Chicken, mushroom, rice & sage casserole

Chicken, Mushroom & Sage Casserole

Course: Entree
Cuisine: American
Keyword: Chicken
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 346 kcal
Author: Adapted from Cynthia Graubart
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!


  • 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


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