Casserole of Chicken or Turkey Rice and Mushrooms
Warm, hearty, and irresistibly creamy, this Casserole of Chicken or Turkey, Rice, and Mushrooms is the perfect comfort food for family dinners or meal prep. Packed with tender shredded chicken or turkey, sautéed mushrooms, aromatic garlic, and diced onion, this recipe delivers layers of flavor in every bite. A luscious blend of sour cream, cheddar, and Parmesan cheeses gives the dish its rich, velvety texture, while long-grain rice soaks up the savory chicken or turkey broth. Topped with crispy breadcrumbs for an optional crunchy finish, this casserole bakes to golden perfection in just under an hour. Ideal for using up leftover poultry and easily customizable, this crowd-pleaser is as practical as it is delicious. Serve it with a side salad or steamed vegetables for a well-rounded, satisfying meal. Perfect for cozy nights or potluck gatherings, this dish is sure to impress!
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Recipe Information
Ingredients
- 3 cups Cooked chicken or turkey (shredded or diced)
- 1 cup Uncooked long-grain white rice
- 2.5 cups Chicken or turkey broth
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion (diced)
- 2 cloves Garlic (minced)
- 2 cups Button or cremini mushrooms (sliced)
- 1 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Breadcrumbs (optional topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Rinse the uncooked rice under cold water until the water runs clear, then set it aside.
In a large skillet, melt the butter along with the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until softened and any moisture has evaporated.
Stir in the thyme, salt, and black pepper, then remove the skillet from heat.
In a large mixing bowl, combine the cooked chicken or turkey, sautéed onion and mushroom mixture, rinsed rice, chicken or turkey broth, sour cream, shredded cheddar cheese, grated Parmesan cheese, and chopped parsley. Mix thoroughly.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
If using breadcrumbs as a topping, sprinkle them evenly over the casserole.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the rice is tender and the top is golden and bubbling.
Allow the casserole to cool slightly for about 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 299.3 g | 109% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 33.3 g | ||
| Protein | 312.9 g | 626% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1942 mg | 149% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4009 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
