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One-Pan Chicken and Mushroom Casserole For Cozy Nights

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Chicken and mushroom casserole features tender chicken, wild rice, and a crunchy Parmesan topping in every bite. This from-scratch casserole bakes in one pan and is perfect for cozy nights, potlucks, or make-ahead dinners.

taking a spoonfull of Chicken Mushroom Casserole out of the dish

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Flavor: Nutty long grain and wild rice, browned mushrooms, thyme, and Parmesan give every bite of this chicken mushroom casserole a rich, savory flavor.
Skill Level: Easy stovetop steps plus oven baking make this a must-try for anyone who’s ready to move beyond beginner casseroles.
Time Saver: Use rotisserie chicken, pre-sliced mushrooms, or leftover rice to cut down on prep time and get this casserole into the oven faster.
Freezing: This baked casserole freezes well in portions, and gentle reheating keeps the sauce creamy with a lightly crisp top.

oil, flour, rice, salt & pepper, seasoning, panko, mushrooms, half and half, onion, sour cream, thyme, broth, parmesan, chicken, garlic, and butter.

Chicken and Mushroom Casserole Ingredients

Rice: The wild rice adds a nutty flavor and texture that holds up well in the creamy casserole sauce. Use the included seasoning packet for extra flavor, or add a crumbled chicken bouillon cube if your blend doesn’t have one.
Mushrooms: Sliced mushrooms give the casserole a hearty texture and savory flavor. White or cremini mushrooms both work well.
Sour Cream: Stir it in off the heat for tang and a velvety finish. Full-fat sour cream works best and is less likely to curdle.
Cooked Chopped Chicken: Use leftover baked, poached, or rotisserie chicken. Dark meat stays very tender, but any cooked chicken works. Cut into small, bite-sized pieces so they spread evenly through the casserole.
Shredded Parmesan Cheese: Adds a salty, nutty flavor to both the sauce and the topping. Freshly grated cheese melts more smoothly and browns better than the pre-packaged grated cheese.

Topping:

Panko: Light, airy crumbs that crisp beautifully. Regular dry breadcrumbs work in a pinch, but they will not be as crisp.
Shredded Parmesan Cheese: Mixed into the crumbs for extra flavor and a golden crust.
Melted Butter: Helps the Panko brown evenly and adds rich flavor.

adding mushrooms and garlic to onions in pan to make Chicken Mushroom Casserole

adding flour to pan of mushrooms and onions in pan to make Chicken Mushroom Casserole

From Skillet to Oven

Cook the rice blend and set it aside.
Sauté the mushrooms and prepare the creamy sauce (full recipe below).
In a casserole dish, mix the chicken, rice, and sauce until everything is evenly coated.
Top with the crumb mixture and bake until golden and crisp.

Brown the mushrooms well so most of the moisture cooks off, giving the sauce a thicker texture and deeper mushroom flavor.
Stir in the sour cream off the heat so the sauce stays silky and doesn’t separate in the oven.
Taste before baking since salt levels can vary from the broth and rice seasoning, and adjust with a pinch of salt or extra pepper if needed.
To make ahead, assemble the casserole, cover tightly, refrigerate for up to a day, and add a few extra minutes of baking until bubbly and hot in the center.
Let the baked casserole rest for a few minutes before serving so the sauce can thicken slightly and the slices hold together better.

plated Chicken Mushroom Casserole with dish full in back

Chill, Freeze, and Reheat Comfort

To store leftovers, let them cool to room temperature, then transfer to an airtight container and keep in the fridge for up to 4 days. To freeze, portion the casserole into freezer-safe containers, let it cool completely, and freeze for up to 3 months.

When ready to enjoy, warm individual portions in the microwave or cover a baking dish with foil and bake at 350°F until hot in the center. For the best texture, add fresh topping, and remove the foil near the end to let it get crisp again.

Cozy Chicken Casseroles for Cold Nights

Did you make this chicken and mushroom casserole? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

▢ 6 ounces wild rice blend with seasoning packet (see notes)
▢ 2 tablespoons butter
▢ 1 tablespoon olive oil divided
▢ 1 small onion diced
▢ 12 ounces mushrooms sliced
▢ 2 cloves garlic minced
▢ 2 tablespoons all-purpose flour
▢ 1 cup chicken broth
▢ ¾ cup half and half
▢ ½ cup sour cream
▢ ½ teaspoon dried thyme leaves
▢ ¼ teaspoon salt or to taste
▢ ¼ teaspoon black pepper
▢ 2 cups cooked chopped chicken
▢ ¼ cup shredded Parmesan cheese

For the Topping:

▢ ½ cup Panko Bread Crumbs
▢ 2 tablespoons shredded Parmesan Cheese
▢ 2 tablespoons melted butter
▢ 1 tablespoon chopped fresh parsley or 1 dried, optional

Preheat oven to 375°F. Grease a 9×13-inch casserole dish.
Cook the wild rice blend (along with the seasoning packet) according to package instructions. Set aside.
In a large skillet, heat butter and olive oil over medium heat.
Add onion and cook until softened. Stir in mushrooms and garlic. Turn the heat to medium-high and cook until mushrooms are golden and most of their liquid has evaporated, about 8-10 minutes.
Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in chicken broth and half-and-half, stirring until the mixture comes to a boil and thickens.
Remove from heat, then stir in sour cream, thyme, salt, pepper, and ¼ cup Parmesan cheese until smooth and creamy.
In the prepared casserole dish, combine cooked rice, chicken, and the mushroom sauce. Taste and season with additional salt and pepper as needed. Spread out evenly in the dish.
In a small bowl, combine panko, 2 tablespoons Parmesan, melted butter, and parsley. Sprinkle evenly over the top of the casserole.
Bake uncovered for 25-30 minutes, or until the casserole is hot and bubbling with a golden, crisp topping.

If your rice doesn’t come with a seasoning packet, add a crumbled chicken bouillon cube to the pot when cooking.
If using cooked rice, add 3 cups to the casserole.
The salt level of rice blends may vary by brand. Taste the casserole before baking, and season with additional salt if needed. I used Ben’s Original Long Grain and Wild Rice blend when testing this recipe.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

plated Chicken Mushroom Casserole with a title

Chicken Mushroom Casserole in the dish and plated with a title

rich and comforting Chicken Mushroom Casserole with writing

casserole dish of Chicken Mushroom Casserole with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly