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Creamy Chicken and Rice Casserole

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This nostalgic dish evokes the Old School casseroles your grandmother used to make. Transforms rotisserie chicken and precooked rice (or leftover rice) with this quick and delicious weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: YunHee Kim

Source: Everyday Food, March 2013

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.

Reviews Add a comment

  • MS12179162
    28 MAR, 2017
    I have made this recipe numerous times following exact ingredients and measurements. I have found that if you vary on onions vs. shallots, type of mushroom and length of time to reduce mushroom mixture that you turn out with a bland recipe. To get that delicious flavor that this recipe is know for, I ALWAYS use bella mushroom in combination with crimini mushrooms. I ALWAYS use shallots, not onions. I ALWAYS cook the mushrooms and shallots until they are browned and most of the liquid is completely gone before going on to the next step of the recipe. Do not leave out the fresh breadcrumbs in the end.
    Reply
  • mrsrizzi
    25 JAN, 2017
    Just made this recipe and it rocked! One of the best ever. I used left over roast chicken. Bursting with flavor. I like to use "better than bullion". Prepped in the day and popped in the oven after kids evening activities.
    Reply
  • LakeladyP
    23 JAN, 2017
    This sounds great, but why does it call for an 8" square baking dish when the picture clearly shows that you made it in at least a 9x13" dish? 4 cups of cooked chicken sounds like a lot for such a small dish, so maybe the picture is correct and not the recipe. Which is accurate?
    Reply
  • MS10793994
    19 MAY, 2016
    This was an excellent recipe. Absolutely delicious. To those that thought it was bland, you didn't follow the recipe! Blanched or boiled chicken isn't nearly the same as rotisserie chicken. No wonder it came out bland! Follow the recipe, the results are perfect! This recipe could easily be adapted to using other ingredients but you would need a great deal more flavor if you are using plain chicken. Everyone raved!
    Reply
  • MS10185301
    12 MAY, 2015
    Meh, not sure I will make again. I agree, kind of bland. I followed the recipe but used poached chicken breasts instead and they are pretty bland to begin with so maybe that contributed to the blandness.....probably could have used dark meat.
    Reply
  • MS10185301
    12 MAY, 2015
    Meh, this was just OK. I agree, it was kind of bland.....however, I used boneless chicken breasts rather than a rotisserie chicken so that may be the reason. Chicken breast is always pretty bland. Not sure I will make again.
    Reply
  • Love_Z
    22 APR, 2015
    Instead of sautéing mushrooms for my own soup, can I just buy some from the can? If so, how would the recipe differ?
    Reply
  • Andrea Harris
    22 APR, 2015
    Is there a nondairy substitute for sour cream?
    Reply
  • MS10834725
    29 AUG, 2013
    I love love love this recipe! I don't understand why others find this recipe bland. The parsley the broth and the salt and pepper make it full proof. As nearly all of Sarah's recipes as well as all I have tried from Everyday Food this one is a winner and requested often by my children. I don't know what I would do without Everyday Food! And I miss the magazine coming in the mail :(
    Reply
  • annalee23
    13 JUL, 2013
    I made this today and everybody loved it! I don't know how people are saying it was bland- just make sure to add enough salt and pepper. I followed the recipe carefully, but used basmati rice and frozen peas and carrots and added one teaspoon of chilli powder for a little kick and it turned out great! Also, I did need to use the larger 9x12 pan to fit everything in.
    Reply