Creamy Mushroom Chicken Casserole
Indulge in the comforting flavors of this Creamy Mushroom Chicken Casserole, a perfect blend of tender chicken, rich sauce, and cheesy goodness baked to bubbling perfection. This family-friendly dinner combines succulent seared chicken breasts with earthy sautéed mushrooms, caramelized onions, and a velvety Parmesan cream sauce. Tossed with al dente egg noodles and crowned with melted mozzarella, this casserole comes together in just under an hour, making it an easy yet elegant meal. Garnish with fresh parsley for a pop of color and flavor, and enjoy a hearty dish guaranteed to satisfy cravings. Ideal for weeknight dinners or cozy gatherings, this recipe is the ultimate comfort food upgrade.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 2 tablespoons flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 12 ounces egg noodles, cooked and drained
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until browned. They do not need to be fully cooked. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and their moisture has mostly evaporated.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring, making sure there are no lumps. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
Stir in the heavy cream and Parmesan cheese. Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer for 2-3 minutes until smooth and creamy.
In a large mixing bowl, combine the cooked egg noodles and the creamy mushroom sauce. Stir until the noodles are well coated.
Transfer half of the noodle mixture to the prepared casserole dish. Arrange the browned chicken breasts over the noodles and spread the remaining noodle mixture on top.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.6 g | ||
| Protein | 291.5 g | 583% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1468 mg | 113% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3278 mg | 70% | |
*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.
