Print

Chicken and Mushroom Casserole Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/chicken-and-mushroom-casserole-recipe/