Easy Chicken and Mushroom Casserole
Creamy, comforting, and packed with flavor, this Easy Chicken and Mushroom Casserole is the perfect weeknight dinner solution. Featuring tender, seared chicken breasts nestled in a rich mushroom and cream sauce, this dish comes together with minimal prep and simple pantry staples like garlic, thyme, and chicken broth. Topped with a melty layer of mozzarella and Parmesan cheese, every bite is indulgent yet easy to whip up in under an hour. Ideal for feeding the family, this casserole is baked to perfection and can be garnished with fresh parsley for a pop of color. Whether you’re looking for a hearty meal or a crowd-pleaser, this chicken and mushroom recipe delivers savory satisfaction every time.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Cremini or button mushrooms, sliced
- 1 piece Yellow onion, diced
- 2 cloves Minced garlic
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 cup Shredded mozzarella cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 4 minutes on each side, until lightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and become tender.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth while continuously stirring to create a smooth sauce. Then stir in the heavy cream and dried thyme. Simmer the sauce for 2-3 minutes until slightly thickened. Adjust seasoning with additional salt and pepper, if needed.
Transfer the seared chicken breasts to a greased casserole dish. Pour the mushroom sauce over the chicken, spreading it evenly.
Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1376 mg | 106% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2281 mg | 49% | |
*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.
