🍗 Creamy Chicken and Mushroom Casserole
This comforting casserole combines tender chicken, savory mushrooms, and a rich creamy sauce—perfect for a cozy family dinner.
🧾 Ingredients (4–6 servings)
- 2 cups cooked chicken, shredded or cubed
- 1½ cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup grated Parmesan cheese
- 2 cups cooked pasta, rice, or diced potatoes
- 2 tablespoons butter or olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
- ½ cup breadcrumbs (optional, for topping)
👩🍳 Instructions
- Preheat the oven
Preheat oven to 375°F (190°C) and lightly grease a casserole dish. - Cook the vegetables
In a skillet, heat butter or oil over medium heat.
Sauté onions and mushrooms for about 5 minutes until soft. Add garlic and cook for another minute. - Make the creamy sauce
Pour in chicken broth and cream. Stir in thyme, salt, and pepper. Simmer for 3–4 minutes until slightly thickened. - Combine ingredients
In a large bowl, mix the cooked chicken, pasta (or rice/potatoes), mushroom sauce, mozzarella, and half of the Parmesan. - Assemble the casserole
Pour the mixture into the baking dish. Sprinkle remaining Parmesan and breadcrumbs on top. - Bake
Bake for 25–30 minutes until bubbly and golden on top. - Serve
Let rest for 5 minutes, then serve warm.
✨ Optional Add-Ins
- Spinach or broccoli
- Crispy bacon bits
- Caramelized onions
- Extra herbs like parsley or rosemary
💡 Tips
- Rotisserie chicken works great for this recipe.
- For a lighter version, use Greek yogurt instead of heavy cream.
- Add extra cheese on top for a crispier crust.
If you want, I can also share a one-pan creamy chicken and mushroom bake that takes only 10 minutes to prep. 🍗🍄
