Chicken and Mushroom Casserole
A creamy chicken and mushroom casserole with wild rice, a homemade cream sauce, and a buttery Parmesan panko topping baked into a cozy, comforting dinner.
Foto: Spend With PenniesBahan-bahan
- 6 ounces wild rice blend (with seasoning packet (see notes))
- 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
- ½ cup Panko Bread Crumbs
- 2 tablespoons shredded Parmesan Cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (or 1 dried, optional)
Langkah-langkah
Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.
In a large skillet, heat butter and olive oil over medium heat.
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.
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.
Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.
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.
In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.
Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.
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