Preparing the Ingredients

1. Preheat your oven to 375°F (190°C) and lightly grease your casserole dish.
2. Season the chicken pieces with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden and no longer pink inside. Remove and set aside.

Building the Base

1. In the same skillet, add a bit more oil if needed. Sauté the onions until translucent, then add the garlic and mushrooms, cooking until the mushrooms are soft and browned.
2. Stir in the rice, ensuring it’s well-coated with the mushroom mixture, then pour in the chicken broth. Bring to a simmer, then remove from heat.

Assembling the Casserole

1. Transfer the rice and mushroom mixture to the prepared casserole dish. Spread the cooked chicken evenly on top.
2. Pour the heavy cream over the chicken and rice, ensuring it’s evenly distributed.
3. Sprinkle the grated Parmesan cheese over the top.

Baking to Perfection

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.