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Chicken, Rice, and Mushroom Casserole

A creamy casserole full of chicken, mushrooms, and rice and topped with pecans
Course Casserole
Servings 6


  • 3 tablespoons butter, divided
  • 8 ounces cremini mushrooms, sliced
  • 1/4 cup sherry
  • 1 large yellow onion, diced
  • 1 small stalk celery, diced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 1/2 cups converted rice, cooked according to package directions
  • 3 cups diced cooked chicken
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped pecans


  • Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.
  • In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to bowl and set aside.
  • Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.
  • Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.
  • Gradually add broth, whisking to incorporate it into flour.
  • Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.
  • Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.
  • Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.