If you’re craving a cozy, comforting meal that feels like a warm hug in every bite, this Chicken and Mushroom Casserole Recipe is calling your name. It brings together tender chunks of chicken, earthy mushrooms, and creamy, flavorful sauce all topped with a irresistibly crunchy golden crust. Perfect for family dinners or impressing guests without stressing in the kitchen, this casserole is satisfying, rich, and packed with those crave-worthy flavors you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Chicken and Mushroom Casserole Recipe plays a crucial role, from adding depth of flavor to the creamy texture and that wonderful crunch on top. The list might seem simple, but every item has been chosen to create a perfect balance of taste and texture.
- 6 ounces wild rice blend (with seasoning packet): Adds a nutty texture and absorbs all the lovely casserole flavors.
- 2 tablespoons butter: Used for sautéing to enhance richness and flavor.
- 1 tablespoon olive oil (divided): Adds a mild fruitiness and helps cook veggies evenly.
- 1 small onion (diced): Provides a sweet and savory foundation.
- 12 ounces mushrooms (sliced): Earthy and meaty mushrooms give depth and satisfy cravings for umami.
- 2 cloves garlic (minced): Delivers that fragrant, aromatic punch that wakes up the dish.
- 2 tablespoons all-purpose flour: Essential for thickening the creamy sauce perfectly.
- 1 cup chicken broth: Brings savory flavor and moisture to the sauce.
- ¾ cup half and half: Creates a luxuriously smooth and creamy texture.
- ½ cup sour cream: Adds tanginess and richness, balancing the creaminess.
- ½ teaspoon dried thyme leaves: Brings a subtle herbal note that complements chicken and mushrooms beautifully.
- ¼ teaspoon salt (or to taste): Enhances all the flavors harmoniously.
- ¼ teaspoon black pepper: Adds a gentle spicy warmth.
- 2 cups cooked chopped chicken: The hearty protein star of the dish—use leftover or freshly cooked chicken.
- ¼ cup shredded Parmesan cheese: Melts into the casserole adding a nutty, savory punch.
- ½ cup Panko bread crumbs: Creates that coveted crispy topping.
- 2 tablespoons shredded Parmesan cheese (for topping): Adds extra cheesy goodness and helps the crust brown beautifully.
- 2 tablespoons melted butter: Binds the topping for that perfect golden finish.
- 1 tablespoon chopped fresh parsley (optional): Provides a fresh, colorful touch as a garnish.
How to Make Chicken and Mushroom Casserole Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 375°F and greasing a 9×13-inch casserole dish so the finished casserole slides out easily and the crust crisps up without sticking.
Step 2: Cook the Wild Rice Blend
Follow the package instructions carefully to cook the wild rice blend with the seasoning packet. This mix will soak up all the creamy, savory sauce later, so don’t skip this essential component.
Step 3: Sauté Onion and Mushrooms
In a large skillet, melt butter with half of the olive oil over medium heat. Toss in the diced onion first, cooking until it’s soft and fragrant. Add the mushrooms and garlic next, turning up the heat to medium-high, and cook until the mushrooms turn golden and release most of their liquid, about 8 to 10 minutes. This concentrates their flavor, making the casserole richer.
Step 4: Make the Creamy Sauce
Sprinkle flour over the mushroom mixture and stir constantly for a minute to cook out the raw flour taste. Slowly whisk in the chicken broth and half and half—this makes the sauce smooth and thick. Once it begins to bubble and thicken, remove from heat.
Step 5: Finish the Sauce
Stir in sour cream, dried thyme, salt, pepper, and ¼ cup Parmesan cheese until silky and smooth. This luscious sauce is the heart of your casserole, adding creaminess and flavor that tie everything together.
Step 6: Assemble the Casserole
In the prepared casserole dish, combine the cooked rice, cooked chicken, and mushroom sauce. Mix well and taste for seasoning, adjusting salt and pepper if needed. Spread the mixture evenly in the dish for even cooking and presentation.
Step 7: Add the Crunchy Topping
Mix panko bread crumbs with the remaining Parmesan, melted butter, and parsley if you’re using it. Sprinkle evenly over the casserole to form a golden, crispy crust that contrasts beautifully with the creamy base.
Step 8: Bake Until Bubbling
Place the dish in the oven uncovered and bake for 25 to 30 minutes until the casserole is hot throughout and the topping turns a gorgeous golden brown. This final step melds all the flavors and textures into one irresistible dish.
How to Serve Chicken and Mushroom Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra Parmesan cheese over the hot casserole adds a bright pop of color and flavor. You can also add a few thin slices of fresh mushroom sautéed in butter for extra elegance.
