Chicken and mushroom casserole features tender chicken, wild rice, and a crunchy Parmesan topping in every bite. This from-scratch casserole bakes in one pan and is perfect for cozy nights, potlucks, or make-ahead dinners.
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Holly’s Recipe Highlights
- Flavor: Nutty long grain and wild rice, browned mushrooms, thyme, and Parmesan give every bite of this chicken mushroom casserole a rich, savory flavor.
- Skill Level: Easy stovetop steps plus oven baking make this a must-try for anyone who’s ready to move beyond beginner casseroles.
- Time Saver: Use rotisserie chicken, pre-sliced mushrooms, or leftover rice to cut down on prep time and get this casserole into the oven faster.
- Freezing: This baked casserole freezes well in portions, and gentle reheating keeps the sauce creamy with a lightly crisp top.
Chicken and Mushroom Casserole Ingredients
- Rice: The wild rice adds a nutty flavor and texture that holds up well in the creamy casserole sauce. Use the included seasoning packet for extra flavor, or add a crumbled chicken bouillon cube if your blend doesn’t have one.
- Mushrooms: Sliced mushrooms give the casserole a hearty texture and savory flavor. White or cremini mushrooms both work well.
- Sour Cream: Stir it in off the heat for tang and a velvety finish. Full-fat sour cream works best and is less likely to curdle.
- Cooked Chopped Chicken: Use leftover baked, poached, or rotisserie chicken. Dark meat stays very tender, but any cooked chicken works. Cut into small, bite-sized pieces so they spread evenly through the casserole.
- Shredded Parmesan Cheese: Adds a salty, nutty flavor to both the sauce and the topping. Freshly grated cheese melts more smoothly and browns better than the pre-packaged grated cheese.
Topping:
- Panko: Light, airy crumbs that crisp beautifully. Regular dry breadcrumbs work in a pinch, but they will not be as crisp.
- Shredded Parmesan Cheese: Mixed into the crumbs for extra flavor and a golden crust.
- Melted Butter: Helps the Panko brown evenly and adds rich flavor.
From Skillet to Oven
- Cook the rice blend and set it aside.
- Sauté the mushrooms and prepare the creamy sauce (full recipe below).
- In a casserole dish, mix the chicken, rice, and sauce until everything is evenly coated.
- Top with the crumb mixture and bake until golden and crisp.
Chill, Freeze, and Reheat Comfort
To store leftovers, let them cool to room temperature, then transfer to an airtight container and keep in the fridge for up to 4 days. To freeze, portion the casserole into freezer-safe containers, let it cool completely, and freeze for up to 3 months.
When ready to enjoy, warm individual portions in the microwave or cover a baking dish with foil and bake at 350°F until hot in the center. For the best texture, add fresh topping, and remove the foil near the end to let it get crisp again.
Cozy Chicken Casseroles for Cold Nights
Did you make this chicken and mushroom casserole? Leave a comment and rating below.
Equipment
Ingredients
- 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
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
- 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.
Notes
- If your rice doesn’t come with a seasoning packet, add a crumbled chicken bouillon cube to the pot when cooking.
- If using cooked rice, add 3 cups to the casserole.
- The salt level of rice blends may vary by brand. Taste the casserole before baking, and season with additional salt if needed. I used Ben’s Original Long Grain and Wild Rice blend when testing this recipe.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course
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We are in Manitoba, Canada, and have nothing remotely close to the rice that you used. Could I use Basmati rice instead, and how would I adjust the recipe?
I haven’t tried it so I can’t say for sure but I don’t think Basmati would cook in time.
I cant find this flavor of zatarians rice, what other flavors can I use? Would the knorr rice brand work?
You can use any flavor you have on hand, Christy! I have never tried using the Knorr brand so I can’t say for sure if it would cook the same.
This flavor of Zatairan’s rice mix has been discontinued, according to McCormick’s website. If you use another flavor which is 8 ounces instead of 5.5, add slightly more than two cups boiling water. Really nice dish!
Didn’t think too much reading recipe. Had all ingredients on hand so thought I would try. Followed instructions. IT WAS DELICIOUS. Please folks don’t go by looks so good
I am so glad you enjoyed this recipe Carol!
I have freeze dried morels after I soak them back to life would they work in this dish?
I haven’t tried it so I can’t say for sure Talina, but that should work. If you try it I would love to hear how it turns out!
I’m going to try this recipe but I think I’m missing something. Where does the boiling water come in. Do I prepare the rice before adding it?
It is added in step 4 with the remaining ingredients (there is an image in the post showing when it is added as well). I hope that helps.
Thank You! I missed that somehow. I’m making this today and can’t wait to taste it.
Let us know how it goes!
Have been wanting to make this casserole for a couple of weeks. I looked everywhere and couldn’t find the Zatarain Parmesan Garlic Brown Rice with White Beans. Finally decided tonite that I would substitute Zatarain red beans and rice instead. I have no idea what it would have tasted like, if I had used the correct rice, but this was really really good. Followed the recipe just used the other rice. Wish I would have done it instead of waiting and looking around.
I love the idea of this! However I am doing WW do you have any ideas for me seasoning wise to using my own beans and rice instead of the the Zatarains? I am super excited to try this
I have only tried this as written however the Zatarain’s rice includes onion, parmesan, garlic, and black pepper among others. Italian seasoning would be a nice addition as well. If you get the chance to try it, this rice is so delicious and flavorful!
If I can’t find Zatarains Parmesan Garlic Brown Rice with white Beans in any store in Prince George, British Columbia, Canada, do you have any suggestions of what I could replace it with? Would love to try this recipe with company who are coming in December. Thanks a lot
Hello Marni, you can order the Zatarain’s online here and it looks like it ships to Canada.
If not you could try another type of Zatarain’s rice mixture from your local store and add in a bit of garlic and parmesan for flavor. I can’t say for sure how this would affect cook time (the Zatarain’s Parmesan Garlic Brown Rice with white Beans takes about 10 minutes on the stove top and about 35min to bake). Another option if you use a different flavor of Zatarain’s rice is to cook it on the stovetop to ensure it cooks to the right texture. I hope that helps!