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4.3 from 18 votes

Chicken and Sage Casserole

This Chicken and Sage Casserole blends so many amazing flavors. Perfect for a weeknight, or serving to guests on a special occasion. It's that good!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 people
Calories: 587 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ½ cup butter unsalted
  • 6 chicken breasts boneless, skinless
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 1 lb mushrooms sliced
  • 1 teaspoon Worcestershire sauce 
  • ¼ cup sherry
  • 3 tablespoon all-purpose flour
  • 3 cups chicken stock
  • 1 oz. long-grain and wild rice package, save seasoning pack for another use
  • ½ cup Parmesan Cheese grated
  • 2 tablespoon flat-leaf parsley chopped
  • 1 tablespoon sage fresh, chopped, plus 1 more teaspoon for garnish
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • vegetable cooking spray
  • ½ cup almonds sliced

Instructions

    Cup of Yum
  1. Pre-heat oven to 375°F.
  2. Sprinkle salt and pepper over the chicken breasts
  3. Melt 1 to 2 tablespoons butter in a large skillet over medium-high heat.
  4. Add half of the chicken, and cook 5 minutes, or until browned, turn and cook for another 3 minutes.
  5. Transfer to a plate (chicken will not be cooked completely at this point).
  6. Repeat procedure with 1 tablespoon butter and remaining chicken. Wipe the skillet clean.
  7. Melt 2 tablespoons butter in skillet over medium-high heat.
  8. Add shallots, and saute 3 minutes or until translucent.
  9. Add garlic, and saute for 1 minute.
  10. Add mushrooms and cook, stirring, 8 minutes, or until tender.
  11. Stir in sherry and cook, stirring often, 2 minutes.
  12. Melt remaining 3 tablespoon butter in a different large saucepan over medium-high heat.
  13. Whisk in flour; cook, whisking constantly, about 2 minutes.
  14. Gradually whisk in stock and bring to a boil. Cook and whisk until slightly thickened, about 3 minutes.
  15. Remove from heat and add rice (reserve the flavor packet for another use) and the cheese, parsley, sage, salt, pepper, and shallot/mushroom mixture.
  16. Lightly grease a 13/9-inch baking dish with cooking spray.
  17. Spoon mixture into dish and then top with chicken.
  18. Bake for 45 minutes, or until chicken reaches 165 F on an meat thermometer.
  19. Remove from oven, and let stand 10 minutes.
  20. Sprinkle with almonds and sage.

Notes

  • You can sear the chicken and make the shallot/mushroom mixture up to 1 day in advance.    Simply refrigerate and then pick up where you left off with the recipe once ready.
  • Depending on the size of the chicken breasts, you may only be able to fit 5 breasts into the baking dish.  Try not to overcrowd the dish too much with the chicken, as this may cause the chicken to bake unevenly. 
  • The entire casserole can be assemble before baking up to a day in advance.  The chicken will finish cooking in the oven.  If chilled, bake for an additional 10 to 15 minutes.  The internal temperature of the baked chicken should be 165°F. 
  • The casserole can be frozen for up to 1 month. 

Nutrition Information

Calories 587kcal (29%) Carbohydrates 15g (5%) Protein 60g (120%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 195mg (65%) Sodium 912mg (38%) Potassium 1344mg (38%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 712IU (14%) Vitamin C 7mg (8%) Calcium 165mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 587

% Daily Value*

Calories 587kcal 29%
Carbohydrates 15g 5%
Protein 60g 120%
Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 195mg 65%
Sodium 912mg 38%
Potassium 1344mg 29%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 712IU 14%
Vitamin C 7mg 8%
Calcium 165mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.