Chicken and Mushroom Casserole Ii
Indulge in the comforting flavors of this creamy Chicken and Mushroom Casserole II, a hearty dish packed with tender seared chicken breasts, sautéed cremini mushrooms, and a velvety Parmesan cream sauce. This oven-baked casserole is topped with golden, buttery breadcrumbs for a satisfying crunch, making it the ultimate crowd-pleaser for weeknight dinners or special occasions. With hints of garlic, fresh thyme, and the richness of heavy cream, this recipe pairs beautifully with a crisp green salad or steamed vegetables. Ready in about an hour, this family-friendly meal is a simple yet elegant way to transform everyday ingredients into a gourmet experience. Perfect for cozy nights, this casserole is guaranteed to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the diced onion, and cook for 2–3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5–7 minutes until the mushrooms release their liquid and reduce in size.
Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Simmer for 2–3 minutes until the mixture starts to thicken.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, thyme, salt, and black pepper. Allow the sauce to simmer for 3–4 minutes, stirring frequently.
Transfer the seared chicken breasts to a 9x13-inch casserole dish. Pour the mushroom sauce evenly over the chicken.
In a small bowl, mix the breadcrumbs with 1 tablespoon of melted butter to lightly coat them. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 30–35 minutes until the top is golden brown and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the casserole from the oven and let it rest for 5–10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm alongside a green salad or steamed vegetables.
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 7277 mg | 316% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 19.7 g | ||
| Protein | 279.3 g | 559% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1109 mg | 85% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1439 mg | 31% | |
*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.
