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
Scale
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.
