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).

  • Prep:
  • Total Time:
  • Servings: 6
Creamy Chicken and Rice Casserole

Photography: YunHee Kim

Recipe continues below this recipe video

Source: Martha Stewart Living, March 2013


  • 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


  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.


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