Combine the chicken, rice mixture, and half of the Parmesan cheese in a baking dish.
- Top with mozzarella and the remaining Parmesan. Bake for 20-25 minutes, until bubbly and golden.
- Let rest for 10 minutes, garnish with fresh parsley, and serve.
Notes
- Can be made ahead and stored in the fridge for up to 2 days before baking.
- Feel free to add vegetables like spinach or peas for extra nutrition.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 311Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 82mgSodium 933mgCarbohydrates 15gFiber 1gSugar 2gProtein 31g
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