Chicken and Mushroom Casserole
A satisfying chicken and mushroom casserole made lighter with brown rice, celery, onions, almonds, and a savory topping.
Servings 6 servings
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
Serving: 1 | Calories: 452kcal | Carbohydrates: 27g | Protein: 7g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 821mg | Potassium: 312mg | Fiber: 4g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg
