Chicken and Rice Casserole with Spinach and Shiitakes

I will do more prep ahead of time but I’ll definitely make it again. I used maybe a heaping 1/2 tsp of salt instead of the tsp it called for and it was delicious. It fit perfectly in my deep dish covered crock and only needed about 30 min in the oven.

This turned out amazing! Used brown instead of wild to save time. I will definitely make again using the Lundberg's wild rice. A little labor and time intensive for a week night dinner but well worth it!

This was good, but mine wasn't quite as dry as I would have liked. The sauce didn't seem to be thickening, so that was probably the problem. I thought, though, that it might have been thick enough after I added the cheese. I probably will make this again, and uncover it for the last ten minutes. I'll try the panko breadcrumbs, too.

i used broccoli instead of spinach, so i'm sure that gave it a whole different taste and texture. so maybe that's why i gave it a 3. it probably has potential, but it was time consuming. would use cheddar or swiss if i ever made again, felt $8 worth of gruyere wasn't worth it. save that for mac and cheese !! used lundberg wild rice blend. made a lot. at least this didn't contain a canned soup.

I like this recipe. Could easily substitute pasta for the rice. I cut it in half, and used an 8x11 baking dish. As a result, it only took 35 minutes to bake. I love shiitakes, but only had button... you can definitely use whatever's on hand. I also carbed it up a little with some homemade breadcrumbs on top. Very good Sunday evening casserole.

I used the leftovers from a roasted chicken, a mix of shiitakes and creminis, kale instead of spinach, and baked the casserole in the same Dutch oven I used to make the cheese sauce to save a pan, and it was DELICIOUS! Tasted like fall! I also added a little extra grated cheese to the top for browning.

making this for the second time tonight. great first time, but a few problems with it that i remembered (and hopefully fixed) from the first time around. 1) it's a LOT of stuff to sautee at once! i have to do it in a wok to get everything in, just a heads' up that the "large nonstick skillet" might not quite cover it. 2) season throughout or it is totally bland. i find this all the time with these recipes. for this, this time i baked my chicken with olive oil/salt/pepper/garlic/herbs de provence and then add salt/pepper/hdp to the veggie mixture. also cooked the rice (1/2 brown, 1/2 wild) with a couple chicken boullion cubes. first time that i'm leaving it overnight before cooking, but sure it will be amazing tomorrow.

Labor intensive to me but a very good recipe. Also used uncle bens long grain wild rice, did not chop spinach, used a mix of baby bellas and white mushrooms. Did not add the panko or breadcrumbs but would recommend. Will probably make again for a family sunday dinner but not for a normal meal

Declared "delicious" by my three year old, and the rest of the family. Might try adding some sherry with the mushrooms next time. The thought of using Uncle Ben's rice makes me very sad, but I guess we do what we can.

This casserole requires a lot more prep than I like to do for comfort food, but wow, is it ever good. I'd recommend using brown or less expensive mushrooms at least the first time you make this because they are just fine (I used CostCo baby bellas). Per the suggestions of others, I added fresh sage and topped this with Panko breadcrumbs - both are great additions. I also (sadly) used a lot more salt than called for, and I added a goodish amount of sherry. I'm becoming a fan of Lundberg rice, and so this was a perfect chance to try the wild rice blend in a casserole. Yummy!

I thought this was a good change to the original Campbell's Ckn and Rice Casserole. I didn't precook the chicken or the rice and I used frozen spinach. I browned the chicken and put in the casserole dish and add two cups of brown rice and two cups of water. (Will make less rice next time)I also didn't make the sauce; instead I used two cans of cream of mushroom soup and add a extra can of water to my rice and water mixture. I added additional spices: salt, pepper, garlic and onion powder, and rosemary. I will be making this again!

I made the vegetarian recipe because I was being lazy and didn't want to cook chicken too. The dish is so rich though I couldn't eat very much. I think the chicken probably gives it a nice balance. Next time, I'll make it with the chicken. It's very fun to make though and the flavors all blend nicely.

Loved the recipe, with a few additions - to the gruyere mixture I added a pinch of nutmeg, and some fresh sage, added GREAT flavor! Also liked the recommendation to add some panko bread crumbs on top of the casserole.

Loved this dish. Added some panko bread crumbs mixed with some of the gruyere and butter for a topping. Outstanding and will make this again for sure.

This was excellent. I was in a hurry, so I used a rotisserie chicken, and made Uncle Ben's long grain and wild rice (the 5 minute cooking kind - I made it just as the package directed) and followed the recipe for everything else. We thought it was one of the best chicken casseroles ever.

I subbed bulgar. ground chicken. skim milk. and baby bellas and still this recipe was amazing!! will make it again for sure.

I made this tonight for dinner. I didn't have ALL the ingredients, but I had most. I substituted frozen spinach for fresh (just thaw and drain first), baby bella mushrooms for shiitakes, and mozzarella for Gruyere. Still tastes great! And I also made the chicken then the veggies, then the sauce all in one pan (separate batches). Gave the sauce a nice flavor! Oh, and I added breadcrumbs on top. Will make again.

This dish was delicious and perfect for fall. I used Rotisserie Chicken and Uncle Ben's 90 Minute Rice to make it quick and easy! The Gruyere Cheese gave the dish a rich smooth texture...We will definitely have it again!

This is a great casserole. Good to serve for a nice occasion. I used Crimini mushrooms. Used prewashed baby spinach and did not chop it. Used a brown and wild rice mixture, but you could easily use white rice. (I like brown better.) Add extra Gruyere on the top.To save clean up, after sauteing the veges, put them in a large bowl and use the same pan to make the sauce. Then combine all ingredients in the bowl and pour into the casserole. GREAT!