Home and Family

Chicken and Rice casseroles are the comfort food of my childhood. I've modernized my favorite, using fresh mushrooms, lovely shallots, and fresh sage. I hope your family enjoys this Sunday Supper as much as mine does!

Chicken and Mushroom Casserole on Home and Family



Serves 6 

Hands-on 1 hour; Total 1 hour, 40 minutes 



1⁄2 cup butter 

6 skinned and boned chicken breasts

3 shallots, chopped 

2 garlic cloves, minced 

1 pound assorted fresh mushrooms, coarsely chopped 

1⁄4 cup sherry 

3 tablespoons all-purpose flour 

2 (14-ounce) cans chicken broth 

1 (6-ounce) package long-grain and wild rice mix 

1⁄2 cup grated Parmesan cheese 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon chopped fresh sage 

1⁄2 teaspoon salt 

1⁄2 teaspoon freshly ground black pepper 

1⁄2 cup sliced toasted almonds 


Preheat oven to 375°F. Melt 1 tablespoon butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe skillet clean. 

Melt 2 tablespoons butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute. 

Melt remaining 1⁄4 cup butter in a 3-quart saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken. 

Bake at 375°F for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°F. Remove from oven, and let stand 10 minutes. Sprinkle with almonds. 

©Sunday Suppers: Simple, Delicious Menus for Family Gatherings, 2017