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Chicken, Mushroom, and Wild Rice Casserole
Earthy mushrooms, fresh sage, and a splash of dry sherry give this baked chicken casserole an incredibly rich, savory depth. You'll build layers of flavor by searing the chicken breasts first, then using the same pan to create a quick, creamy mushroom gravy from scratch. Tossed with wild rice and finished with toasted almonds, it's a comforting, all-in-one meal that feels special enough for a Sunday dinner but straightforward enough for any day of the week.
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 1 tablespoon of the butter in a large skillet over medium-high heat. Add half the chicken breasts and cook for 3 minutes until browned, then flip and cook for 1 more minute. Transfer to a plate. The chicken won't be fully cooked yet.
- 2Melt another 1 tablespoon of butter in the skillet and repeat the searing process with the remaining chicken. Transfer to the plate and wipe the skillet clean.
- 3Melt 2 tablespoons of butter in the clean skillet over medium-high heat. Add the chopped shallots and cook for about 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Toss in the chopped mushrooms and cook for 4 to 5 minutes, stirring frequently until they're tender. Pour in the dry sherry and continue to cook and stir for 1 minute.
- 5In a large saucepan, melt the remaining 1/4 cup of butter over medium-high heat. Whisk in the all-purpose flour and cook for 1 minute while stirring constantly to cook out the raw flour taste. 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, then remove the saucepan from the heat.
- 7Stir in the wild rice mix, grated Parmesan cheese, fresh parsley, chopped sage, kosher salt, black pepper, and the cooked mushroom mixture. You won't need the rice flavor packet for this recipe.
- 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. Let the casserole rest for 10 minutes before garnishing with toasted sliced almonds. Resting allows the juices to redistribute so the chicken stays tender.
Notes
- Make ahead: You can sear the chicken and make the mushroom sauce up to a day in advance. Store them separately in the fridge, then assemble and bake when you're ready.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through.
- Swap: If you don't have dry sherry, you can substitute dry white wine or extra chicken broth.