If you are craving a dish that feels like a warm hug in a bowl, this Creamy Chicken Mushroom Casserole Recipe is exactly what you need. It’s comfort food elevated with tender strips of chicken, earthy mushrooms, and a luscious, velvety sauce that ties everything together beautifully. Everyone in the family will fall in love with the rich flavors and satisfying textures, making this casserole an instant favorite for busy weeknights or cozy weekend dinners.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together to create a dish bursting with flavor and creamy goodness. Each item plays a vital role, whether it’s adding depth, texture, or that irresistible golden hue.
- Chicken breasts (2 1/2 lbs): Tender and juicy, these provide the hearty protein base for the casserole.
- Sea salt (1 1/2 tsp): Enhances all the natural flavors, making every bite sing.
- Black pepper (1/4 tsp): Adds a mild warmth and subtle kick without overpowering.
- All-purpose flour (1 cup + 3 tbsp): Used for coating the chicken and thickening the sauce perfectly.
- Olive oil (6 Tbsp): For sautéing, it brings a fruity richness and ensures golden crusts.
- White mushrooms (1 lb): Earthy and meaty, these deepen the casserole’s flavor profile.
- Medium onion, finely diced (1): Adds sweetness and a savory background note.
- Garlic cloves, minced (3): Infuses the dish with aromatic warmth and depth.
- Unsalted butter (3 Tbsp): Creates a silky roux that’s key for the creamy sauce.
- Chicken broth (1 1/2 cups): Adds savory moisture and body to the sauce.
- Lemon juice (1 Tbsp): Brightens the creaminess and balances richness beautifully.
- Half and half (1 cup): Or a mix of milk and heavy cream for the perfect silky texture in the sauce.
How to Make Creamy Chicken Mushroom Casserole Recipe
Step 1: Prepare and Season Chicken
Start by cutting chicken breasts into thick strips. Season them generously with sea salt and black pepper, then dredge each piece in all-purpose flour. This coating is crucial because it helps create that irresistible golden crust while also thickening the sauce later on.
Step 2: Sauté Chicken
Heat half of the olive oil in a large skillet over medium-high heat. Cook the floured chicken strips in batches, avoiding overcrowding to let them brown evenly. The goal here is a nice golden exterior while keeping the chicken slightly undercooked, as it will finish baking in the sauce. Transfer the seared chicken to your casserole dish.
Step 3: Sauté Vegetables
In the same skillet, add the remaining olive oil, then toss in the sliced mushrooms and diced onions. Sauté until they’re soft and have developed a rich, golden color. Stir in the minced garlic for a quick minute or two until fragrant, then spread this delicious mixture on top of the chicken in the casserole dish.
Step 4: Make the Sauce
Time to create the heart of the Creamy Chicken Mushroom Casserole Recipe. Melt butter in a pan and whisk in the flour to form a roux—this will thicken the sauce and give it a lovely golden tint. Slowly whisk in the chicken broth and lemon juice to avoid lumps. Pour in the half and half, simmer gently, and season with salt and pepper. Let the sauce thicken until it’s smooth and creamy.
Step 5: Assemble and Bake
Pour the luscious sauce evenly over the chicken and mushroom mixture. Cover the dish tightly with foil to keep the moisture in and bake at 350˚F (175˚C) for 45 minutes. The result is juicy chicken, tender mushrooms, and a sauce so creamy you’ll want to savor every bite.
How to Serve Creamy Chicken Mushroom Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness that perfectly balances the richness of the casserole. For an extra touch, a light grating of Parmesan cheese can elevate the flavor to gourmet levels.
Side Dishes
This casserole shines when served alongside fluffy mashed potatoes, buttery egg noodles, or fluffy white rice. These starchy sides soak up the creamy sauce, making your meal both comforting and satisfying.
