Casserole of Chicken (Or Turkey), Rice, and Mushrooms

Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

In 'From a Southern Oven' by Jean Anderson

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Lightly butter a 2 1/2 quart casserole; set aside.
  3. Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
  4. With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
  5. Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
  6. Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
  7. Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
  8. Taste for salt and pepper and adjust as needed.
  9. Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
  10. Transfer to casserole, spreading to edge, and top with pecans.
  11. Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
  12. Serve hot with baby green peas, butter beans, or asparagus or broccoli.
Most Helpful

5 5

This is a very tasty casserole. I was looking for a recipe that didn't use canned soup, so this was what I needed. I added 1/4 tsp garlic salt, used half sour cream and half milk for the half-and-half, and used less chicken and added some fully cooked veggies (broccoli or mixed veggies) to round it out. I didn't have pecans, so I used some crushed stuffing mix and cheese.