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Creamy Chicken Mushroom Casserole

Creamy Chicken Mushroom Casserole – Your New Cozy Favorite

This Creamy Chicken Mushroom Casserole is a comforting dish perfect for busy weeknights or gatherings, featuring a blend of tender chicken, earthy mushrooms, and a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces Chicken Breasts Juicy protein base; swap for chicken thighs for richer flavor.
  • 8 ounces White Mushrooms Earthy texture; button mushrooms work too if you prefer.
  • 2 tablespoons Olive Oil For sautéing; butter adds a delightful richness if desired.
  • 1/4 cup All-Purpose Flour Thickens sauce; gluten-free flour can be used for a gluten-free option.
  • 1 piece Onion Depth and sweetness enhancer; consider red onion for a unique twist.
  • 2 cloves Garlic A flavor booster; always fresh for the best aroma.
  • 2 cups Chicken Broth Forms the sauce base; low-sodium or homemade keeps it light.
  • 2 tablespoons Lemon Juice Brightens flavors; vinegar is a tangy alternative.
  • 1 cup Half and Half Offers creaminess; mix equal parts milk and heavy cream if needed.
  • 3 tablespoons Butter Adds richness; margarine can substitute in a pinch.
  • to taste Salt Essential seasoning; adjust to taste for dietary preferences.
  • to taste Black Pepper Essential seasoning; adjust to taste for dietary preferences.

Equipment

  • large skillet
  • baking dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with salt and black pepper. Coat lightly in flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side until golden brown. Remove and set aside.
  2. In the same skillet, add olive oil if needed, toss in chopped onion and mushrooms. Sauté over medium heat for 5-6 minutes until golden and translucent. Stir in minced garlic and cook for an additional minute.
  3. Melt 3 tablespoons of butter in the skillet over medium heat. Whisk in remaining flour to create a roux; cook for 1-2 minutes. Gradually add chicken broth, stirring constantly, followed by lemon juice and half and half. Simmer for about 5 minutes until thickened.
  4. Preheat oven to 350°F (175°C). In a baking dish, layer the seared chicken, sautéed vegetables, and creamy sauce. Cover with aluminum foil.
  5. Bake in the preheated oven for 45 minutes until the top is golden and slightly crisped.
  6. Allow to rest for a few minutes before serving. Dish up over creamy mashed potatoes, rice, or with a fresh salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 32gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 450IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

This casserole is easily adaptable with substitutions for gluten-free diets. Consider adding spinach or carrots for extra nutrition and flavor enhancement.

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