Chicken and Mushroom Casserole Recipe

Introduction

This chicken and mushroom casserole is a comforting, hearty dish perfect for family dinners. Combining tender chicken, earthy mushrooms, and a creamy sauce over wild rice, it’s easy to prepare yet full of flavor.

Ingredients

• 6 ounces wild rice blend (with seasoning packet, see notes)
• 2 tablespoons butter
• 1 tablespoon olive oil (divided)
• 1 small onion, diced
• 12 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ¾ cup half and half
• ½ cup sour cream
• ½ teaspoon dried thyme leaves
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 cups cooked chopped chicken
• ¼ cup shredded Parmesan cheese
• ½ cup Panko bread crumbs
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried, optional)

Instructions

1. Step 1: Preheat the oven to 375°F. Grease a 9×13-inch casserole dish.
2. Step 2: Cook the wild rice blend along with the seasoning packet according to package instructions. Set aside.
3. Step 3: In a large skillet, heat butter and ½ tablespoon olive oil over medium heat.
4. Step 4: Add the diced onion and cook until softened. Stir in mushrooms and garlic. Increase heat to medium-high and cook until mushrooms are golden and most liquid has evaporated, about 8-10 minutes.
5. Step 5: Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half and half, stirring until the mixture comes to a boil and thickens.
6. Step 6: Remove from heat. Stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.
7. Step 7: In the prepared casserole dish, combine the cooked rice, chicken, and mushroom sauce. Taste and adjust seasoning with salt and pepper if needed. Spread evenly.
8. Step 8: In a small bowl, mix panko, 2 tablespoons Parmesan, melted butter, chopped parsley, and remaining ½ tablespoon olive oil. Sprinkle evenly over the casserole top.
9. Step 9: Bake uncovered for 25-30 minutes, until hot, bubbling, and golden with a crisp topping.

Tips & Variations

• Use cooked rotisserie chicken for a quick and easy option.
• Substitute half and half with heavy cream for an even richer sauce.
• Add a handful of fresh spinach or peas for extra color and nutrition before baking.
• Top with crushed walnuts or pecans mixed in with the panko for added crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the crispy topping, or microwave covered for a quicker method but with softer texture on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole through Step 8, cover it, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I use a different type of rice?

Yes, you can substitute wild rice blend with white or brown rice. Adjust cooking time and liquid according to the rice type’s package instructions.

Chicken and Mushroom Casserole Recipe

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This Chicken and Mushroom Casserole combines tender cooked chicken, earthy mushrooms, and a creamy sauce made with sour cream and Parmesan cheese. Served over a seasoned wild rice blend and topped with a crunchy Panko and cheese crust, this hearty dish is perfect for a comforting family dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice and Seasoning

• 6 ounces wild rice blend (with seasoning packet)

Sauce and Filling

• 2 tablespoons butter
• 1 tablespoon olive oil (divided)
• 1 small onion (diced)
• 12 ounces mushrooms (sliced)
• 2 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ¾ cup half and half
• ½ cup sour cream
• ½ teaspoon dried thyme leaves
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 cups cooked chopped chicken
• ¼ cup shredded Parmesan cheese

Topping

• ½ cup Panko bread crumbs
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried, optional)

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish to prevent sticking.
2. Cook rice: Prepare the wild rice blend using the included seasoning packet according to package instructions. Once cooked, set aside.
3. Sauté aromatics: In a large skillet, heat 2 tablespoons of butter and 1/2 tablespoon olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
4. Cook mushrooms and garlic: Add the sliced mushrooms and minced garlic to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until mushrooms turn golden and most of their liquid evaporates, about 8-10 minutes.
5. Make the sauce: Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and stir continuously for 1 minute to cook the flour taste out. Gradually whisk in 1 cup chicken broth and ¾ cup half and half, stirring until the mixture comes to a boil and thickens into a creamy sauce.
6. Finish sauce: Remove the skillet from heat. Stir in ½ cup sour cream, ½ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup shredded Parmesan cheese until smooth and creamy.
7. Combine casserole ingredients: In the prepared casserole dish, mix the cooked wild rice, 2 cups of cooked chopped chicken, and the creamy mushroom sauce until well combined. Taste and adjust seasoning with additional salt and pepper if needed. Spread mixture evenly in the dish.
8. Prepare topping: In a small bowl, combine ½ cup Panko bread crumbs, 2 tablespoons shredded Parmesan cheese, 2 tablespoons melted butter, and 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley). Sprinkle evenly over the top of the casserole.
9. Bake: Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until it is hot, bubbling, and the topping is golden and crisp. Remove from oven and serve warm.

Notes

• Use a wild rice blend with seasoning packet for extra flavor or substitute plain wild rice and add your own seasonings.
• Cooked chicken can be rotisserie, leftover, or freshly prepared chicken breast or thighs.
• Fresh parsley enhances the topping, but dried parsley can be used as a substitute.
• For a richer sauce, full-fat half and half is recommended.
• This casserole can be assembled ahead, covered, and refrigerated before baking.

Keywords: chicken casserole, mushroom casserole, wild rice casserole, creamy chicken casserole, easy dinner recipe, baked chicken and rice