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).
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.
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.