Chicken N Mushroom Casserole a La Joy
Indulge in the creamy, savory comfort of Chicken N Mushroom Casserole a La Joy—a luscious, oven-baked dish that's perfect for cozy family dinners or entertaining guests. Tender, golden-seared chicken breasts are nestled in a velvety mushroom and Parmesan cream sauce, infused with garlic and fresh parsley for an irresistible depth of flavor. Finished with a crispy, buttery breadcrumb topping and melty mozzarella, this casserole is baked to bubbly perfection in just 40 minutes. With its rich textures and balanced flavors, this casserole shines as a weeknight favorite or a centerpiece-worthy entrée. Serve it alongside garlic bread, a crisp green salad, or roasted vegetables for a meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cups Button mushrooms, sliced
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 cup Breadcrumbs
- 1 cup Mozzarella cheese, shredded
Instructions
Preheat the 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 on both sides until golden, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once melted, sauté the sliced mushrooms until they release their moisture and begin to brown, about 6-8 minutes.
Add the minced garlic to the mushrooms and cook for another 1 minute until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 2-3 minutes.
Stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is smooth. Season with additional salt and pepper, if needed.
Add the parsley to the sauce and stir to combine. Remove the skillet from heat.
Arrange the seared chicken breasts in a 9x13-inch baking dish. Pour the mushroom cream sauce evenly over the chicken.
In a small bowl, mix the breadcrumbs with 1 tablespoon of melted butter. Sprinkle the breadcrumb mixture and shredded mozzarella cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the topping is golden and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 7988 mg | 347% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 16.6 g | ||
| Protein | 305.6 g | 611% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1903 mg | 146% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3316 mg | 71% | |
*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.
