Chicken and Mushroom Casserole

Chicken and Mushroom Rice Casserole.

prep time: 20 mins
cook time: 1 hour
total time: 1 hour 20 mins.

I found this recipe on the internet while looking for inspiration on different ways to use chicken legs. I love chicken legs! My Mom used to fry them for us kids when she made fried chicken years ago, and it continues to be my favorite dark meat! I like chicken leg quarters as well for this recipe, but I mostly just use plain legs since I save thighs for different recipes. I made this recipe the original way first and liked it all right but found parts of it didn't suit me as much as it could, so of course, I ended up changing it! I’m also a huge fan of this being done in one pot! I live in a house that is over 100 years old, and I do not have a dishwasher…or should I say I am the dishwasher! One pot recipes are my favorite because obviously, less to wash.

This recipe is a sweet and savory dish, so you may want to adjust the seasonings and honey to your personal taste. I do like the combination down below, and it’s what I’ve stuck with the past couple of times I made it. It’s very comforting, and the rice will be your favorite part! Lets chat about the rice first. The original recipe calls for a 8.1 oz box of Long Grain Wild Rice Mix…that isn't sold in my grocery store! I will add this disclaimer that while experimenting with this recipe and photographing it, the Covid-19 pandemic was just starting so it could just be that they were all out of this size. I’ve gotten around it two ways: 2 smaller boxes(4oz) OR 1 small box mixed with one cup of plain jasmine rice. The only difference is in the amount of seasoning you will be adding to your dish, and since I’ve made it both ways, I can assure you it’s good each way! I find I like adding the jasmine rice just because I always have it on hand and don’t want to have to buy 2 boxes of the other! Pick whatever you want to try and go with it. It’s going to be good either way! After that way too long explanation of RICE….lets do this!

You’ll need:

4 chicken legs or chicken quarters(I’ve done as many as 7 in this pot!)

4 shallots OR 1 onion.

About 14 oz of chopped wild mushrooms. If these are hard to find, I’ve used plain white/brown ones as well, and it’s still delicious!

8.1 oz box of Long Grain Wild Rice Mix

2 cups of chicken bone broth

1 can of cream of mushroom soup/cream of chicken(tried it both ways since I have family members that don't like cream of mushroom. This is optional, but I find it makes the rice super creamy like a risotto and I’m here for it!)

4-6 TBS soy sauce

1-2 TBS of honey(I only like 1 TBS)

2 TBS of butter

2 TBS olive oil

2 bay leaves

Pepper

Fresh thyme preferred-dried is fine as well.

Step one, preheat your oven to 350 degrees and then heat your casserole dish over medium heat and add in oil. I used my cast iron dutch oven, and I love it for this recipe! Brown the chicken legs on all sides for a few minutes and then set aside.

Turn down the heat to medium-low and add in your butter and scrape any chicken bits off the bottom…that’s the good stuff right there! Add in your shallots or onion, mushrooms, and cook till they start to soften up. Add in your rice and stir constantly to coat in the butter and toast a bit.

Mix together stock, cream of mushroom/chicken, seasoning pack, and bay leaves and bring to a simmer.

Place the chicken legs on top of the rice mixture. Mix together the honey and soy sauce and drizzle over the chicken. Season the top with thyme and pepper and cover up the pot.

Bake for about 45 minutes. After 45 minutes, take the lid off and bake for another 15. If all the liquid has been cooked up, go ahead and taste it… check for the rice to be done and if you like the level of seasoning-add more if you want! Enjoy this creamy goodness…perfect for a chilly day or just to enjoy for an easy dinner.