This is one warm, comforting, and hearty dinner! Chicken Wild Rice Casserole with Zucchini and Mushrooms has nutty and chewy wild rice, chunks of chicken, tender zucchini, earthy mushrooms topped with swiss cheese. Everything cooks in this one casserole dish for super easy clean up too! It's a great dinner to make ahead and simply reheat on long Summer days, busy Fall weeknights, or cold Winter evenings.
Cut the zucchini in half lengthwise, then slice into half circles about 1/4 inch thick. Clean mushrooms with a dry paper towel and quarter. Thinly slice the scallions, separating a tablespoon of the green slices to save for garnish.
Cut the raw chicken into 1 inch cubes. Season with salt and pepper.
Preheat oven to 400 F degrees. Add all rice ingredients to casserole dish. Stir to combine, then tightly cover with a lid or aluminum foil. Bake in oven for 40 minutes.
While the rice cooks, measure out the other ingredients and pull out the chicken, veggies, and cheese.
After 40 minutes, remove the rice from the oven and add the Zucchini, mushrooms, scallions, chicken, salt, pepper, oregano, and ground thyme. Mix and press everything down into the liquid. Bake covered for another 10 minutes. After 10 minutes, remove the cover, add the swiss cheese slices on top and bake 5 minutes more until the cheese is melted.
Remove from the oven and let rest for 10 minutes. Garnish with the reserved scallion greens. Serve and enjoy!