Side Dishes
This casserole pairs delightfully with a crisp green salad or steamed vegetables like asparagus or green beans to add freshness. Roasted carrots or a simple cucumber salad also provide a refreshing contrast to the rich casserole.
Creative Ways to Present
Serve this Chicken and Mushroom Casserole Recipe in individual ramekins for a classy touch when entertaining. You can also layer it in a clear glass baking dish to showcase the beautiful wild rice and mushroom sauce. For a rustic vibe, add some crusty artisan bread on the side for dipping into that luscious sauce.
Make Ahead and Storage
Storing Leftovers
Cover the casserole tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even tastier.
Freezing
This casserole freezes well before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven for 15 to 20 minutes until heated through and topping is crisp again. Add a splash of broth if it feels too thick or dry.
FAQs
Can I use a different type of rice for this casserole?
Absolutely! While wild rice blend adds a lovely texture and flavor, you can substitute with white rice or brown rice. Just adjust cooking times accordingly.
Is this recipe good for using leftover chicken?
Yes! This Chicken and Mushroom Casserole Recipe is perfect for repurposing cooked chicken, making it both economical and convenient.
Can I make this casserole vegetarian?
You can easily omit the chicken and substitute vegetable broth. Add extra mushrooms or your favorite veggies to keep it hearty and satisfying.
What can I use instead of sour cream?
If you want a dairy-free option, try plain coconut yogurt or a creamy cashew sauce. For others, Greek yogurt is a great tangy substitute.
How do I get the topping extra crispy?
Make sure your butter is melted and coats the panko evenly before sprinkling. Baking uncovered is key, and you can also broil for 1-2 minutes at the end, watching carefully to avoid burning.
Final Thoughts
This Chicken and Mushroom Casserole Recipe is one of those soul-satisfying dishes that feels like an indulgent treat but is surprisingly easy to prepare. Its layers of flavor and textures create a well-rounded meal perfect for any occasion. I encourage you to try it out, share it with those you love, and watch it become an all-time favorite in your recipe collection.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken and Mushroom Casserole is a comforting and hearty one-dish meal combining tender cooked chicken, earthy mushrooms, and a creamy sauce over a wild rice blend. Topped with a crispy Parmesan and panko breadcrumb crust, it bakes to golden perfection—ideal for a satisfying family dinner.
Ingredients
Rice and Seasoning
- 6 ounces wild rice blend (with seasoning packet)
Sauté Base
- 2 tablespoons butter
- 1 tablespoon olive oil (divided)
- 1 small onion, diced
- 12 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 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
Main Ingredients
- 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
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or oil to prevent sticking.
- Cook rice: Prepare the wild rice blend including the seasoning packet by following the package instructions. Once cooked, set it aside to cool slightly.
- Sauté aromatics: In a large skillet, heat the butter and half the olive oil over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes.
- Cook mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Increase heat to medium-high and cook until mushrooms turn golden brown and most of their moisture evaporates, approximately 8-10 minutes.
- Make roux and sauce: Sprinkle flour evenly over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour flavor. Gradually whisk in chicken broth and half and half. Bring the mixture to a gentle boil while stirring until it thickens.
- Finish sauce: Remove the skillet from heat. Stir in sour cream, dried thyme, salt, pepper, and ¼ cup shredded Parmesan cheese until the sauce is smooth and creamy.
- Combine casserole ingredients: In the prepared casserole dish, mix together the cooked wild rice, chopped cooked chicken, and the creamy mushroom sauce. Taste and add extra salt or pepper if desired. Spread mixture evenly.
- Prepare topping: In a small bowl, combine Panko breadcrumbs, 2 tablespoons Parmesan cheese, melted butter, and parsley. Sprinkle this mixture evenly over the casserole’s surface.
- Bake casserole: Place the casserole uncovered in the preheated oven and bake for 25-30 minutes or until hot, bubbly, and the topping is golden and crisp. Remove from oven and let it rest a few minutes before serving.
Notes
- Using a wild rice blend that includes a seasoning packet adds flavor but you can substitute with plain wild or brown rice if preferred, adjusting seasoning accordingly.
- Cooked leftover chicken or rotisserie chicken works perfectly for this recipe.
- For a dairy-free version, substitute half and half and sour cream with coconut milk or dairy-free alternatives, and use a dairy-free cheese alternative.
- If fresh parsley is unavailable, dried parsley works but reduce quantity to maintain flavor balance.
- To add extra vegetables, consider stirring in spinach or peas before baking.
