Chicken and Sage Casserole

Chicken and Sage Casserole is so deeply satisfying.

The flavors work together beautifully in this heart-warming dish. With sautéed mushrooms and a wild and long grain rice mix in the casserole, it’s perfect for a weeknight meal, or for serving guests. And it comes together in about an hour!

A large oval baking dish of baked chicken and sage casserole.

HOW TO MAKE CHICKEN AND SAGE CASSEROLE

Preparing this dish is really not hard at all. If you prep most of the ingredients ahead of time, then assembly is a snap.

The meal is hearty and feeds a hungry family or gathering of friends.

Watch us show you how to make this amazing chicken casserole!

HOW TO SEAR THE CHICKEN BREASTS

Searing the chicken breasts before baking the casserole is one of the keys to getting super, juicy chicken that isn’t dry.

First, season the boneless and skinless breasts generously with salt and pepper, then heat the butter in a large skillet over medium-high heat.

Sear the breasts (in batches) until the outside is nice and brown. Set aside and continue preparing the casserole. NOTE: The chicken will not be cooked through at this point, but the searing will add flavor to the casserole and helps to lock in the juiciness we want with each bite.  The breasts will finish cooking while baking in the oven.

A pair of tongs placing seared chicken breasts on a platter.

THE BEST MUSHROOMS FOR CHICKEN AND SAGE CASSEROLE

Sautéed mushrooms provide such a deep, comforting taste and texture to this chicken and rice casserole. Have we mentioned how much we love everything mushrooms? We do!

You’ll need a total of 1 lb. of sliced mushrooms, we love using a variety of any of the following:

  • White button
  • Baby bella
  • Shiitake
  • Oyster
  • Porcini
  • Cremini

Some of our favorite dishes starring our favorite fungi include: Soppressatta, Mushroom, Black Olive PizzaGerman Schnitzel with Mushroom Gravy, Best-Ever Meatloaf with Mushroom Gravy, and Sausage-Stuffed Mushrooms!

EXPERT TIP: As the mushrooms cook down, they will be come much smaller in size. Slicing the mushrooms into large slices (or quarters), allows for an even better texture for the chicken and sage casserole. They will still be soft and delicious, but a bit more robust in the finished dish.

Two hands using a knife to slice mushrooms for chicken and sage casserole.

Sautéing the mushrooms in a large skillet, before baking the casserole, will ensure the deepest flavor.

Shallots and garlic round out the perfect taste for the mushrooms. We add a couple splashes of Worcestershire sauce for even more flavor.

And the Sherry truly compliments the mushroom so much.

A large skillet with sautéed mushrooms in it being stirred by a wooden spoon.

ASSEMBLING THE CHICKEN AND SAGE CASSEROLE

Next, in a separate pan (or skillet), melt the butter and then add the flour to make a roux. Add the chicken stock and whisk in the flour.  After simmering for 3 minutes, remove from the heat and add the rice, cheese, fresh herbs, the mushroom mixture, and salt and pepper.

Now, it’s time to put the casserole together.

Use a large baking dish that will comfortably hold 5 to 6 chicken breasts. A 13×9″dish will work just fine. Grease it first with softened cooking spray, butter, or oil. Pour in the stock with the rice and mushrooms and then nestle the seared breasts evenly in the dish.

A pair of tongs nestling seared chicken breasts into a casserole dish of sautéed mushroom, rice and chicken stock.

CHICKEN AND SAGE CASSEROLE IS A ONE-DISH MEAL

As the casserole bakes, the liquid will cook the rice perfectly.

We love adding thinly sliced almonds to the top of the casserole.  It adds a wonderful texture and taste that we think is just perfect.

Another sprinkling of fresh sage over the top after the casserole comes out of the oven adds even more flavor.

Chicken and sage casserole in a large yellow baking dish.

OTHER FAVORITE CHICKEN DISHES

In the meantime, you are going to love this incredible Chicken and Sage Casserole!

An antique plate holding a single serving of chicken and rice casserole.

Ready to make one of the most comforting chicken and rice casseroles in the world? Go for it!

And when you make the dish, be sure to take a picture of it, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A single serving in an antique plate of chicken and sage casserole.

Chicken and Sage Casserole

This Chicken and Sage Casserole blends so many amazing flavors. Perfect for a weeknight, or serving to guests on a special occasion. It's that good!
4.2 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: American
Keyword: baked chicken, Chicken, chicken and rice casserole, chicken mushroom casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 587kcal

Ingredients

  • ½ cup butter unsalted
  • 6 chicken breasts boneless, skinless
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 1 lb mushrooms sliced
  • 1 tsp Worcestershire sauce
  • ¼ cup sherry
  • 3 tbsp all-purpose flour
  • 3 cups chicken stock
  • 1 6 oz. long-grain and wild rice package, save seasoning pack for another use
  • ½ cup Parmesan cheese grated
  • 2 tbsp flat-leaf parsley chopped
  • 1 tbsp sage fresh, chopped, plus 1 more tsp for garnish
  • ½ tsp Kosher salt
  • ½ tsp black pepper
  • Vegetable cooking spray
  • ½ cup almonds sliced

Instructions

  • Pre-heat oven to 375°F.
  • Sprinkle salt and pepper over the chicken breasts
  • Melt 1 to 2 tablespoons 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, 8 minutes, or until tender.
  • Stir in sherry and cook, stirring often, 2 minutes.
  • Melt remaining 3 tbsp 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.

Video

Notes

You can sear the chicken and make the shallot/mushroom mixture up to 1 day in advance.    Simply refrigerate and then pick up where you left off with the recipe once ready.
Depending on the size of the chicken breasts, you may only be able to fit 5 breasts into the baking dish.  Try not to overcrowd the dish too much with the chicken, as this may cause the chicken to bake unevenly. 
The entire casserole can be assemble before baking up to a day in advance.  The chicken will finish cooking in the oven.  If chilled, bake for an additional 10 to 15 minutes.  The internal temperature of the baked chicken should be 165°F. 
The casserole can be frozen for up to 1 month. 

Nutrition

Calories: 587kcal | Carbohydrates: 15g | Protein: 60g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 195mg | Sodium: 912mg | Potassium: 1344mg | Fiber: 3g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

Note: This recipe was adapted from Southern Living. 

Post Update Note: This recipe was originally posted in January, 2017, but recipe was improved, new photos were taken, and an awesome video was added in September, 2019!

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19 Comments

  • I am following you from Japan and I wish to know if I can use Japanese rice in this dish, like the Koshihikari or the Akita Komachi varieties, that are quite standard. These varieties are usually rinsed before cooking them but I do not know if that is necessary for this dish.
    Basmati rice is also widely available in Japan, if you think that would work better.
    Unfortunately, wild rice is difficult to find where I live.
    I have only recently found your blog and I cannot wait to try some of your recipes. They look fabulous!

  • I made this for dinner today. It was great! I’m a full time teacher, so it’s difficult for me to bake multi-step recipes during the week. I enjoy taking my time on Sundays though! My family loved this chicken! Even my 8 year old, who normally does not try new things commented that he loved the chicken! I also made your pineapple upside down cake for dessert. I can’t wait to cut into it later with a cup of tea! Thank you for sharing your recipes and for making me laugh with your videos!

  • 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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