There are hundreds, if not thousands, of recipes for chicken casserole in cookbooks and on the internet. So, why would you need another one? Because how can you ever have too many casserole recipes, right? They’re usually quick to prepare, cook unattended while you’re busy with something else, and nearly everyone likes them. That’s why.
I have many, many chicken casserole recipes. Most of them I cook during the colder months, but this one is really good any time of year. It’s lighter than the standard cheese-sour cream-mayo-and-butter filled chicken casseroles. Not that those aren’t delicious! They surely are. But this is the one I prefer when the temperature soars.
The recipe calls for a cooked, deboned chicken. I think it is best with the combination of white and dark meats from a whole chicken, but if you don’t happen to have one you can always just poach some chicken breasts and use those. I simmered four breasts in water just to cover with a little salt, some peppercorns, and bay leaves. When the chicken is cool enough to handle, shred it or cut it into cubes.
Saute the mushrooms in butter until they just begin to brown. In a large bowl, combine the mushrooms the all the ingredients except the topping. Mix well.
Transfer to a well-greased casserole dish. Cook at 350 for one hour. Mix together the topping ingredients and sprinkle evenly over the top for the last 20 minutes of cooking time.
A lighter chicken casserole with mushrooms, brown rice, celery, and almonds.
Ingredients
- 4 oz. sliced fresh mushrooms
- 1 tblsp. butter
- 1 chicken cooked and deboned (or 4 skinless, boneless breasts poached)
- 1 1/2 cups cooked brown rice
- 3 stalks celery, sliced
- 1/2 small onion, chopped
- 1/2 cup sliced almonds
- 2 tblsp. diced pimiento, drained
- 3/4 cup mayonnaise
- 1/4 cup water
- juice of 1/2 a lemon
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 can cream of chicken soup
- 1/2 cup bread crumbs
- 2 tblsp. sliced almonds
- 2 tblsp. chopped fresh parsley
- 2 tblsp. melted butter
Instructions
- Preheat the oven to 350 degrees.
- Saute the mushrooms in butter until they just begin to brown on the edges. Combine with all ingredients except topping in a large bowl. Mix well. Place in a lightly greased casserole dish.
- Cook for one hour.
- Combine all the topping ingredients in a small bowl and sprinkle over the casserole during the last 20 minutes of cooking time.
Other chicken casserole recipes you might enjoy from around the internet:
- The King of Casseroles: King Ranch Chicken from Homesick Texan
- Chicken and Rice Casserole fromPaula Deen via Food Network
- Grandma’s Chicken Casserole from Betty Crocker
- Chicken Casserole from Taste of Home
- Creamy Chicken Spaghetti Casserole from The Pioneer Woman
What I was up to…
- One year ago: Butter Roasted Chicken
- Two years ago: Right in Your Own Backyard
- Three years ago: Creamy Shrimp and Pasta
{ 16 comments… read them below or add one }
I do love a good chicken casserole, as always I would love to be eating at your supper table!
Why, thank you, Milisa! Someone wanting to eat at my table is the nicest compliment of all.
This chicken casserole sounds good and easy. I think easy is the name of the game these days. I’ll have to try it out on Polly.
It is really easy. And not as heavy as some of the others that we enjoy in the winter time. This one doesn’t have any cheese or sour cream and very little mayo.
Great minds we are my dear! Thinking of doing one of the same; our brutal summer finally seems over (or at least I’m hoping) and we are enjoying seasonal temps which mean down into the 60′s at night. I’m craving a casserole bad and this one looks…are you ready for it? DELICIOUS!
Oh no, not the dreaded “D” word! Quick, lock your doors before the blog police arrive.
Lana, my kids would LOVE THIS!!
PS, how’s your lemon tree doing???
Hi Sommer! My lemon tree is just loaded down with lemons right now. This is about the time of year when I have to start propping up some of the limbs to keep them from breaking with the weight of the fruit.
How’s yours doing? Will you get any lemons from it this year?
I’ve got 4 lemons. Not a ton, but they are big and close to ripe. I’m thinking next year will bring the mother-load! ;)
I’m making this tonight. I’ll be making a chicken-centric white sauce in the microwave instead of using soup. I’ve made similar before, but not with brown rice or pimientos. That should really ramp up the flavor and the fiber.
I can almost smell it now. Yum!
Miss P
I’m not much of a casserole girl, but this looks really good! I love that all the ingredients are fresh. Also, I LOVE your polka dot dish!
This sounds so delicious Lana! Love to use bay leaves with beef or pork but will try it with chiken.
It looks comforting and delicious!
Look so tasty Lana – will be giving a try once the weather cools off a little more – will great some fall veggies!
I’m a HUGE fan of casserole. It’s just so simple and allows for lots of leftovers for lunches the next day. This is one I must try! Can’t go wrong with a chicken and mushroom combo!
-Shannon