Creamy Chicken and Mushroom Casserole

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Smooth Chicken and Mushroom Casserole is unfathomably delectable, made with bunches of mushrooms and delicate chicken thighs. This goulash will make an ideal family supper that everybody will cherish.

We like making simple and scrumptious Casseroles, since they are delectable, can take care of a bigger group, and generally make sufficient extras. Incidentally, we even set up a couple early and freeze them to eat promptly accessible for insane weeknights.

Plans with chicken and mushrooms are among our top picks, and this one is an extraordinary mix of both. This Creamy Chicken and Mushroom Casserole is not difficult to make in the broiler. With brief period and exertion, you will have a fast and scrumptious feast to serve.

The dish is smooth, tasty, and can take care of a bigger group. For this formula, we utilized chicken thighs, since they give a more extravagant and more significant flavor. In any case, chicken bosoms turn out totally great also. You can likewise make it ahead and save it for some other time. It will taste surprisingly better as the flavors will sit together.

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  • 6 chicken thighs (bone-in/skin-on or use chicken breasts)
  • 3 tablespoons olive oil (more if needed)

Cook Mushroom Mixture:

  • 1 sweet onion (diced)
  • 6 cloves garlic (minced)
  • 1 pound Baby Bella mushrooms (cleaned, stem removed and roughly sliced)
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • Salt & Pepper to taste


  • 2 tablespoons butter (unsalted)
  • 3 tablespoons all purpose flour
  • 1 1/2 cups chicken broth (low sodium and preferably organic)
  • 1 cup heavy whipping cream (or half and half)
  • 1 cup Parmesan cheese (grated)
  • Salt & Pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Arrange oven rack in the middle of the oven.
  3. Very lightly grease a 9×13 inches casserole/baking dish and set aside.

Cook Chicken:

  1. Heat about 3 tablespoons of olive oil in a frying pan or cast iron skillet over medium-high heat.
  2. Once hot, add chicken thighs skin side down into the hot oil. Cook of both sides for about 1-2 minutes, until golden-brown.
  3. Remove the chicken thighs from the skillet and set aside on a plate, cover with foil. Later you will transfer the chicken thighs to the casserole baking dish.

Cook Mushroom Mixture:

  1. If needed add more oil to the pan and add the diced onion, cook for 1-2 minutes, stirring occasionally. Add garlic and sauté another 1-2 minutes.
  2. Add garlic and cook for another minute, stirring. Add sliced mushrooms, thyme, dried parsley, paprika, salt and pepper to the pan, stir and cook for about five minutes, or until softened.
  3. Spread mushroom mixture on the bottom of the casserole dish.
  4. Return pan to the stove over medium heat.


  1. Next, melt 2 tablespoons of butter in the same pan over medium heat. Add the flour and whisk it until lightly golden and fully combined, about 1-2 minutes.
  2. Slowly and still whisking, add 1 1/2 cups chicken broth, whisk until smooth.
  3. Add 1 cup of heavy whipping cream, you can use light cream or half and half too Whisk until smooth and bring to a simmer for about 2 minutes. Season with salt and pepper to taste.
  4. Stir in the grated Parmesan cheese until fully combined and the cheese is melted.
  5. Pour sauce over the mushroom mixture in the baking dish. If preferred, sprinkle some extra parmesan cheese. Add chicken on top, skin side up. Then, cover with foil.
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  1. Transfer the dish into the oven, and bake the casserole covered for 30-40 minutes, until the chicken is tender and cooked through.
  2. Before you remove it from the oven, discard foil cover and broil for a few minutes, until chicken is golden.


  1. Just before serving, you can sprinkle the dish with chopped parsley.


Calories: 490kcal | Carbohydrates: 14g | Protein: 28g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 640mg | Potassium: 778mg | Fiber: 1g | Sugar: 6g | Vitamin A: 655IU | Vitamin C: 7.3mg | Calcium: 291mg | Iron: 2mg

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