Chicken-Mushroom-Sage Casserole


Wondering what's for dinner tonight? Look no further. Our family-favorite Chicken-Mushroom-Sage Casserole is the filling supper that will have your loved ones asking for seconds. It has all the good flavors and textures—chicken, garlic, sage, rice, parsley, Parmesan—and they combine just beautifully. Once it's prepared and cooked, the SL Test Kitchen pros recommend allowing this dish to stand for a few minutes. This will allow the dish to cool and it will also allow the long-grain rice to absorb the mingling liquids provided by the chicken broth, butter, and sherry. This is guaranteed to give the final product an irresistibly creamy texture. Bake your Chicken-Mushroom-Sage Casserole up in a disposable foil pan for even faster clean up on busy weeknights.

Chicken-Mushroom-Sage Casserole
Photo: Iain Bagwell
Hands On Time:
1 hrs
Total Time:
1 hrs 40 mins
6 servings


  • 1/2 cup butter, divided

  • 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-oz.) cans chicken broth

  • 1 (6-oz.) 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 pepper

  • 1/2 cup sliced toasted almonds

  • Garnish: fresh sage leaves


  1. Preheat oven to 375°. Melt 1 Tbsp. 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 Tbsp. butter and remaining chicken. Wipe skillet clean.

  2. Melt 2 Tbsp. 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-qt. 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 or disposable foil pan. Top with chicken.

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

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