GARLIC MUSHROOM CHICKEN CASSEROLE ULTIMATE

Imagine tender chicken pieces nestled amongst juicy, garlicky mushrooms, all swimming in a creamy sauce and baked to bubbly perfection – that’s exactly what awaits you with this Garlic Mushroom Chicken Casserole. This recipe takes a classic comfort food dish to the next level with its rich flavors and satisfying textures, and I promise it will become a new family favorite in your kitchen!

The Dream Team: All the Ingredients You’ll Need

For the Chicken and Mushrooms:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup chopped onion
• 1/4 cup dry white wine (optional, but adds great flavor!)
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Creamy Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour (or almond flour for a keto-friendly version)
• 2 cups chicken broth
• 1 cup heavy cream (or coconut cream for paleo)
• 1/2 cup grated Parmesan cheese (optional, omit for paleo or use nutritional yeast for a dairy-free option)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Optional Toppings:

• 1/4 cup breadcrumbs (omit for keto/paleo, or use almond flour breadcrumbs)
• 2 tbsp melted butter

Let’s Talk Substitutions: Making it Your Own

One of the best things about a casserole is how adaptable it is! Don’t be afraid to make substitutions based on what you have on hand or your dietary needs.

• Chicken: Chicken thighs work just as well as chicken breasts, adding even more richness.
• Mushrooms: Use your favorite type of mushroom! Shiitake, oyster, or even a mix would be delicious.
• Cream: As mentioned above, coconut cream is a great dairy-free alternative to heavy cream. Cashew cream would also work.
• Cheese: Nutritional yeast provides a cheesy flavor for dairy-free eaters.
• Wine: If you don’t have white wine, you can substitute with more chicken broth and a splash of lemon juice.

Step-by-Step Instructions: From Prep to Plate

Get Started: Preparing the Chicken and Mushrooms

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken pieces and cook until browned on all sides and cooked through. Remove from the skillet and set aside.
4. Add the sliced mushrooms, minced garlic, and chopped onion to the same skillet. Cook until the mushrooms are softened and the onions are translucent, about 5-7 minutes. If using white wine, deglaze the pan by pouring it in and scraping up any browned bits from the bottom of the skillet. Cook for another minute until the wine is mostly evaporated.
5. Stir in the dried thyme, salt, and pepper. Remove from heat.

Making the Creamy Sauce: The Heart of the Casserole

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour (or almond flour) and cook for 1-2 minutes, stirring constantly, to create a roux. This helps thicken the sauce.
3. Gradually whisk in the chicken broth, making sure to smooth out any lumps.
4. Bring the mixture to a simmer and cook until it has thickened slightly, about 3-5 minutes.
5. Stir in the heavy cream (or coconut cream) and Parmesan cheese (if using). Season with salt and pepper to taste.
6. Remove from heat and stir in the chopped parsley.

Assembling the Casserole: Bringing it All Together

1. In a greased 9×13 inch baking dish, combine the cooked chicken and mushroom mixture.
2. Pour the creamy sauce over the chicken and mushrooms, making sure everything is evenly coated.
3. If using breadcrumbs, mix them with the melted butter in a small bowl. Sprinkle the breadcrumb mixture over the top of the casserole.
4. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping (if using) is golden brown.
5. Let the casserole cool for a few minutes before serving. Enjoy!

Tips and Tricks for Casserole Success

Even with an easy recipe, a few extra pointers can make all the difference. Here are some of my best tips for making this Garlic Mushroom Chicken Casserole a winner every time:

• Don’t overcrowd the skillet: When cooking the chicken, work in batches to avoid overcrowding the skillet. This will ensure that the chicken browns properly instead of steaming.
• Taste as you go: Seasoning is key! Taste the mushroom mixture and the creamy sauce as you go and adjust the salt and pepper to your liking.
• Prevent a soggy casserole: Make sure the chicken and mushroom mixture isn’t too wet before adding the sauce. Drain off any excess liquid.
• Freezing for later: This casserole freezes beautifully! Assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Variations and Twists: Spice Things Up!

