Quick Chicken and Mushroom Casserole
Transform your weeknight dinner routine with this comforting Quick Chicken and Mushroom Casserole, a flavorful dish ready in just 45 minutes! Featuring tender, seared chicken breasts smothered in a rich, creamy mushroom sauce enhanced with garlic, thyme, and a touch of cheddar cheese, this casserole is finished with a golden breadcrumb topping for the perfect savory crunch. With minimal prep and a bake time that lets the oven do the work, this dish strikes the ideal balance between convenience and homemade goodness. Serve it as a hearty main course alongside a crisp salad or buttery mashed potatoes for a meal that’s sure to impress. Perfect for busy weeknights or casual entertaining, this casserole will become your go-to comfort food favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup bread crumbs
- 1 tablespoon parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts on both sides with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown (they don't need to be fully cooked). Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, sauté the sliced mushrooms over medium heat until they release their liquid and brown slightly, about 5 minutes.
Add the minced garlic to the mushrooms and cook for another minute until fragrant.
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 to avoid lumps, followed by the heavy cream. Mix well until the sauce is smooth.
Stir in the dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Let the sauce simmer for 2-3 minutes until it thickens slightly.
Place the seared chicken breasts into a greased casserole dish. Pour the mushroom sauce over the chicken, spreading it evenly.
Sprinkle the shredded cheddar cheese over the sauce, followed by the bread crumbs for a crispy topping.
Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked and the topping is golden brown.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.1 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1124 mg | 86% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2242 mg | 48% | |
*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.
