If you’re seeking a little magic in your day, consider this the spell to bring you the delight you deserve! Be prepared to be amazed by Abracadabra Chicken Bake. It’s just so delicious! Watch closely as this warm, cheesy chicken and rice dish cures your blues and satisfies your hunger. Like a rabbit pulled out of a hat, a bit of Abracadabra Chicken Bake will have you shrieking for an encore!


  • 1/2 cup butter, divided
  • 6 chicken breasts, boneless and skinless
  • 3 shallots, chopped
  • 2 cloves garlic, minced
  • 1 pound assorted fresh mushrooms, such as a gourmet blend, coarsely chopped
  • 1/4 cup sherry
  • 3 tablespoons all-purpose flour
  • 2 (14-ounce) cans chicken broth
  • 1 (6-ounce) package long-grain and wild rice mix, flavor packet reserved for another use
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh sage, chopped, plus more, whole leaves, to taste, for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup toasted almonds, sliced


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Lightly grease a 13×9-inch baking dish.

Step 3 –In a large skillet over medium-high heat, melt 1 tablespoon of the butter.

Step 4 –Add 3 of the chicken breasts to the melted butter and cook until they are browned on one side, about 3 minutes.

Step 5 –Flip the chicken breasts and cook for 1 minute. The meat will not be completely cooked.

Step 6 –Transfer the chicken breasts to a plate and repeat the cooking process with 1 tablespoon of the butter and the remaining chicken breasts.

Step 7 –Carefully wipe the skillet clean.

Step 8 –In the same skillet over medium-high heat, melt 2 tablespoons of the butter.

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Step 9 –Add the shallots to the melted butter and sauté until they are translucent, about 3 minutes.

Step 10 –Add the garlic to the shallots and sauté for 30 seconds.

Step 11 –Add the mushrooms to the shallot mixture and cook, stirring often, until the mushrooms are tender, about 4-5 minutes.

Step 12 –Stir the sherry into the mushroom mixture and cook, stirring often, about 1 minute. Set it aside.

Step 13 –In a 3-quart saucepan over medium-high heat, melt the remaining butter.

Step 14 –Whisk the flour into the melted butter and cook, whisking constantly, for 1 minute.

Step 15 –Gradually whisk the broth into the flour mixture.

Step 16 –Bring the broth mixture to a boil, while whisking constantly.

Step 17 –Cook the broth mixture, whisking constantly, until it has slightly thickened, about 1-2 minutes.

Step 18 –Transfer the saucepan from the heat.

Step 19 –Add the rice, the parmesan, the parsley, 1 tablespoon of the sage, the salt, the pepper, and the mushroom mixture to the broth mixture and stir to combine.

Step 20 –Spoon the rice mixture into the prepared baking dish and top with the browned chicken breasts.

Step 21 –Bake the chicken bake until the meat reaches an internal temperature of 165 degrees F, about 30-35 minutes.

Step 22 –Transfer the chicken bake from the oven and let it stand for 10 minutes.

Step 23 –Serve the chicken bake garnished with the almonds and the sage leaves.

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