Casserole of Chicken (Or Turkey), Rice, and Mushrooms

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“In 'From a Southern Oven' by Jean Anderson”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Lightly butter a 2 1/2 quart casserole; set aside.
  3. Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
  4. With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
  5. Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
  6. Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
  7. Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
  8. Taste for salt and pepper and adjust as needed.
  9. Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
  10. Transfer to casserole, spreading to edge, and top with pecans.
  11. Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
  12. Serve hot with baby green peas, butter beans, or asparagus or broccoli.

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