This hearty chicken casserole will quickly become one of your go to recipes not only for your dinner, but as a dinner to share.
I have been making this casserole for over 20 years now and it’s something I have brought to friends and neighbors when they had babies, were ill, and even to potluck suppers. It is always a hit and I am always asked for the recipe. In fact, until a couple of years ago when my son turned vegetarian, it was his favorite dish!
The beauty of this casserole is the versatility. It makes a large quantity so it will feed a big family. Also it freezes well so you can make a batch and portion it out into small containers for quick weeknight meals. Kids love the creamy taste so parents, you can easily hide some veggies in here too!
This is an easy casserole to make, but I won’t lie it is time consuming. Each of the components need to be cooked separately prior to assembling so plan on several hours, say a Saturday or Sunday afternoon to make it.
The Method of Hearty Chicken Casserole
- cutting board
- large saucepan with lid
- fine mesh colander
- 4c measuring cup or bowl
- medium saucepan with lid
- saute pan
- small bowl
- large casserole dish
- kosher salt
- fresh ground pepper
- curry powder
- long grain and wild rice
- sour cream
- cream of mushroom soup
The first step to making a hearty chicken casserole is to cook the chicken breasts. You will want 2 large or 3 medium bone in breasts. This step is key for developing the unique flavor. Place your chicken in a large saucepan and generously salt and pepper it. Add onions, celery, water, sherry, and curry powder. Bring to a boil, place lid on top, turn heat down and simmer anywhere from 35-45 minutes depending on the size of your chicken. (Test chicken to make sure juices run clear).
Remove the chicken to a plate to cool. Using tongs or slotted spoon remove onion and celery and dispose. Using the colander, strain off liquid into a measuring cup or bowl. Add enough water to the liquid you have to make the equivalent of 4 1/4 cups.
Pour the liquid into the medium saucepan and follow cooking directions for the rice.
While the rice is cooking saute the mushrooms. Create a nice brown on them. A time saving tip is to buy pre-cut mushrooms!
Mix the sour cream and soup together in a bowl.
Add the rice, mushrooms and sour cream mix to your casserole dish. When the chicken has cooled remove skin and shred the meat. Add to the casserole dish and stir to combine.
This can be made vegetarian: In order to create the signature flavor, you will want to simmer 1 cup sherry with 3 1/4 cups water along with the onion, celery and curry powder on low for 20-30 minutes. This can then be used to cook the rice. To create more of a bulk to replace the chicken, I would suggest adding a variety of mushrooms, broccoli or maybe some lentils.
A seasonal salad like my Harvest Pear and Walnut Salad or my Irish Shamrock Pub Salad would be great accompaniments.
This stores well in the refrigerator. Place in an air tight container for 2-3 days.
It especially freezes well. Freeze in foil tins, individual plastic containers or freezer bags.
If you make this Heart Chicken Casserole and love it, I would love if you gave it 5 stars!
Hearty Chicken Casserole
This is a hearty stick to your ribs casserole! The perfect dish to share with a friend.
- large pot with lid
- colander, fine mesh
- 4 cup measuring cup
- medium pot with lid
- Cutting Board
- chef's knife
- saute pan
- medium bowl
- measure cup
- casserole dish (9×13)
- mixing/serving spoon
- 2-3 skin on (bone in chicken breasts)
- 1 medium onion (large chop)
- 2 stalks celery (2 inch chop)
- kosher salt
- fresh ground pepper
- 1 cup water
- 1 cup sherry
- 1 teaspoon curry powder
- 2 packages Uncle Bens Long Grain & Wild Rice
- 12-16 ounces Cremini or Button mushrooms (sliced)
- 2 tablespoons butter
- 1 cup sour cream
- 1 can cream of mushroom soup
- Place chicken breasts in a large pot. Salt and pepper generously. Add onion, celery, water and sherry. Sprinkle curry powder over top. Bring to boil, place lid on top, lower heat and simmer 35-45 minutes depending on your chicken. (check to make sure juices run clear).
- Remove chicken to a plate to cool. Discard celery and onion. Pour liquid through a fine mesh colander into a large measuring cup or bowl. You will need 4 1/4 cups total liquid for the rice. Add enough water to create that equivalent.
- Cook rice with the liquid according to directions on the box.
- Heat saute pan over medium and add butter. Once melted, add mushrooms and cook until nicely browned. Season with salt and pepper.
- Mix sour cream and cream of mushroom soup in a bowl.
- Add rice, mushrooms, and sour cream mix to casserole dish. Once chicken is cool enough to handle, remove skin and shred. Add shredded meat to casserole.
- Combine well. Place lid on dish. (if you don’t have a lid, you can cover with foil)
- Pre-heat oven to 350 degrees.
- Bake for 1 hour.
Leave a Reply