Recipe | Chicken Mushroom Casserole


VAEATS friend Cynthia Graubart [LINK], author of “Sunday Suppers: Simple, Delicious Menus for Family Gatherings,” [LINK] shares her recipe for Chicken Mushroom Casserole from the book. 

She recently appeared on the Hallmark Channel’s “Home & Family” show, demonstrating how to make the dish.

Recipe and link to the video after the Jump



1⁄2 cup butter
6 skinned and boned chicken breasts
3 shallots, chopped
2 garlic cloves, minced
1 pound assorted fresh mushrooms, coarsely chopped
1⁄4 cup sherry
3 tablespoons all-purpose flour
2 (14-ounce) cans chicken broth
1 (6-ounce) package long-grain and wild rice mix
1⁄2 cup grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup sliced toasted almonds


1. Preheat oven to 375F. Melt 1 tablespoon butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe skillet clean.

2. Melt 2 tablespoons butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.

3. Melt remaining 1⁄4 cup butter in a 3-quart saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken.

4. Bake at 375F for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°F. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.


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Photo courtesy Cynthia Graubart

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