Martha Stewart Creamy Chicken And Rice Casserole Recipe

I will be straight with you, I read through this ingredient list and thought there is no way this is enough flavor. No garlic, no herbs except parsley. Martha Stewart’s Creamy Chicken and Rice Casserole cooks mushrooms and shallots in olive oil, builds a quick flour-and-broth sauce, stirs in rotisserie chicken, cooked rice, frozen peas, parsley, and sour cream, tops it with breadcrumbs, and bakes at 375 degrees for 15 to 20 minutes.

Then I made it and understood. This Martha Stewart chicken and rice casserole is comfort food that does not try to be anything more than what it is: creamy, warm, and done in 40 minutes. It is one of Martha Stewart’s easiest chicken recipes because you use rotisserie chicken and leftover rice so there is almost no cooking from scratch. One of those old-school Martha Stewart chicken dishes that tastes like something your mom made, and I mean that in the best way.

Try More Dinner Recipes:

• Chicken Tetrazzini
• Chicken Divan
• Chicken Soup With Rice

Why You Will Love This Creamy Chicken And Rice Casserole:

• 40 minutes with almost no prep: You use a rotisserie chicken and rice you already cooked, so the only real cooking is the mushrooms and the sauce. I have started this recipe at 5:30 and had it on the table by 6:10. That is hard to beat on a weeknight.
• The sour cream makes it creamy without being heavy: Martha uses reduced-fat sour cream stirred into the broth sauce instead of heavy cream or a block of cheese. It gives the casserole that creamy, old-fashioned texture without weighing you down. I eat a full bowl and do not feel terrible afterwards.
• Breadcrumb topping gets golden: The fresh breadcrumbs on top crisp up in the oven and give you something crunchy to bite through before you hit the creamy filling. I mix a little grated Parmesan into the breadcrumbs for extra flavor, which is something people who make this recipe swear by.

Creamy Chicken And Rice Casserole Ingredients

• 3 tablespoons olive oil, divided
• 4 cups sliced mixed mushrooms (10 ounces)
• 2 shallots, minced
• Salt and pepper
• 2 tablespoons all-purpose flour
• 2 1/4 cups chicken broth
• 4 cups shredded chicken, from a small rotisserie chicken
• 2 cups cooked rice (white or brown)
• 1/2 cup frozen peas
• 1/2 cup fresh parsley, chopped
• 1/2 cup reduced-fat sour cream
• 1 cup fresh breadcrumbs

How To Make Martha Stewart Creamy Chicken And Rice Casserole

1. Cook the mushrooms: Preheat the oven to 375 degrees. In a large skillet, heat 1 tablespoon of olive oil over medium. Add the mushrooms and shallots, season with salt and pepper, and cook, stirring, until the mushrooms are tender and browned, about 10 minutes.
2. Make the sauce: Add the remaining 2 tablespoons of olive oil and the flour. Stir to combine and cook for 1 minute. Add the chicken broth, whisking constantly, and bring to a boil.
3. Add the chicken and rice: Add the shredded chicken and cooked rice and return to a simmer.
4. Stir in the peas and sour cream: Stir in the frozen peas, parsley, and sour cream. Season with salt and pepper.
5. Assemble and bake: Transfer the mixture to an 8-inch square baking dish. Top with the breadcrumbs. Bake until the top is golden brown and the mixture is warm throughout, 15 to 20 minutes.

Recipe Tips

• Season the mushrooms well: The mushrooms and shallots are the flavor base of the whole casserole. I salt them generously when they go into the skillet. If you undersalt this step, the finished dish can taste flat. People who have made this recipe say it needs aggressive seasoning, and I agree.
• Mix Parmesan into the breadcrumbs: Martha uses plain breadcrumbs, but I mix in about 1/4 cup of grated Parmesan. People who make this regularly say the Parmesan topping is the single best upgrade. It adds a savory crunch that the plain breadcrumbs are missing.
• Use day-old rice: Leftover rice from last night’s dinner is perfect. Freshly cooked rice can make the casserole gummy because it still has too much moisture. I cook extra rice the night before specifically so I have cold rice ready for this.
• Do not skip the parsley: Half a cup sounds like a lot but the parsley adds a freshness that balances the cream and mushrooms. Without it, the casserole tastes a little one-note. I chop it rough, not fine.

What Goes Well With This Chicken Casserole

Martha says the bake time is just enough to make a salad. I toss a quick cucumber salad because the cool crunch is a nice contrast to the warm, creamy casserole. Something green on the plate makes the whole meal feel more complete.

If I want more on the table, a batch of green bean casserole goes well since you are already running the oven anyway. Both dishes bake around the same temperature.

How To Store Leftovers

Cover the baking dish with foil and refrigerate for up to 3 days. The rice absorbs the sauce overnight so the leftovers will be thicker. Add a splash of broth before reheating to loosen things up.

I reheat individual portions in the microwave for this one since the breadcrumb topping is already soft by day two anyway. If I want to crisp the top back up, I put a serving on a small oven-safe plate under the broiler for a minute. The casserole freezes well for up to 3 months if you have not added the breadcrumbs yet.

FAQs

• Some people say this is bland. Is it? I understand why. The recipe does not have garlic, cheese, or strong herbs. The flavor comes from the browned mushrooms, the shallots, and the sour cream. If you season aggressively at every step and mix Parmesan into the breadcrumbs, it has plenty of flavor. But if you go light on the salt, it will taste like cafeteria food. I am being honest about that.
• Can I use regular sour cream instead of reduced-fat? You can. The casserole will be richer and slightly thicker. I have used both and the difference is small. Martha calls for reduced-fat, but full-fat sour cream gives a more indulgent texture if that is what you want.
• What kind of rice works best? Martha says white or brown, and both work. I use whatever leftover rice I have. The key is that it needs to be pre-cooked and cold. Do not use raw rice because it will not cook through in 15 minutes of baking.
• Can I add vegetables? People who make this recipe regularly say they swap in whatever leftover cooked vegetables they have instead of or alongside the peas. I have added diced carrots and celery, and broccoli florets work well too. The casserole is flexible enough to handle whatever you throw in.

More Dinner Recipes:

• Baked Chicken Thighs
• Chicken Pot Pie
• One-Pot Pasta

Nutrition Facts

(1 serving, serves 6)

• Calories: 380
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 580mg
• Total Carbohydrates: 32g
• Protein: 30g