Chicken, Mushroom and Buckwheat Casserole

Chicken, Mushroom and Buckwheat Casserole-1-15As a girl with strong Slavic roots, I grew up eating buckwheat and I still love coming up with different recipes that will incorporate this nutty, flavorful and very nutritious grain. Even though my favorite way to enjoy buckwheat is as a kasha with mushrooms, I wanted to come up with a way to make it into an entree. Cooking the entree and the side dish at the same time is such an awesome idea. Not only do you save time, but there are less dishes to wash.  I can appreciate that for sure. 

I made this dish many months ago when I was still pregnant, and my husband and I both loved it so much, I knew I had to share it with all of you. The fluffy buckwheat groats are flavored with both dry and fresh mushrooms, which is a match made in heaven, in my opinion. I topped the buckwheat with juicy, lean chicken and it’s all baked together under a golden, cheesy crust.

You can even assemble it ahead of time and then just finish baking it in the oven. That’s especially convenient for Sunday dinners, when we come home from church hungry, but don’t want to spend hours preparing a meal. Of course, there are plenty other days of the week where a prepped dinner is such a life saver. 

Ingredients:

1/2 oz. dry mushrooms (I used porcini)

1 Tablespoon butter or oil, plus 1 more Tablespoon to butter/oil the casserole dish

1 onion, chopped

8 oz. fresh mushrooms, sliced

1-2 garlic cloves, minced

3/4 cup buckwheat groats, roasted

1 1/2 cups water

2 boneless, skinless chicken breast halves (you can also use boneless, skinless chicken thighs)

salt, ground black pepper, to taste

2 Tablespoons sour cream or mayonnaise

3/4 – 1 cup cheese, finely grated (mozzarella, provolone, monterey jack, gruyere, cheddar, colby, etc.)

Instructions:

Chicken, Mushroom and Buckwheat Casserole-1-28Preheat the oven to 350 degrees Fahrenheit. Generously butter a 2 quart casserole dish on the bottom and sides.

Pour boiling water over the dry mushrooms to rehydrate. Set aside for 10 minutes, until they soften. When they soften, strain the liquid through a fine mesh sieve lined with a paper towel. ChickenMushroomBuckwheatCasserole1 copyDry mushrooms are very gritty, so you definitely want to take extra care to make sure you get rid of all the grit. This mushroom liquid is very flavorful, so we will use it to cook the buckwheat. Add enough hot water to the measuring cup to have a total of 1 1/2 cups of liquid. Set aside. Finely chop the dry mushrooms.

Meanwhile, heat the butter or oil in a large deep skillet on medium heat. Add the onion, season with salt and pepper. Cook for 3-5 minutes, until the onions are tender.

Add the fresh mushrooms, dry mushrooms and garlic. Season with salt and ground black pepper. Cook for 6-8 minutes, until the mushrooms are golden. ChickenMushroomBuckwheatCasserole2 copy

Chicken, Mushroom and Buckwheat Casserole-1-22Add the buckwheat to the skillet and roast it in the skillet with the mushrooms for about 2 minutes. Chicken, Mushroom and Buckwheat Casserole-1-21Pour in the mushroom liquid, bring to a boil, reduce to a simmer, cover and cook on low heat for about 10 minutes, just until most of the liquid is absorbed.

Chicken, Mushroom and Buckwheat Casserole-1-20

Chicken, Mushroom and Buckwheat Casserole-1-19Transfer the buckwheat mixture to the prepared casserole dish and spread it out in an even layer. Chicken, Mushroom and Buckwheat Casserole-1-18Cut each chicken breast in half horizontally and then in half. It will be easier to serve it you cut it into smaller pieces. Season with salt and pepper on both sides. Chicken, Mushroom and Buckwheat Casserole-1-23Place the chicken on top of the buckwheat.

If your skillet is oven safe, you can just leave the buckwheat in the same skillet you use to partially cook it and layer the chicken on top.

