Chicken and Mushroom Casserole
Creamy, hearty, and irresistibly comforting, this Chicken and Mushroom Casserole is the ultimate one-dish dinner that’s perfect for busy weeknights or cozy family gatherings. Featuring tender, golden-seared chicken breasts nestled over a bed of fluffy rice or pasta, this dish is smothered in a luscious mushroom sauce made with garlic, onions, and a velvety blend of chicken broth, heavy cream, and Parmesan cheese. Topped with a generous layer of gooey mozzarella and baked to perfection, every bite delivers a delightful harmony of flavors and textures. Finished with a sprinkle of fresh parsley, this casserole is easy to prepare, family-friendly, and guaranteed to become a dinnertime favorite. Perfect for anyone searching for a creamy chicken casserole recipe or a satisfying take on comfort food classics!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 250 grams mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon dried thyme
- 3 cups cooked white rice or pasta
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown. Transfer to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, until they release their moisture and are tender.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook for 3-4 minutes, until thickened.
Stir in the heavy cream, Parmesan cheese, and dried thyme. Simmer for 2-3 minutes, then remove from heat.
In a large casserole dish, spread the cooked white rice or pasta evenly on the bottom. Place the seared chicken breasts on top of the rice or pasta.
Pour the mushroom sauce over the chicken, spreading it evenly.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the casserole is heated through.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 5689 mg | 247% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 11.6 g | ||
| Protein | 294.6 g | 589% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1504 mg | 116% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
