Creamy Chicken and Rice Casserole
- Comments()
Creamy Chicken and Rice Casserole
No need for canned soup here! Everyday Food editor Sarah Carey shows you how to make a creamy chicken and mushroom casserole from scratch (it’s easy).
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 6
Ingredients
- 3 tablespoons olive oil, divided
- 4 cups sliced mixed mushrooms (10 ounces)
- 2 shallots, minced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 2 1/4 cups chicken broth
- 4 cups shredded chicken, from a small rotisserie chicken
- 2 cups cooked rice (white or brown)
- 1/2 cup frozen peas
- 1/2 cup fresh parsley, chopped
- 1/2 cup reduced-fat sour cream
- 1 cup fresh breadcrumbs
Directions
-
Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
-
Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
-
Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
This was just ok. I found it a little bland. I agree with the other reviews that suggest adding cheese, I think that would help. Also used a bigger dish. I had too much to fit in an 8 inch square.
My kids (5 & almost 10) both loved this one. Their food tastes are very different, so when I find something they both gobble up, I know I have a keeper. I did make some changes. Both kids hate mushrooms (so sad for me!), so I left those out in the beginning step and just sauteed a small onion. I used a mushroom broth instead of chicken broth to bring in that mushroom flavor sans texture. I was out of frozen peas, so I used frozen green beans from my last year garden. Kids asked for seconds!
LOVE, LOVE, LOVE this recipe. Simple and yummy. Perfect warm dish. Leftovers were still exciting. Those who found it tasteless might need fresher ingredients.
This was a huge hit at my anti-casserole home. I will make this again this weekend. Hands down so much better than canned what kind of soup. It was easy and came together quickly.
I found this tasteless and uninspiring. added some garlic and thyme and it was passable. Not a keeper!
This was a huge hit at my house. As the all said with mouths full, "Keeper". So Keeper it is.
Sarah -
Had to tell you (and everyone else) how much my husband and I loved this recipe. I made it on Friday night during the snow storm. It was the perfect comfort meal for a cold, snowy, windy night. The warmed up leftovers are yummy too.
Really easy and yummy dish - I almost always have a rotisserie chicken around and save leftover rice from Chinese restaurants that I freeze. Next time I would also add cheese to the breadcrumb topping and broil.
My daughter deemed this 'better than I expected.' Yummy, easy. I omitted the sour cream and used cheese instead of breadcrumbs as the topping. Great way to use leftover rice. Would make again for a hearty weeknight meal.