Creative Ways to Present
For a charming presentation, serve the casserole in individual ramekins baked directly in the oven. Another fun idea is layering the casserole over roasted vegetable medleys or even stuffing it into seasoned bell peppers for a colorful twist that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Your Creamy Chicken Mushroom Casserole Recipe leftovers will keep beautifully covered in the refrigerator for up to 3 days. Just make sure to transfer the casserole to an airtight container or cover it tightly with plastic wrap to preserve freshness and flavor.
Freezing
This casserole freezes exceptionally well, making it a great meal prep option. Freeze it in a tightly sealed container or wrap with foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat leftovers gently in the oven at 325ËšF until warmed through to maintain that creamy texture. You can also microwave individual portions, adding a splash of milk if the sauce seems too thick. Stir occasionally to ensure even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will make the casserole even juicier and more flavorful. Just adjust the cooking time slightly to ensure they are cooked through and tender.
What if I don’t have half and half?
You can easily substitute with a mix of equal parts milk and heavy cream, which will give you the same creamy texture and richness for the sauce.
Can I add other vegetables to this casserole?
Yes! Spinach, peas, or even diced bell peppers can add color and extra nutrition. Just sauté any additional veggies with the mushrooms and onions for the best flavor.
Is this casserole gluten-free?
This recipe uses all-purpose flour, which isn’t gluten-free. You can substitute with gluten-free flour blends or cornstarch to make it suitable for gluten-sensitive diets.
How do I make the sauce thicker?
If your sauce isn’t thick enough, cook it a little longer after adding the half and half, or whisk in a small extra amount of flour mixed with cold broth to thicken it up without clumping.
Final Thoughts
There’s nothing quite like the comforting warmth of this Creamy Chicken Mushroom Casserole Recipe to make any day feel special. With simple ingredients and an easy process, you get a dish full of creamy, savory goodness that’s perfect for sharing. I hope you give it a try soon and find it as comforting and delicious as I do!
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Creamy Chicken Mushroom Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Mushroom Casserole is a comforting and hearty dish featuring tender chicken breasts sautéed to golden perfection, layered with sautéed mushrooms and onions, and smothered in a rich, creamy homemade sauce. Baked until bubbly and tender, it’s perfect for a cozy family dinner and pairs wonderfully with mashed potatoes, pasta, or rice.
Ingredients
Chicken
- 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1-inch thick strips
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 cup all-purpose flour (to coat the chicken)
- 6 Tbsp olive oil (divided)
Vegetables
- 1 lb white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
Sauce
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour (for the sauce)
- 1 1/2 cups chicken broth
- 1 Tbsp lemon juice
- 1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)
Instructions
- Prepare and Season Chicken: Season the chicken strips with sea salt and black pepper. Dredge both sides thoroughly in all-purpose flour to ensure an even coating.
- Sauté Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken in batches to avoid overcrowding. Sauté until golden brown on each side but not fully cooked through. Remove and arrange the chicken strips in a 13×9-inch casserole baking dish.
- Sauté Vegetables: Using the same skillet, add the remaining 3 tablespoons of olive oil. Add the sliced mushrooms and diced onions, cooking until softened and golden brown. Stir in minced garlic and cook for an additional 1 to 2 minutes until fragrant. Evenly spread this mixture over the chicken in the casserole dish.
- Make the Sauce: In a medium saucepan or the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until the roux turns lightly golden. Gradually whisk in chicken broth and lemon juice until smooth. Add half and half, bring the sauce to a gentle simmer, and season with additional salt and 1/4 teaspoon black pepper. Stir until the sauce thickens slightly.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushroom mixture in the casserole dish. Cover tightly with aluminum foil and bake in a preheated oven at 350ËšF (175ËšC) for 45 minutes until the chicken is cooked through and tender.
- Serve: Serve the creamy chicken mushroom casserole warm or hot, ideally over mashed potatoes, pasta, or rice for a complete and delicious meal.
Notes
- Make sure not to overcrowd the skillet when sautéing chicken to get a nice golden crust.
- If half and half is unavailable, a mixture of equal parts milk and heavy cream works well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust seasoning at the end of cooking to your taste preference.
