Chicken Mushroom Sage Casserole

This Chicken Mushroom Sage Casserole recipe will quickly become your new favorite after trying it only once. When the chicken is done baking, you will let the recipe sit for a few minutes so the rice will absorb the liquid and make for a delicious creamy texture. This casserole recipe reminds me of favorite childhood dinner recipe, with all the same ingredients from the chicken, to the mushrooms and rice. This updated version is sure to be just as good.

Casserole recipes are the some of the best recipes to make during the colder months; there's something about bringing good ingredients together and cooking them slowly till their flavors blend perfectly. It's also nice to have the oven going and to have the house filled with the delicious aroma of a tasty chicken dinner recipe. Some of the ingredients you will need for this chicken mushroom sage casserole recipe include some butter, some boned and skinned chicken breasts, some chopped shallots, some minced garlic cloves, and an assortment of fresh mushrooms coarsely chopped. You will also need some sherry, all-purpose flour, some chicken broth, long-grain and wild rice mix, some grated Parmesan cheese, sliced toasted almonds and some salt. You can garnish it with some fresh sage leaves.

To start preheat your oven to 375 degrees Fahrenheit. Melt some butter in a large frying pan over medium-high heat, then add some of the chicken and cook for a few minutes until browned. Then turn and cook some more. Transfer the chicken to a plate. The chicken at this point will not be fully cooked, so don't worry. Repeat the steps until all the chicken is cooked. Then wipe the frying pan clean. Melt some more butter in the skillet over medium-high heat. Add the shallots, and saute for a few minutes or until they become translucent. Add the garlic, and saute a bit longer. Add the mushrooms, and cook frequently stirring until tender. Pour in the sherry and cook, while stirring.

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