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.
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.
- 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
For the Topping:
- 1/2 cup bread crumbs
- 2 tblsp. sliced almonds
- 2 tblsp. chopped fresh parsley
- 2 tblsp. melted butter
- 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.
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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