Chicken Casserole w Mushroom Sauce

★★★★★ 1 Review
karenella1 avatar
By Martha Price
from San Jose, CA

This was the first dish I ever made for my boyfriend Jim, now my husband (after a 12 year courtship!). I was nervous making this because I had never made it before, but it sounded good, so I took a chance. We both loved it, especially the mushroom sauce. I promptly lost the recipe, and just recently found it again. Jim had mentioned several times over the years how good that mushroom sauce was, so I was quite pleased to be able to make it for him again. I hope you enjoy this as much as we do! I halved the recipe for the two of us, with leftovers. Lots of ingredients, but easy to make!

serves 8
prep time 15 Min
cook time 50 Min
method Bake


  • 3/4 c
    chopped celery
  • 1 - 2 Tbsp
    chopped onion
  • 1 Tbsp
    chopped green pepper
  • 2 Tbsp
  • 2 c
    soft bread crumbs
  • 4 c
    diced cooked chicken
  • 1 c
    cooked rice
  • 2 Tbsp
    chopped pimiento
  • 1 tsp
  • 4
  • 1 and 1/2 c
  • 1 and 1/2 c
    chicken broth
  • 6 Tbsp
  • 1/4 c
    melted butter
  • 2 c
    chicken broth
  • 1 can
    mushrooms (4 oz) drained
  • 1 tsp
    chopped fresh parsley
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    lemon juice
  • 1 c

How To Make

  • 1
    Saute celery, onion, and green pepper in butter. Combine sauteed vegetables with bread crumbs, chicken, rice, pimiento and salt in a large mixing bowl.
  • 2
    Beat eggs in a medium-size bowl, then add milk and broth. Stir liquid mixture into chicken mixture. Spread in lightly greased 13x9x2-inch baking dish. Bake in 350 degree oven 50 - 60 minutes. To serve, cut into squares and top with mushroom sauce.
  • 3
    MUSHROOM SAUCE: Stir flour into melted butter in skillet. Slowly add chicken broth; stir over low heat until mixture thickens. Stir in mushrooms, parsley, salt, paprika, lemon juice and cream. Gently stir mixture over low heat until hot. Spoon sauce over portions of Chicken Casserole.