Spread the sour cream or mayonnaise over the chicken and top it all with the cheese. ChickenMushroomBuckwheatCasserole3 copyBake in the preheated oven for about 25 minutes, until the chicken is cooked through and the cheese is bubbly and golden. Chicken, Mushroom and Buckwheat Casserole-1-15

Chicken, Mushroom and Buckwheat Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • ½ oz. dry mushrooms (I used porcini)
  • 1 Tablespoon butter or oil, plus 1 more Tablespoon to butter/oil the casserole dish
  • 1 onion, chopped
  • 8 oz. fresh mushrooms, sliced
  • 1-2 garlic cloves, minced
  • ¾ cup buckwheat, roasted
  • 1½ cups water
  • 2 boneless, skinless chicken breast halves (you can also use boneless, skinless chicken thighs)
  • salt, ground black pepper, to taste
  • 2 Tablespoons sour cream or mayonnaise
  • ¾ - 1 cup cheese, finely grated (mozzarella, provolone, monterey jack, gruyere, cheddar, colby, etc.)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Generously butter a 2 quart casserole dish on the bottom and sides.
  2. Pour boiling water over the dry mushrooms to rehydrate. Set aside for 10 minutes, until they soften. When they soften, strain the liquid through a fine mesh sieve lined with a paper towel. Dry mushrooms are very gritty, so you definitely want to take extra care to make sure you get rid of all the grit. This mushroom liquid is very flavorful, so we will use it to cook the buckwheat. Add enough hot water to the measuring cup to have a total of 1½ cups of liquid. Set aside. Finely chop the dry mushrooms.
  3. Meanwhile, heat the butter or oil in a large deep skillet on medium heat. Add the onion, season with salt and pepper. Cook for 3-5 minutes, until the onions are tender.
  4. Add the fresh mushrooms, dry mushrooms and garlic. Season with salt and ground black pepper. Cook for 6-8 minutes, until the mushrooms are golden.
  5. Add the buckwheat to the skillet and roast it in the skillet with the mushrooms for about 2 minutes.
  6. Pour in the mushroom liquid, bring to a boil, reduce to a simmer, cover and cook on low heat for about 10 minutes, just until most of the liquid is absorbed.
  7. Transfer the buckwheat mixture to the prepared casserole dish and spread it out in an even layer.
  8. Cut each chicken breast in half horizontally and then in half. It will be easier to serve it you cut it into smaller pieces. Season with salt and pepper on both sides. Place the chicken on top of the buckwheat.
  9. Spread the sour cream or mayonnaise over the chicken and top it all with the cheese.
  10. Bake in the preheated oven for about 25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.

28 Comments

  • Alla

    Yum I love buckwheat. I’ll definitely be trying this recipe. I’ve never cooked with dry mushrooms before. Why do you use dry and fresh?

    • olgak7

      Buckwheat is sold in raw or roasted form. If available, I always buy the roasted variety. If you can’t find it, it’s very easy to roast it yourself. On a dry skillet over medium heat, roast the buckwheat until it’s a golden brown color.

  • Deanna

    Olga, I just made this and it is absolutely delicious and so filling!! I love buckwheat and this is such a good way to eat it. I didn’t have fresh mushrooms so I just used canned. I also added some cayenne pepper for extra kick. Thanks so much for the recipe, I’m giving it to my mom to try 🙂

    • olgak7

      Hi Olga!
      Did you get a chance to read the recipe instructions?
      When I steeped the dry mushrooms in the hot water, I later drained the water, reserved it and then used it in the buckwheat. I specified all of this in the recipe. You can see it in the pictures as well.
      However, you can use chicken broth, vegetable broth or plain water if you’d like.
      I hope that helps.

  • Oksana

    Hi Olga,
    I love your website, you have inspired me to make a lot of different food:) The step by step instructions are awesome. I made this recipe yesterday, and the combination of ingredients was delicious! I wanted to experiment with different cheeses so I started with finely shredded sharp cheddar cheese for the topping. The chicken was so moist and flavorful. My husband loved it and said that although buckwheat is not his favorite grain, he was surprised at how good it tasted in this dish:) I’m happy:) Thank you for all you do!

    • olgak7

      Hi Oksana!
      Thank you so much for taking the time to write. I am so glad that the step by step recipes are helpful for you. I’m thrilled to hear that you and your family enjoyed this meal.

  • Diana

    Thank you for this wonderful recipe, Olga! I appreciate your website. It has great recipe ideas when I am looking for inspiration. Just made this dish and it turned out tasting great! Keep up the good work. 🙂

  • noel

    hi i just made this but without the dryed mushrooms and cheese cause i didnt have the ingredients handy but it turned out amazing and delicious ill be back to this website

  • ludmila

    Hi Olga,
    l just found your webside and I am goining to cook buckweet, but I have a guestion regarding cheese. Should I use one of them or all of them because you listed a few different cheeses. Thank you ,
    ludmila

  • Lena

    I just made this today, and we liked it. .. the only thing, it seemed like the chicken did not get cooked through. I used chichen thighs, since that’s what I had on hand, and I tried cutting the meat in thin pieces… is it normal for chicken thighs to take longer to cook?

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