Chicken and Mushroom Casserole
Chicken and Mushroom Casserole – A lighter chicken casserole with mushrooms, brown rice, 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 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.
How to Make Chicken and Mushroom Casserole
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 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.
🧾 More Recipes You’ll Like
- Seafood Casserole
- Chicken and Broccoli Bubble Up Casserole
- Chicken Wild Rice Casserole
- Southwest Chicken Casserole
- Chicken and Artichoke Casserole
- Tuna Noodle Casserole
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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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.
- 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.
Notes
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Chicken Casserole Recipes …
- King Ranch Chicken Casserole from Homesick Texan
- Grandma’s Chicken Casserole from Betty Crocker
- Chicken Casserole from Taste of Home
- Creamy Chicken Spaghetti Casserole from The Pioneer Woman
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.