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Chicken, Mushroom, and Sage Casserole
A hearty baked casserole featuring seared chicken breasts, earthy mushrooms, and wild rice in a rich sherry and sage sauce. It builds deep flavor by searing the chicken first and creating a quick homemade mushroom gravy right in the pan. Serve this for a comforting weeknight dinner or a cozy Sunday supper. The dish is savory, creamy, and finished with a satisfying crunch from toasted sliced almonds.
Ingredients
- ½ cup butter, divided
- 6 boneless, skinless chicken breasts
- 3 shallots, chopped
- 2 garlic cloves, minced
- 1 lb. assorted fresh mushrooms, coarsely chopped
- ¼ cup dry sherry
- 3 Tbsp. all-purpose flour
- 2 (14-oz.) cans chicken broth
- 1 (6-oz.) pkg. long-grain and wild rice mix
- 2 oz. Parmesan cheese, grated (about ½ cup)
- 2 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. chopped fresh sage
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ½ cup sliced almonds, toasted
Instructions
- 1Preheat the oven to 375°F. Melt one tablespoon of the butter in a large skillet over medium-high heat. Add half of the chicken breasts and cook for 3 minutes until browned, then flip and cook for 1 more minute.
- 2Move the partially cooked chicken to a plate. Melt another tablespoon of butter in the skillet and repeat the searing process with the remaining chicken. Wipe the skillet clean.
- 3Melt two tablespoons of butter in the clean skillet over medium-high heat. Stir in the chopped shallots and cook for about 3 minutes until translucent, then add the minced garlic and cook for 30 seconds.
- 4Toss in the chopped mushrooms and cook for 4 to 5 minutes, stirring frequently until they are tender. Pour in the dry sherry and continue to cook and stir for 1 minute.
- 5In a large saucepan, melt the remaining quarter cup of butter over medium-high heat. Whisk in the all-purpose flour and cook for 1 minute while stirring constantly, then gradually whisk in the chicken broth.
- 6Bring the liquid to a boil while continuing to whisk. Let it cook for 1 to 2 minutes until the sauce thickens slightly.
- 7Take the saucepan off the heat. Stir in the wild rice mix, grated Parmesan cheese, fresh parsley, chopped sage, kosher salt, black pepper, and the cooked mushroom and shallot mixture. Set the rice flavor packet aside for another use.
- 8Coat a 13 by 9 inch baking dish lightly with cooking spray. Spread the rice and mushroom mixture evenly into the dish, then arrange the seared chicken breasts on top.
- 9Bake in the preheated oven for 30 to 35 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F. Take the casserole out of the oven and let it rest for 10 minutes before garnishing with toasted sliced almonds.