Description
This Creamy Chicken Mushroom Casserole is the ultimate comfort food—tender chicken and savory mushrooms baked in a rich, velvety cream sauce and topped with golden, melted cheese. It’s a one-dish wonder that’s perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 16 ounces fresh mushrooms (button or cremini), sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- ½ cup panko breadcrumbs (optional, for extra crunch)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and paprika. This helps the chicken brown beautifully and adds flavor throughout.
- Brown the Chicken: Heat 1 tablespoon of butter and the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid crowding) and cook for 3-4 minutes per side until golden brown. The chicken doesn’t need to be cooked through at this point. Remove chicken to a plate and set aside.
- Sauté the Mushrooms: In the same skillet, add another tablespoon of butter. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown. The mushrooms will shrink significantly—this is normal. Remove mushrooms to the plate with the chicken.
- Build the Sauce Base: Add the remaining tablespoon of butter to the skillet. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Create the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute. This cooks out the raw flour taste and creates the base for your creamy sauce.
- Add Liquids: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, then reduce heat to medium-low. Stir in the heavy cream and thyme. Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Combine Everything: Return the chicken and mushrooms (along with any accumulated juices) to the skillet. Stir to coat everything in the creamy sauce. Taste and adjust seasonings as needed. Remove from heat.
- Add Cheese: Sprinkle half of the mozzarella and half of the Parmesan over the chicken mixture. Gently stir to incorporate some of the cheese into the sauce. Top with the remaining mozzarella and Parmesan. If using, sprinkle panko breadcrumbs over the top and drizzle with a tiny bit of melted butter.
- Bake: Transfer the skillet to the preheated oven (or transfer everything to a greased 9×13-inch baking dish if your skillet isn’t oven-safe). Bake for 20-25 minutes until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh chopped parsley and serve hot.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch (use 2 tablespoons) mixed with cold broth before adding to the sauce, and use gluten-free breadcrumbs or skip them entirely.
- You can substitute chicken thighs for breasts—they’re more forgiving and stay juicier during baking.
- If the top is browning too quickly, tent loosely with aluminum foil during the last 10 minutes of baking.
- For extra vegetables, add 1 cup of frozen peas, spinach, or diced bell peppers when you return the chicken and mushrooms to the sauce.
- This casserole thickens as it sits, so if reheating leftovers, you may want to add a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 425
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg