Chicken & Wild Mushroom Casserole

This warm and comforting casserole pairs well with steamed broccoli or a green salad.

Photo: Ted Gibson

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Prep Time
25 min
Cook Time
55 min
80 min


  • 2 tsp olive oil
  • 4 6-oz bone-in, skin-on chicken breasts
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 1/2 tsp dried sage leaves, divided
  • 1/4 tsp dried thyme leaves
  • 2 small shallots, thinly sliced
  • 1 stalk celery, finely chopped
  • 2 cups sliced wild mushrooms (such as cremini, chanterelle or shiitake)
  • 2 tbsp white whole-wheat flour
  • 1 cup low-sodium chicken broth
  • 1/3 cup brown rice
  • 1/4 cup wild rice
  • 1/4 cup half-and-half, optional


  1. Arrange a rack in center of oven and preheat to 350°F. Meanwhile, in a large Dutch oven with a tight-fitting lid, heat oil on medium high. Season chicken with salt, pepper, 1/4 tsp sage and thyme. Working in batches if necessary, sear chicken, skin side down first, for about 4 minutes per side, until golden brown. Transfer chicken to a plate and cover to keep warm. Reduce heat to medium.
  2. To Dutch oven, add shallots, celery and remaining 1/4 tsp sage. Cook, stirring frequently until softened, about 2 minutes. Add mushrooms and cook, stirring frequently, until softened and lightly browned, about 2 minutes. Add flour and cook, stirring constantly for 30 seconds. Add broth and 1/2 cup water, and stir, scraping up any browned bits from bottom of pot. Bring to a simmer, then add rice and half-and-half (if using). Return chicken and any juices to pot, then cover and bake until rice is tender and chicken is no longer pink inside, about 45 minutes to 1 hour.

Nutrition Information

  • Serving Size 1 chicken breast and 1/4 of rice mixture
  • Calories 394
  • Carbohydrate Content 28 g
  • Cholesterol Content 87 mg
  • Fat Content 16 g
  • Fiber Content 3 g
  • Protein Content 34 g
  • Saturated Fat Content 4 g
  • Sodium Content 242 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g