Tuscan Chicken Mushroom Rice Casserole

I always buy these giant containers of mushrooms at Costco that I have no idea what to do with it. So I had to figure out how to use them all up. Rustic Tuscan Chicken Rice Mushroom CasseroleI have like a 5 year supply of rice, and an entire freezer drawer full of
chicken. Therefore, chicken, rice, mushroom casserole it is. I must say, I’m not that into casseroles. My family doesn’t really like them either, except the 22 year old son who’s always hungry and eats pretty much anything he finds in the refrigerator. So I was on a mission to create a casserole that cooked like a casserole, kind of, but in the end, wasn’t that casseroley.

Dont’ freak out by the number of steps and ingredients. One thing I should tell you is that my recipes just look like they have a lot of steps. But in reality, I just break down long steps into short steps. I think it’s easier to follow that way. I also try to give you the list of essential pieces of equipment you’ll need so you can get that all out at once. Saves so much time!

It’s important to do the steps in order too because that way the time will be used much more efficiently. While your mushrooms are roasting and your chicken is browning, you have time to prep and measure all the ingredients and get them all lined up in order so all you have to do is put it all in the roasting pan and pop it in the oven. Then sit back and enjoy the leftover white wine.

See? I made it easy! I called it “Tuscan” because then we could make it rustic-Italian-like, so we could leave the mushrooms whole, slice the onions up really thick, and use prechopped frozen kale. (I highly recommend keeping a bag of that in your freezer just for things like this when you need to sneak some veggies in a dish) I even used a cheese that required no grating—just chop it up into large chunks and crumble. Oh, and you can’t tell me, “But I didn’t have any chicken defrosted.” Guess what? I have an answer for that. Put the package of frozen chicken in a big bowl or even the sink and fill it up with cold water. Within an hour your chicken will be safely defrosted. Much better way than defrosting in microwave because we all know what happens there. And better than putting it in the refrigerator overnight because who wants to clean up chicken juice all over everything which you know is going to happen.

Tuscan Chicken Mushroom Rice Casserole
Prep time
Cook time
Total time
Serves: 8 servings
  • 8 chicken legs, or about 2 lbs.
  • sprinkling salt & pepper
  • 1 pound fresh mushrooms
  • 1 tbsp olive oil
  • 1 onion, thickly sliced
  • 5 garlic cloves, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • 1 qt chicken broth
  • 2 cups rice
  • 1 cup chopped Parmesan cheese
  • 1 cup chopped frozen kale
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  1. Heat oven to 375°.
  2. Heat large cast iron skillet to medium low.
  3. Spray large rectangular baking pan with nonstick cooking spray.
  4. Wash mushrooms, place on sheet pan, sprinkle with salt, pepper, & olive oil, mix with hands, place in oven for 30 minutes.
  5. Put chicken legs in a large bowl, season with salt & pepper, mix with your hands.
  6. Place chicken legs skin side down in the skillet and brown 12 minutes per side.
  7. Remove chicken legs to the sheet pan with the mushrooms.
  8. Add onions & garlic to same pan chicken cooked in. Stir frequently, abut 5 minutes, then remove to the pan with the mushrooms and chicken.
  9. Add wine, cook down for 5 minutes, then add cream and cook for another 5 minutes.
  10. Chop parmesan cheese & sage & add to baking dish.
  11. Pour cream and wine sauce into baking dish.
  12. Add rice, chicken stock and kale and stir to mix.
  13. Lay chicken legs on top and bake for 50 minutes.
  14. Top with fresh parsley and serve with lemon wedge.
Notes: equipment:
large bowl, sheet pan, measuring spoons and cups, chef's knife, cutting board, garlic press, wine opener, rectangular baking dish, large cast iron frying pan, spatula, tongs, non-stick cooking spray.

Tuscan Chicken Rice & Mushroom CasseroleI was very pleased with this dish. When I think of chicken casseroles, I think cream of “whatever” soup mixed with bits of unrecognizable items that looks like a pale goopey blob on a plate. This was as if I had roasted the chicken and made the fluffy rice on the stovetop. And the fresh squeezed lemon and fresh parsley really gave it that burst of brightness that most casseroles are lacking.


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