This lighter Chicken and Mushroom Casserole is the kind of dish that feels at home on any table, any time of year. It’s satisfying without being heavy, filled with tender chicken, hearty brown rice, and just the right touch of crunch from celery and almonds.
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 Chicken and Mushroom Casserole is really good any time of year. It’s lighter than the standard chicken casserole loaded with cheese, sour cream, mayo, and butter. Not that those aren’t delicious! They surely are. But this is the one I prefer when the temperature soars.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop & Oven
Total Time: 1 Hour, 15 Minutes
Servings: 6
Primary Ingredient(s): Mushrooms, chicken, brown rice, almonds, parsley
Skill Level: Easy
What You’ll Like About This Recipe
- Uses brown rice for deeper flavor and added texture.
- Almonds add an unexpected crunch.
- Easy to prepare and bakes hands‑off.
Ingredient Notes
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- Whole chicken or poached chicken breasts: You have several options for the chicken in this recipe. You can cook a whole chicken, then remove the skin and debone it. Or, you can poach a few chicken breasts and use those. You could even pick up a rotisserie chicken from your grocery store and use that.
- Brown rice: I like brown rice for this casserole. It adds a subtle nuttiness. Leftover brown rice is perfect here.
- Mushrooms: Sliced button mushrooms or cremini mushrooms (baby bella) work equally well. Sauté them until just golden.
- Sliced almonds: The almonds are stirred into the casserole and used on top for a toasted, crunchy finish.
- Topping: Simple mixture of breadcrumbs, parsley, butter, and almonds.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chicken and Mushroom Casserole
- Before you start, preheat the oven to 350°F.
Pro Tip
The recipe calls for a cooked, deboned chicken, and I do think it’s best with that combination of white and dark meats. But if you don’t happen to have a whole chicken, 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 with 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.
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Recipe Tips and Ideas
- The rice should be cooked and cooled before adding it to the casserole. There are great frozen rice products available that work well in this recipe.
- Watch the topping closely during those last minutes to prevent burning.
- Add a cup of frozen peas or chopped spinach for color.
- Substitute Greek yogurt for part of the mayonnaise if you prefer tang and even fewer calories.
- For more flavor, add a teaspoon of dried thyme or mixed Italian seasoning.
How to Store and Reheat
Cover and refrigerate any leftovers for up to three days. Reheat individual portions in the microwave or place the casserole back in a 350‑degree oven until warmed through, adding a few extra minutes if needed to refresh the topping.
Questions About Chicken and Mushroom Casserole
Yes, of course. Brown rice adds texture and nuttiness but white rice works, too. You’ll notice a slight difference in taste and texture.
Yes, you can freeze the fully assembled casserole before baking. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Chicken and Mushroom Casserole
Ingredients
- 4 ounces sliced fresh mushrooms
- 1 tablespoon butter
- 1 whole chicken cooked and deboned or 4 skinless, boneless breasts poached
- 1 ½ cups cooked brown rice
- 3 ribs celery sliced
- ½ small onion chopped
- ½ cup sliced almonds
- 2 tablespoons diced pimiento drained
- ¾ cup mayonnaise
- ¼ cup water
- juice of 1/2 a lemon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 10.5 ounces cream of chicken soup
For the Topping:
- ½ cup bread crumbs
- 2 tablespoons sliced almonds
- 2 tablespoons chopped fresh parsley
- 2 tablespoons 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.4 ounces sliced fresh mushrooms, 1 tablespoon butter, 1 whole chicken cooked and deboned, 1 ½ cups cooked brown rice, 3 ribs celery, ½ small onion, ½ cup sliced almonds, 2 tablespoons diced pimiento, ¾ cup mayonnaise, ¼ cup water, juice of 1/2 a lemon, ½ teaspoon salt, ¼ teaspoon ground black pepper, 10.5 ounces cream of chicken soup
- 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.½ cup bread crumbs, 2 tablespoons sliced almonds, 2 tablespoons chopped fresh parsley, 2 tablespoons melted butter
Notes
- Store leftovers covered in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through.
- Brown rice gives this casserole a hearty texture. Leftover cooked rice is ideal.
- Add the breadcrumb topping during the last 20 minutes of baking so it stays crisp and turns golden without overbrowning.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This recipe was originally posted on August 16, 2012. It has been updated with additional information.
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
Look so tasty Lana – will be giving a try once the weather cools off a little more – will great some fall veggies!
It looks comforting and delicious!
This sounds so delicious Lana! Love to use bay leaves with beef or pork but will try it with chiken.
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!
I can almost smell it now. Yum!
Miss P
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.
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! ;)
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.
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.
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.