Equipment
Ingredients
Chicken and Vegetables
- 500 g chicken breast, boneless, skinless, diced into bite-sized pieces
- 15 ml olive oil
- 15 g unsalted butter
- 1 yellow onion, finely diced
- 250 g cremini mushrooms, cleaned and sliced
- 3 garlic, minced
- 150 g fresh baby spinach, washed and dried
Sauce and Base
- 45 g unsalted butter
- 30 g all-purpose flour
- 350 ml chicken broth
- 120 ml heavy cream
- 600 g long-grain white rice, cooked
- 100 g parmesan cheese, freshly grated
Seasonings
- 5 g salt
- 2 g black pepper, freshly cracked
- 2 g dried thyme
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish if you are not using an oven-proof skillet for the final bake.
Heat the olive oil in a large skillet over medium-high heat. Add the diced raw chicken, ensuring you wash your hands and sanitize any surfaces that came into contact with the raw poultry. Season with half of the salt and black pepper. Sear for about 5 to 7 minutes, stirring occasionally, until lightly browned and the internal temperature reaches 74°C (165°F). Transfer the chicken to a clean bowl.
In the same skillet, melt 15g of unsalted butter over medium-high heat. Add the diced yellow onion and sliced cremini mushrooms. Sauté for 7 minutes, or until the mushrooms have released their liquid and are deeply browned. Add the minced garlic and dried thyme, cooking for 1 more minute until fragrant.
Add the fresh baby spinach to the skillet in large handfuls, stirring continuously for about 2 minutes until the leaves are completely wilted. Transfer the vegetable mixture to the bowl with the cooked chicken.
Return the skillet to medium heat and melt the remaining 45g of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually pour in the chicken broth and heavy cream while whisking constantly. Simmer for 3 to 5 minutes until the sauce is smooth and coats the back of a spoon.
Remove the skillet from the heat. Fold in half of the freshly grated parmesan cheese until fully melted into the sauce. Add the cooked chicken, vegetable mixture, and cooked long-grain white rice into the skillet. Fold everything together gently until well combined and evenly coated in the creamy sauce.
Transfer the combined rice mixture into the prepared baking dish or keep it in your oven-proof skillet, spreading it out into an even layer. Sprinkle the remaining grated parmesan cheese evenly over the top.
Bake uncovered in the preheated oven at 200°C (400°F) for 15 to 20 minutes. The casserole is ready when the cheese is melted and golden brown, and the sauce is bubbling heavily around the edges. Let it rest for 5 minutes before serving to allow the sauce to set.
Chef's Notes
- To ensure a deeply flavorful base, do not crowd the mushrooms in the pan. Allowing them space to release their moisture and caramelize prevents a soggy casserole and intensifies their savory umami notes.
- Using freshly grated parmesan cheese rather than pre-shredded varieties is crucial for a smooth sauce. Pre-shredded cheeses are coated in starches that can cause the cream sauce to become grainy and separate.
- For an even crispier textural contrast, mix the remaining parmesan cheese with 30g of panko breadcrumbs and 15ml of melted butter before sprinkling it over the casserole prior to baking.
- Fold the cooked rice into the wet ingredients gently to preserve the structure of the individual grains. Over-mixing can cause the starches to turn gummy, negatively changing the luxurious mouthfeel of the casserole.
Storage
Refrigerator: 4 days — Store in an airtight container. The rice will absorb more sauce over time, making it even more flavorful as leftovers.
Freezer: 3 months — Freeze in a freezer-safe, airtight container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven covered with foil for 20 minutes, or microwave individual portions until steaming.
