Creamy Chicken Mushroom Casserole
Creamy Chicken Mushroom Casserole
Creamy Chicken Mushroom Casserole combines chicken breast, sliced mushrooms, heavy cream in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Chicken breast — 1 1/2 lb, boneless and skinless
- Sliced mushrooms — 8 oz, sliced
- Heavy cream — 1 1/2 cups
- Chicken broth — 3/4 cup
- Parmesan cheese — 1/2 cup, grated
- Garlic — 3 cloves, minced
- Thyme — 1 teaspoon
- Salt, to taste after adding sauces and cheese
- 1 tablespoon neutral cooking oil, as needed
Preparation notes
Cut the chicken into even bite-size pieces and cook it thoroughly before assembly, using a little neutral oil for the skillet if needed. Bone-in chicken is not a direct substitute for the boneless pieces in this version.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- Sear the chicken breasts in a pan until they’re golden brown.
- In the same pan, create a creamy garlic mushroom sauce by sautéing the mushrooms and adding garlic, heavy cream, chicken broth, and thyme.
- Pour this delicious sauce over the seared chicken in a baking dish, then sprinkle a generous amount of parmesan cheese on top.
- Bake in the preheated oven until the chicken is cooked through and the cheese is melted and bubbly.
Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Creamy Chicken Mushroom Casserole
Ingredients
Main Ingredients
- 1.5 lb Chicken breast, boneless and skinless
- 8 oz Sliced mushrooms
- 1.5 cups Heavy cream Warm gently to avoid separation
- 3/4 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1 teaspoon Thyme
- 1 tablespoon Neutral cooking oil Use in skillet for cooking chicken
- to taste Salt Add after sauces and cheese
Instructions
Preparation and Cooking
- Cut the chicken into even bite-size pieces and cook it thoroughly in a skillet with a little neutral oil if needed.
- Preheat your oven to 375°F (190°C).
- Sear the chicken breasts in a pan until they’re golden brown.
- In the same pan, create a creamy garlic mushroom sauce by sautéing the mushrooms and adding garlic, heavy cream, chicken broth, and thyme.
- Pour the sauce over the seared chicken in a baking dish, then sprinkle a generous amount of parmesan cheese on top.
- Bake in the preheated oven for 20–30 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Check after 20 minutes; if the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
