Chicken and Mushroom Casserole
A creamy, comforting chicken and mushroom casserole with tender chicken, sautéed mushrooms, and a golden breadcrumb and cheese topping. Easy enough for weeknights and great for make-ahead meals.
Ingredients
Casserole
- 1 ½ lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 12 oz mixed mushrooms sliced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 ½ cups chicken stock
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme or 1 tablespoon fresh
- ½ cup frozen peas optional
- Salt and freshly ground black pepper to taste
- ¾ cup grated cheddar or gruyere
Topping
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat and brown chicken 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium, add remaining oil and 2 tablespoons butter. Cook onion until translucent, 4 minutes. Add garlic, then mushrooms, and cook until browned, 6–8 minutes. Season with salt and thyme.
- Melt remaining butter, sprinkle flour, and cook 1 minute. Whisk in chicken stock, then cream, and simmer until thickened, about 3–4 minutes.
- Return chicken to skillet, stir in peas if using, then transfer to a baking dish. Top with grated cheese and sprinkle panko mixed with melted butter.
- Bake uncovered for 20–25 minutes until bubbly and golden. Broil 1–2 minutes for a darker crust if desired. Let rest 5–10 minutes before serving.
Notes
- Swap in leftover rotisserie chicken to save time.
- For a lighter version, replace half the cream with Greek yogurt (stir in off heat).
- Freeze assembled, unbaked casserole for up to 3 months; thaw overnight before baking.
Nutrition
Calories: 480kcalCarbohydrates: 18gProtein: 35gFat: 30gSaturated Fat: 14gSodium: 640mgSugar: 3g
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