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Ingredients
Scale
- ¼ cup salted butter
- 8 ounces sliced fresh mushrooms
- 1 small onion, diced (about 1 cup)
- 1 cup diced celery (about 3 stalks)
- 3 cups cooked, shredded or diced chicken
- 3 cups cooked rice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- kosher salt and ground black pepper, to taste
- 1 sleeve ritz crackers, coarsely crushed
- 1 (2.8 ounce) can french fried onions
- 3 tablespoons salted butter, melted
- optional garnish: chopped fresh parsley
Instructions
- Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the mushrooms, onion, and celery, and sauté until tender, around 6 to 8 minutes. Transfer to a large bowl.
- In the bowl with the vegetable mixture, add the chicken, rice, soup, milk, sour cream, chives, parsley, and thyme. Stir gently until well combined. Season with salt and pepper to taste.
- Transfer the mixture to your prepared baking dish.
- For the topping, combine the crushed crackers and French fried onions in a medium bowl. Mix in the melted butter and toss to combine. Sprinkle over the casserole.
- Cover the dish with foil and bake for about 25 to 30 minutes, until hot and bubbly. Remove the foil and bake for an additional 5 to 7 minutes, or until the topping is golden brown. Garnish with fresh parsley before serving.
Notes
Feel free to use leftover roast chicken or rotisserie chicken to save prep time.
This casserole can be assembled ahead of time and baked later for convenience.
For a creamier texture, substitute chicken broth for milk.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg