Miso, Maple & Ginger Mushroom Chicken Casserole

with White and Cremini Mushrooms, Rice, and garnished with sesame seeds and green onions

  • 60 min
Family Friendly
Lactose Free
Poultry
High Protein
A simple yet delicious chicken casserole that makes the whole house smell heavenly! This chicken thigh recipe made with mushrooms and miso is a big hit. A must-try!
Miso and Mushroom Chicken

Ingredients

3/4 cup(s)
Basmati Rice
1 tbsp
Black Sesame Seeds
1/2
Chicken Broth Cube(s)
4
Chicken Thigh(s)
60 g
Cremini Mushrooms
1
Garlic Clove(s)
8 g
Ginger
2
Green Onion(s)
1
Lime(s)
40 ml
Maple Syrup
30 ml
Miso Paste
1 tbsp
Sesame Oil
1/4 cup(s)
Water for Chicken Broth (not included)
1 1/2 cup(s)
Water for Rice (not included)
60 g
White Mushrooms
Nutritional facts
Serving per portion
Amount / Serving
Calories
689 kcal
Total fat
18 g
Saturated Fat
2 g
Sodium
2 g
Total Carbohydrate
88 g
Fiber
4 g
Sugar
24 g
Proteins
45 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat the oven to 375 F

Mince the garlic. Peel and finely chop the ginger. Juice the lime. Slice the mushrooms. Dissolve the broth cube in the water for broth.

Make the marinade sauce
2

Make the sauce

In a large bowl, mix the sesame oil, miso, garlic, ginger, maple syrup, lime juice, chicken broth, salt and pepper.

Add chicken to marinade
3

Cook the chicken

Add the chicken to the sauce bowl, toss, and pour the contents into an oven-safe dish. Bake for 40 minutes, basting halfway.

Cook the rice
4

Cook the rice

Bring water for rice and rice to a boil in a pot over high heat, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.

Add mushrooms and bake 15 min more
5

Serve

After 40 minutes, add the mushrooms to the baking dish, mix well, and bake 15 minutes more.

Finely slice the green onions.

Serve the chicken, mushrooms and sauce over the rice and garnish with sesame seeds and green onions.