Chicken Casserole


Chicken Casserole

  • 3 cups cooked chicken, cut into pieces
  • 1 ½ cups cream of mushroom soup (to make your own, see recipe below)
  • ¾ cup mayonnaise (we prefer homemade)
  • 1 cup diced celery
  • ½ onion, chopped
  • ½ tsp Kosher salt
  • ½ tsp fresh ground pepper
  • 3 hard boiled eggs, thinly sliced
  • ½ cup white wine (preferably Chardonnay)
  • ½ cup cooked white rice (we used Jasmine)
  • 1 cup sliced Cremini mushrooms
  • A few dashes of Worcestershire sauce
  • 1 Tbsp fresh squeezed lemon juice
  • 2 cups bread crumbs
  • paprika


Preheat oven to 450º. Combine all ingredients, except bread crumbs and paprika, together in a large bowl. Pour into a greased casserole dish. Sprinkle with paprika and top with bread crumbs. Bake 30 minutes for.

(If you are making your own Cream of Mushroom Soup – we highly recommend it! – prepare the following recipe to add to the casserole before baking)

Cream of Mushroom Soup

  • ¼ cup chopped onion
  • 2 Tbsp butter
  • 3 cups sliced fresh mushrooms
  • 6 Tbsp all-purpose flour
  • 1 quart chicken stock
  • 1 cup cream
  • ½ tsp salt
  • ¼ tsp pepper

In a large saucepan, sauté onion in butter until tender. Add mushrooms and continue to sauté until they are tender. Combine flour and stock until smooth, then stir into the mushroom mixture. Bring to a boil, reduce heat and simmer, while stirring, until thickened. Reduce heat. Stir in the cream, salt, and pepper. Simmer for 15 minutes, stirring often.