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

Chicken and Sage Casserole

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
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!
Print Recipe


  • 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


  • 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.



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. 


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