Chicken Bake
This chicken bake is creamy, cozy, and just what I need on a busy weeknight. With tender chicken, cooked rice, and a quick homemade mushroom sauce, it’s as easy as it is hearty.
Table of Contents
A Great Way To Use Up Leftover Chicken
The homemade cream of mushroom sets this bake apart with a creamy, rich base that tastes way better than anything canned. It’s also a great way to use up leftover chicken and rice, and even rotisserie chicken works perfectly when I’m short on time.
Many chicken bake recipes can end up bland, but this one has a big boost of flavor from pimentos and a touch of chili powder. The original version, called Turkey Bake, comes from a 1976 church cookbook in Ohio—a true vintage gem.
It’s one of my go-to dinners when I want something warm, hearty, and filling without spending all night in the kitchen. The whole dish reminds me a little of my chicken and rice casserole, but with its own texture and flavor twist.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Butter: Used to sauté the mushrooms and create the base for the creamy sauce. You can use olive oil or plant-based butter if preferred.
- White button mushrooms: Add savory depth to the sauce. Cremini mushrooms can be used for a slightly earthier flavor.
- Better Than Bouillon: Provides rich, concentrated chicken flavor. You can substitute with 1 bouillon cube or 1 teaspoon of powdered bouillon.
- Whole milk: Helps thicken the sauce and adds creaminess. You can use 2% milk, but the sauce may be slightly less rich.
- All-purpose flour: Thickens the mushroom soup base. Gluten-free flour blends can be used in equal amounts if needed.
- Cooked chicken: Any cooked chicken works. Shredded rotisserie or leftover grilled chicken are both great options.
- Cooked rice: White rice or brown rice both work. Make sure it’s fully cooked before adding.
- Egg: Helps bind the casserole together. You can leave it out, but the texture may be slightly looser.
- Pimento: Adds color and a touch of tang. Diced red bell peppers can be used in place of pimentos.
- Chili powder: Adds subtle warmth without heat. Feel free to adjust the amount or skip if you prefer it mild.
- Cheddar cheese: Melts into the bake for richness and flavor. You can substitute with Monterey Jack or a mild Colby blend.
How to Make Chicken Bake
Preparation
Preheat the oven to 325°F and lightly grease a 9×13-inch baking dish. Dice the mushrooms into small pieces and set aside. Cook and dice the chicken, and cook the rice if not already prepared. Set out all remaining ingredients within reach for easy assembly.
Step 1 – Sauté the Mushrooms
In a medium saucepan over medium heat, melt the butter. Add the diced mushrooms and cook for 6–7 minutes, stirring occasionally, until they soften and release their juices.
Step 2 – Add Broth and Seasonings
Pour in the water and stir in the Better Than Bouillon, onion powder, garlic powder, salt, and pepper. Stir to combine and let the mixture come to a gentle simmer.
Step 3 – Thicken the Sauce
In a small bowl, whisk together the milk and flour until smooth with no lumps. Slowly pour the milk mixture into the pan, stirring constantly. Continue stirring for about 1 minute, until the sauce thickens. Remove from heat.
Step 4 – Combine the Filling
In a large bowl, combine the thickened mushroom sauce with the diced chicken, cooked rice, egg, milk, chopped pimentos, chili powder, and grated cheddar cheese. Stir well to mix everything evenly.
Step 5 – Bake the Casserole
Transfer the mixture into the prepared baking dish and spread it out evenly. Bake for 40 minutes, or until heated through and the internal temperature reaches 160°F.
Lynette’s Tip
Shred your own cheese. Pre-shredded varieties often have a coating that prevents smooth melting. Freshly shredded cheddar makes the casserole creamier.
More Chicken Casserole Recipes You’ll Enjoy
Chicken Bake
Ingredients
Homemade Cream of Mushroom Soup Base
- 2 Tablespoons butter
- 8 oz white button mushrooms diced small
- 1 ½ Cups water
- 1 ½ teaspoons Better Than Bouillon
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 Cup whole milk
- ½ Cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon ground pepper
The Rest of the Chicken Bake Ingredients
- 4 Cups chicken cooked and diced
- 2 Cups cooked rice
- 1 large egg
- ¼ Cup milk
- 2 Tablespoons pimento chopped fine
- ½ teaspoon chili powder
- 1 Cup grated cheddar cheese
Instructions
- Preheat your oven to 325˚F and lightly grease a 13×9 baking pan.
- Dice the mushrooms. In a medium pan, melt the butter over medium heat and cook the mushrooms for 6–7 minutes, until they have released their juices.
- Stir in the water, chicken bouillon, onion powder, garlic powder, salt, and pepper. In a small bowl, whisk together the milk and flour until smooth, then slowly add it to the pan. Cook for 1 minute, stirring constantly, until thickened.
- In a large mixing bowl, combine the mushroom base with the chicken, rice, egg, milk, pimento, chili powder, and cheddar cheese.
- Pour the mixture into the prepared baking pan and spread evenly. Bake for 40 minutes, or until the casserole reaches an internal temperature of 160˚F.
Notes
Variations:
- Use Canned Soup: If you’re short on time, swap the homemade mushroom base for one can of cream of mushroom soup and one can of cream of celery. This shortcut still gives you a creamy texture with less prep.
- Add Veggies: Stir in some frozen peas, corn, or diced bell peppers before baking. It adds color and a little more nutrition to the dish.
- Make It Spicier: Add a pinch of cayenne or chopped green chiles for a kick of heat. You can also use pepper jack cheese to turn up the spice.
Nutrition
Recipe FAQs
Any cooked chicken will work here. Rotisserie chicken, leftover roast chicken, or poached chicken breasts are all great options.
Yes, if you’re short on time, a 10.5 oz can of condensed cream of mushroom soup can replace the homemade base. Just reduce the added salt slightly, since canned soup tends to be saltier.
