Chicken Parsnip and Mushroom Casserole
Elevate your dinner game with this hearty and flavorful Chicken Parsnip and Mushroom Casserole, a comfort food favorite that combines tender, golden-browned chicken thighs with earthy cremini mushrooms and sweet, nutty parsnips. Smothered in a rich, creamy sauce infused with garlic, thyme, and paprika, and finished with a golden layer of melted cheddar cheese, this casserole strikes the perfect balance of savory and satisfying. The thinly sliced parsnips create a delicious base, soaking up the flavors of the creamy mushroom sauce as it bakes to perfection. Easy to prepare in just over an hour, this dish is a crowd-pleaser that’s perfect for family dinners or cozy gatherings. Serve it with a side of crusty bread or a fresh green salad to complete the meal!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 large parsnips
- 8 ounces cremini mushrooms
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the parsnips and slice them into thin rounds. Clean and slice the cremini mushrooms. Dice the yellow onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and paprika, and sear them in the skillet until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the onions and garlic until softened and fragrant, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
Sprinkle the flour over the mushrooms and stir to coat. Slowly pour in the chicken broth while stirring continuously to create a roux. Allow the mixture to simmer and thicken for 3-4 minutes.
Stir in the heavy cream, dried thyme, and a pinch of salt and pepper. Let the sauce simmer gently for another 2-3 minutes.
In a greased 9x13 inch casserole dish, layer the sliced parsnips on the bottom. Arrange the seared chicken thighs on top of the parsnips.
Pour the mushroom and cream mixture over the chicken and parsnips, ensuring everything is evenly coated.
Sprinkle shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the parsnips are tender.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 915 mg | 19% | |
*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.
