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Creamy Chicken and Rice Casserole

This nostalgic dish (it evokes casseroles made with canned soup) transforms rotisserie chicken. Speed things up by using bags of precooked rice (or leftover rice).

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).

Martha Stewart Living, March 2013
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Serves 6
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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

  1. 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.

  2. 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.

  3. Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Recipe Reviews

  • jillhubb6
    14 Feb, 2013

    I found this tasteless and uninspiring. added some garlic and thyme and it was passable. Not a keeper!

  • Rachael0722
    13 Feb, 2013

    This was a huge hit at my house. As the all said with mouths full, "Keeper". So Keeper it is.

  • Babsy0910
    12 Feb, 2013

    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.

  • sbmulqeen
    9 Feb, 2013

    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.

  • alexbarrett
    8 Feb, 2013

    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.