Sunday Supper Chicken Casserole with Mushrooms, Rice, and Herbs

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This recipe comes from Cynthia Graubart’s latest cookbook “Sunday Suppers: SImple, Delicious Menus for Family Gatherings”. It’s hearty, homey, delicious, and generously feeds a tableful of dear ones. With mushroom-and-herb-studded rice and chicken already made in one big casserole, all you need to round out the meal is a big green salad, or a side of peas, asparagus, or green beans. This menu includes a delightful recipe for herbed dinner rolls, and a great little fruit cobbler, topped with almond streusel and perfect for a winter feast’s finale.


  • 1⁄2 cup butter
  • 6 skinned and boned chicken breasts or 6 – 8 skinned and boned chicken thighs
  • 3 shallots, chopped, or ⅓ cup chopped onion
  • 3 shallots, chopped, or ⅓ cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound assorted fresh mushrooms, coarsely chopped
  • 1⁄4 cup sherry or white wine or apple juice
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (6-ounce) package long-grain and wild rice mix or ¾ cup long grain rice
  • ½ cup chopped fresh flat-leaf parsley (divided)
  • 1⁄2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh sage (optional)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 cup sliced toasted almonds
  • Mushroom Chicken Casserole – Home & Family


  1. Preheat oven to 375°F.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute.
  3. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 tablespoon butter and remaining chicken.
  4. Add another tablespoons butter to skillet over medium-high heat. Add shallots, and sauté 2 minutes or until translucent. Add garlic, and sauté 30 seconds.
  5. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
  6. Melt remaining butter in a 3-quart saucepan over medium-high heat.
  7. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), half the parsley, next 4 ingredients, and shallot mixture.
  8. Spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken.
  9. Bake at 375°F for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°F.
  10. Remove from oven, and let stand 10 minutes. Sprinkle with almonds and remaining parsley.

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