Recipes Ingredients Meat & Poultry Chicken Creamy Chicken and Rice Casserole 3.3 (244) 23 Reviews This shortcut casserole is ready in under an hour—and it tastes like an old-school favorite. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 3, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 40 mins Servings: 6 Our creamy chicken and rice casserole seems old-school, but comes together fast, so you can enjoy it for a weeknight dinner. This comforting, nostalgic dish uses rotisserie chicken and precooked or leftover rice to streamline prep. Quick-cooking mushrooms and frozen peas round out the dish, which is bathed in a flour-thickened brothy sauce enriched with sour cream for an irresistibly creamy texture. Once assembled, the casserole only needs 15 minutes in the oven—just enough time to make a salad to round out the meal. 28 Easy Casserole Recipes for Every Meal of the Day Yunhee Kim 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 ¼ cups chicken broth 4 cups shredded chicken, from a small rotisserie chicken 2 cups cooked rice (white or brown) ½ cup frozen peas ½ cup fresh parsley, chopped ½ cup reduced-fat sour cream 1 cup fresh breadcrumbs Directions Preheat oven; cook mushrooms and shallots: Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute. Add chicken broth: Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice: Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream: Stir in peas, parsley, and sour cream; season with salt and pepper. Assemble casserole: Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs. Bake: Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes. 5 More Chicken Casserole Recipes to Try: Chicken Divan Chicken and Spinach Casserole Chicken Enchilada Casserole Chicken and Kale Casserole Chicken Tetrazzini Originally appeared: Everyday Food, March 2013 Rate It PRINT