Everything But the Kitchen Sink Casserole

Rating: 3 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Chicken, veggies, Marsala wine and mozzarella come together to make a delicious, savory casserole. Sometimes I leave the cheese off and put out a bowl, so it can be added as needed. If you're planning on keeping leftovers, I recommend doing this so the cheese doesn't get gummy.

By Angie

Gallery

Recipe Summary

prep:
40 mins
cook:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

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  • Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside.

  • Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken.

  • Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil.

  • Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the sour cream. Sprinkle mozzarella cheese and bread crumbs evenly over the top. Bake, uncovered, 10 minutes more.

Nutrition Facts

Per Serving:
527 calories; protein 32.6g; carbohydrates 52.7g; fat 19.9g; cholesterol 84.5mg; sodium 1451.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Mary
Rating: 5 stars
03/03/2019
Like other reviewers I changed the rice in the recipe. I made fresh basmati and used that for the bottom layer. I reduced cook time to 15 minutes with foil then an additional 10 with the cheese and gluten free bread crumbs. We really liked it and will make again. Read More

Most helpful critical review

Kc Nordquist
Rating: 3 stars
11/28/2008
My husband was intrigued by this recipe and he tried it. The flavor is good and savory made me think of paella or arroz con pollo or something. HOWEVER you should cook the brown rice first preferably in the brothy liquid. He cooked the casserole an extra half hour and the rice still was crunchy. It makes me want to scratch my head: you cook everything else you put in this casserole why not the rice?? Read More
Helpful
(12)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kc Nordquist
Rating: 3 stars
11/28/2008
My husband was intrigued by this recipe and he tried it. The flavor is good and savory made me think of paella or arroz con pollo or something. HOWEVER you should cook the brown rice first preferably in the brothy liquid. He cooked the casserole an extra half hour and the rice still was crunchy. It makes me want to scratch my head: you cook everything else you put in this casserole why not the rice?? Read More
Helpful
(12)
Luvs2Cook!
Rating: 1 stars
04/20/2008
Maybe with white rice this would have worked but following the recipe exactly the rice is raw. If I would have cooked it any longer it would have burned up. Read More
Helpful
(11)
mjk
Rating: 3 stars
07/02/2010
As several people said you MUST cook brown rice unless you are using Uncle Ben's or instant. Regular brown rice must cook for at 45 minutes with a cup of rice to 2 cups of liquid. This alone would make the recipe a 5 Star recipe. Knowing this I loved it but rated it based on the recipe as written not on my dish. Also agree that putting the cheese on the side would make for better leftovers. Thanks for posting an excellent recipe. I would suggest changing the rice to say instant brown or showing it as cooked brown rice. But it is worth the work. Read More
Helpful
(4)
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Gabrielle Waldman
Rating: 2 stars
09/03/2010
Sorry this looked similar to one of my families favorites but the tastes just did not come together. Read More
Helpful
(2)
Wendie
Rating: 3 stars
05/05/2011
Great template for the creative use of a number of leftovers--like leftover cooked brown rice. Thank you. Read More
Mary
Rating: 5 stars
03/03/2019
Like other reviewers I changed the rice in the recipe. I made fresh basmati and used that for the bottom layer. I reduced cook time to 15 minutes with foil then an additional 10 with the cheese and gluten free bread crumbs. We really liked it and will make again. Read More
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