Chicken, Rice, and Mushroom Casserole is a creamy chicken casserole that’s a great way to use up leftover chicken. No canned soup used in this from-scratch recipe.

More Chicken Casseroles

Poppy Seed Chicken CasseroleJalapeno Popper Chicken CasseroleCheesy Chicken and Broccoli CasseroleChicken Wild Rice Casserole with Green BeansChicken and Dumpling Casserole

Print

Chicken, Rice, and Mushroom Casserole

A creamy casserole full of chicken, mushrooms, and rice and topped with pecans

Course Casserole, DinnerCuisine SouthernKeyword chicken casserole

Prep Time 15 minutesCook Time 40 minutes

Servings 6
Calories 490kcal

Ingredients3 tablespoons butter, divided8 ounces cremini mushrooms, sliced1/4 cup sherry1 large yellow onion, diced1 small stalk celery, diced1/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon dried thyme1/2 teaspoon rubbed sage2 cups chicken broth1 cup half-and-half1 1/2 cups converted rice, cooked according to package directions3 cups diced cooked chicken1/4 cup shredded Parmesan cheese1/4 cup chopped pecans InstructionsPreheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon t...