Chicken and Sage Casserole

Course: Entree

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: people

Calories: 587kcal

Author: Kris Longwell

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!

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Ingredients

6 chicken breasts boneless, skinless
salt and pepper
½ cup butter unsalted
2 shallots chopped
2 cloves garlic minced
1 lb mushrooms sliced
1 teaspoon Worcestershire sauce
¼ cup sherry
3 tablespoon 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 tablespoon flat-leaf parsley chopped
1 tablespoon sage fresh, chopped, plus 1 more teaspoon for garnish
½ teaspoon Kosher salt
½ teaspoon black pepper
Vegetable cooking spray
½ cup almonds sliced

Instructions

Preheat oven to 375°F.
Sprinkle salt and pepper over the chicken breasts
6 chicken breasts, salt and pepper
Melt 1 to 2 tablespoons of butter in a large skillet over medium-high heat.
½ cup butter
Add half of the chicken and cook for 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 the procedure with 1 tablespoon of butter and the remaining chicken. Wipe the skillet clean.
Melt 2 tablespoons of butter in a skillet over medium-high heat.
Add shallots and sauté for 3 minutes or until translucent.
2 shallots
Add garlic and sauté for 1 minute.
2 cloves garlic
Add mushrooms and cook, stirring, for 8 minutes, or until tender.
1 lb mushrooms
Stir in the Worcestershire sauce and Sherry and cook, stirring often, for 2 minutes.
1 tsp Worcestershire sauce, ¼ cup sherry
Melt the remaining 3 tablespoon of butter in a different large saucepan over medium-high heat.
Whisk in flour; cook, whisking constantly, for about 2 minutes.
3 tbsp all-purpose flour
Gradually whisk in the stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes.
3 cups chicken stock
Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt, pepper, and shallot/mushroom mixture.
1 6 oz. long-grain and wild rice, ½ cup Parmesan cheese, 2 tbsp flat-leaf parsley, 1 tbsp sage, ½ tsp Kosher salt, ½ tsp black pepper
Lightly grease a 9x13-inch baking dish with cooking spray.
Vegetable cooking spray
Spoon the mixture into the dish and then top with chicken.
Bake for 45 minutes, or until the chicken reaches 165°F.
Remove from the oven and let stand for 10 minutes.
Sprinkle with almonds and sage.
½ cup almonds

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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 assembled 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