Chicken and Mushroom Casserole
Ingredients
- 6 ounces wild rice blend with seasoning packet
- 2 tablespoons butter
- 1 tablespoon olive oil divided
- 1 small onion diced
- 12 ounces mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup half and half
- ½ cup sour cream
- ½ teaspoon dried thyme leaves
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 cups cooked chopped chicken
- ¼ cup shredded Parmesan cheese
For the Topping:
- ½ cup Panko Bread Crumbs
- 2 tablespoons shredded Parmesan Cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley or 1 dried, optional
Instructions
- 1
Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
- 2
Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.
- 3
In a large skillet, heat butter and olive oil over medium heat.
- 4
Add onion and cook until softened. Stir in mushrooms and garlic. Turn the heat to medium-high and cook until mushrooms are golden and most of their liquid has evaporated, about 8-10 minutes.
8 min - 5
Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half-and-half, stirring until the mixture comes to a boil and thickens.
- 6
Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.
- 7
In the prepared casserole dish, combine cooked rice, chicken, and the mushroom sauce. Taste and season with additional salt and pepper as needed. Spread out evenly in the dish.
- 8
In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.
- 9
Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.
25 min
Nutrition
Per serving (based on 6 servings)
