How to make chicken mushroom sage casserole

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I love cooking, but I hate doing dishes, especially pots and pans. This casserole comes together in a large skillet that transitions from stovetop to oven, making cleanup a breeze. I like to use a well-seasoned cast-iron skillet, but a Dutch oven would also work well here.
This earthy, one-pan dish has a woodsy, almost smoky flavor thanks to gruyere and fresh sage. Thickening the sauce with cornstarch gives it a silky mouthfeel and is less fussy than making a béchamel with flour.
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Chicken Mushroom Sage Casserole
6
25 minutes
35 mintes
1 hour
3 tablespoons (30 ml) olive oil, divided
3 lbs. (1350 g) chicken breasts (about 6)
3 garlic cloves, minced
1 lb. (450 g) cremini mushrooms, thinly sliced
1/2 cup (120 ml) dry marsala
1/4 cup (115 g) butter
2 1/2 cups (300 ml) chicken broth
2 tablespoons (16 g) cornstarch
3 tablespoons (45 ml) water
1 cup (180 g) long-grain rice
1/2 cup (50 g) gruyere, shredded
1 tablespoon (1 g) fresh sage, chopped (plus additional whole leaves for garnish)
1/2 teaspoon (7 g) salt
1/2 teaspoon (1 g) pepper
1/4 teaspoon (.5 g) nutmeg
1/2 cup (55 g) sliced toasted almonds
Heat oven to 375°.
Add a tablespoon olive oil to a large oven-safe skillet over medium-high heat.
Add half the chicken and cook for 3-4 minutes to brown, flip and cook 1 additional minute. Transfer to a plate, add another tablespoon of olive oil and repeat with remaining chicken.
Add an additional tablespoon of olive oil to the skillet.
Add garlic and sauté for a minute.
Add mushrooms and cook 4-5 minutes, until tender and mostly dry. Stir in marsala and cook for an additional 2 minutes, stirring constantly.
Add butter to skillet and stir until melted. Pour in broth and bring to a boil, stirring frequently. Combine cornstarch and water to make a slurry. Add to skillet and continue cooking, stirring constantly, for about a minute.
Add rice, gruyere, sage, salt, pepper, and nutmeg. Stir thoroughly to combine. Top with chicken breasts.
Bake for 30-35 minutes, until a thermometer inserted in breasts reads 165°. Garnish with almonds and additional sage if desired. Allow to rest for 10 minutes before serving.
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Pro Tip: For a gourmet touch, make fried sage leaves for garnish. Heat 1/4 cup of olive oil in a small skillet over medium-high heat. When hot, add whole sage leaves, 2-3 at a time and fry for 20 seconds. Remove promptly and sprinkle with sea salt.
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Chicken is a go-to meat for many families, since it's affordable and easy to find. However, eating chicken the same way often can get really boring, so recipes like this one are truly something to be grateful about!
October 18   ·  
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This is one of the 'easiest and quickest' recipes we’ve encountered. One bite and you’ll be hooked.
October 16   ·  
Simple and easy.
October 14   ·  
 
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