Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout? This is the meal for you, my friend. Two cheeses, Swiss and Parmesan, are mixed with mushrooms, chicken, and rice and baked until perfection is reached. That's it; no muss, no fuss, no splinters from the wooden spoon you've used to stir for three hours. Has easy ever tasted so good?
Cut mushrooms into ¼" slices. Stem and mince parsley. Pat chicken breasts dry. On a separate cutting board, cut chicken in 1" cubes, and season with ¼ tsp. salt and a pinch of pepper.
Sear the Chicken
Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken pieces to hot pan. Cook, stirring occasionally, until browned all over, 3-5 minutes. Transfer chicken to a plate. Chicken will continue cooking in a later step. Reserve pan; no need to wipe clean.
Cook the Mushrooms
Return pan used to sear chicken to medium-high heat. Add 1 tsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan. Cook, stirring occasionally, until browned, 3-5 minutes.
Start the Casserole
Add Arborio rice to pan with mushrooms. Stir constantly until rice is lightly toasted, 1 minute. Return chicken and any accumulated juices to pan.
Finish the Casserole
Add 1¼ cups water, Swiss cheese, Parmesan, chicken base, and half the parsley (reserve remaining for garnish) to pan. Stir thoroughly and transfer to prepared casserole dish. Cover and bake until liquid has been absorbed and rice is al dente, 20-22 minutes. Carefully remove from oven and stir. Rest 5 minutes.
Plate the Dish
Top casserole with crispy onions and remaining parsley. Serve directly out of casserole dish.