Chicken, Mushroom and Sage Casserole

Chicken, Mushroom and Sage Casserole is so deeply satisfying.

The flavors work together beautifully in this heart-warming dish.

Perfect for a weeknight (or a weekend!).

Chicken, Mushroom and Sage Casserole


Prep all the ingredients ahead of time, and assembly is a snap.

We just love fresh sage. And almonds. And rice. And chicken. We love it all.

Mmmmm. What could be better than a Chicken, Mushroom and Sage Casserole on a cold night?

Ingredients for chicken, sage and mushrooms casserole.

Sear the chicken breasts first to lock in the flavor.

The chicken will finish cooking in the oven.

Seared chicken for chicken, sage and mushroom casserole

Sautéed mushrooms are perfect in this Chicken, Mushroom and Sage Casserole.

Use you favorite kind of mushroom, any variety will work perfectly.

Sautéed mushrooms for chicken, mushrooms and sage casserole

A roux creates a thick gravy that bakes wonderfully in the oven.

This is a blonde roux that comes together in only about 4 to 5 minutes.

A blonde roux for chicken, mushrooms and sage casserole

Finally, assembling the casserole is an exciting event!

You can just see how delicious it will once it’s finished baking.

And…it’s all in one glorious dish!

Assembling the chicken, mushrooms, and sage casserole

All the flavors come together for this Chicken, Mushroom and Sage Casserole.

Serve this anytime of the year, but it’s especially comforting when the temperature outside is on the chilly side.

Roasted chicken, with sauteed mushrooms, with wild rice and sage.  Absolute perfection.  100% Loon Approved.

Chicken, mushrooms, and sage casserole

Chicken, mushroom, rice & sage casserole

Chicken, Mushroom & Sage Casserole

This Chicken, Mushroom & Sage Casserole blends so many amazing flavors. Perfect for a weeknight, or serving to guests on a special occasion. It's that good!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: Chicken
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 346kcal


  • 1/2 cup butter
  • 6 skinless / boneless chicken breasts
  • 3 shallots chopped
  • 2 garlic cloves minced
  • 1 lb assorted fresh mushrooms sliced
  • 1/4 cup sherry
  • 3 tbsp all-purpose flour
  • 3 cups chicken stock
  • 1 6 oz package long-grain and wild rice mix
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp chopped fresh sage plus 1 more teaspoon for garnish
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh ground black pepper
  • Vegetable cooking spray
  • 1/2 cup sliced almonds toasted


  • Pre-heat oven to 375°F.
  • Sprinkle salt and pepper over the chicken breasts
  • Melt 1 tablespoon butter in a large skillet over medium-high heat.
  • Add half of the chicken, and cook 5 minutes, or until browned, turn and cook for another 3 minutes.
  • Transfer to a plate (chicken will not be cooked completely at this point).
  • Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe the skillet clean.
  • Melt 2 tablespoons butter in skillet over medium-high heat.
  • Add shallots, and saute 3 minutes or until translucent.
  • Add garlic, and saute for 1 minute.
  • Add mushrooms and cook, stirring, 5 minutes, or until tender.
  • Stir in sherry and cook, stirring often, 2 minutes.
  • Melt remaining 1/4 cup butter in a different large saucepan over medium-high heat.
  • Whisk in flour; cook, whisking constantly, about 2 minutes.
  • Gradually whisk in stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes.
  • Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt & pepper, and shallot/mushroom mixture.
  • Lightly grease a 13/9-inch baking dish with cooking spray.
  • Spoon mixture into dish and then top with chicken.
  • Bake for 45 minutes, or until chicken reaches 165 F on an meat thermometer.
  • Remove from oven, and let stand 10 minutes.
  • Sprinkle with almonds and sage.


Calories: 346kcal
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  • I was looking for something different to make with chicken and I saw this dish. It is absolutely delicious! I made it with all the ingredients listed and it is going to be a dish I will make again and again. Thank you for this wonderful recipe.

    • Hi Claudia!! Sorry for the delayed response! You don’t need to cook the rice first, just dump the rice in and save the spice packet for another use. You’re not the first person to ask that, so we’ll update the recipe to make that clarification. Thanks so much and let us know if you make it and how you like it. We really love this casserole so much! Best, Kris & Wesley

  • I made this tonight as a test for a upcoming dinner party. It is really good and smells wonderful. I also like the consistency with the flour. My question is ….how can I make this ahead of time? My concern is since the chicken is not cooked through I’m afraid to let it set and throw in the oven later. Suggestions???

    • Hi Jill! You are smart…test runs are always a good thing to do. Last thing you want are surprises on the big night. This isn’t your first time at the dinner party rodeo, I’m assuming. It depends on how far in advance you want to make the dish, up to baking it. If you follow all the steps up until you put it in the oven, you can cover and leave it in the fridge for 1 to 2 days (with 1 day giving you best results). The chicken will stay just fine in the fridge. The only thing is I would increase the baking time to an hour, as the dish will be cold once it comes out of the fridge. If you need to do make this more than a day or so before serving, it will freeze just fine. I would then let it thaw for 24 hours in the fridge, and then bake for an hour before serving. Hope this helps! Let us know how it turns out and hope your dinner party is a smashing success! Best, Kris & Wesley.

      • Thank you for the quick response! I was thinking I’d make it earlier in the day but good to know about day ahead and the freezing option! I’m so glad I came across the recipe. I followed your directions to a T – It’s a keeper! I’ll serve with plain arugula salad in vinaigrette and crusty bread. Yum!! Happy Thanksgiving!!

  • This would be a good dish if you did not use the flour. I can see no reason to thicken the broth with the flour and it ruined the dish for me. It tasted good except for having the rice with a thickened texture. Totally not necessary to have any thickener in this dish. The next time I make it, I definitely won’t be adding flour to the broth. The rice absorbs the broth and I can think of no reason to add flour to thicken the broth.

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