Want to add a little something extra to your Garlic Mushroom Chicken Casserole? Here are a few ideas:

• Add veggies: Toss in some chopped broccoli, spinach, or bell peppers for added nutrients and flavor.
• Make it spicy: Add a pinch of red pepper flakes to the creamy sauce for a little heat.
• Top with cheese: Add a layer of shredded mozzarella, cheddar, or Gruyere cheese on top of the breadcrumbs (or directly on the casserole if omitting the breadcrumbs) for an extra cheesy casserole.
• Use a different sauce: Instead of the creamy sauce, try using a Chicken Mushroom Soup as the base!
• Keto-Friendly: This recipe can easily be adapted for a keto diet. Use almond flour instead of all-purpose flour, omit the breadcrumbs (or use almond flour breadcrumbs), and make sure to use full-fat heavy cream. For those interested in a Keto Chicken Skewers recipe, this casserole offers a similar savory and satisfying experience. When following Keto Diet Sweets cravings can be tough, so having a rich and flavorful savory dish is very important.
• Paleo-Friendly: This casserole can also be made paleo by using coconut cream instead of heavy cream, omitting the Parmesan cheese (or using nutritional yeast), and omitting the breadcrumbs (or using almond flour breadcrumbs). Consider serving it with roasted sweet potatoes or cauliflower rice for a complete and satisfying Paleo Dinner Recipes Chicken.

Serving Suggestions: Complete the Meal

This Garlic Mushroom Chicken Casserole is delicious on its own, but it’s even better when served with a complementary side dish. Here are a few of my favorite pairings:

• Mashed potatoes: Classic comfort food pairing!
• Rice: White rice, brown rice, or wild rice all work well.
• Roasted vegetables: Asparagus, broccoli, or Brussels sprouts are all great choices.
• Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the casserole.

Can’t get enough chicken and mushrooms?

If you’re a fan of the chicken and mushroom flavor combination, you’re in luck! There are tons of other delicious recipes you can try. For instance, have you ever tried Chicken Breasts Stuffed With Garlic Butter Mushrooms Ultimate? Or, if you prefer something you can set and forget, Crockpot Garlic Parmesan Chicken Potatoes is a great choice! These recipes will provide you with even more ways to enjoy this classic combination.

Navigating the Keto World and Finding Delicious Options

For those exploring the Keto Diet Sweets cravings and the challenges of Keto Out To Eat, recipes like this casserole can be a lifesaver. It’s packed with flavor and satisfying fats, making it a great option when you’re looking for something comforting and compliant with your dietary needs. You might also explore Keto Chicken Fillet Recipes for more ideas.

Final Thoughts: Enjoy the Journey!

This Garlic Mushroom Chicken Casserole is more than just a recipe; it’s an experience. From the satisfying sizzle of the mushrooms in the skillet to the comforting aroma that fills your kitchen as it bakes, every step is a joy. So, gather your ingredients, put on some music, and get ready to create a dish that will warm your heart and delight your taste buds. Happy cooking!

Garlic Mushroom Chicken Casserole Ultimate

Amelia Chen-Morrison

This Garlic Mushroom Chicken Casserole is a comforting and flavorful dish featuring tender chicken and juicy mushrooms in a creamy garlic sauce. Baked to bubbly perfection, it’s a satisfying and adaptable recipe perfect for a family meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 550 kcal

Equipment

• Large skillet
• saucepan
• 9×13 inch baking dish
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Oven

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 4 cloves garlic, minced
• ½ cup chopped onion
• ¼ cup dry white wine optional
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 4 tbsp butter
• 4 tbsp all-purpose flour or almond flour
• 2 cups chicken broth
• 1 cup heavy cream or coconut cream
• ½ cup grated Parmesan cheese optional
• ¼ cup chopped fresh parsley
• Salt and pepper to taste
• ¼ cup breadcrumbs optional
• 2 tbsp melted butter optional, for breadcrumbs

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium-high heat.
• Add the chicken pieces and cook until browned on all sides and cooked through. Remove from the skillet and set aside.
• Add the sliced mushrooms, minced garlic, and chopped onion to the same skillet. Cook until the mushrooms are softened and the onions are translucent, about 5-7 minutes. If using white wine, deglaze the pan by pouring it in and scraping up any browned bits from the bottom of the skillet. Cook for another minute until the wine is mostly evaporated.
• Stir in the dried thyme, salt, and pepper. Remove from heat.
• In a separate saucepan, melt the butter over medium heat.
• Whisk in the flour (or almond flour) and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth, making sure to smooth out any lumps.
• Bring the mixture to a simmer and cook until it has thickened slightly, about 3-5 minutes.
• Stir in the heavy cream (or coconut cream) and Parmesan cheese (if using). Season with salt and pepper to taste.
• Remove from heat and stir in the chopped parsley.
• In a greased 9×13 inch baking dish, combine the cooked chicken and mushroom mixture.
• Pour the creamy sauce over the chicken and mushrooms, making sure everything is evenly coated.
• If using breadcrumbs, mix them with the melted butter in a small bowl. Sprinkle the breadcrumb mixture over the top of the casserole.
• Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping (if using) is golden brown.
• Let the casserole cool for a few minutes before serving. Enjoy!

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Feel free to experiment with different types of mushrooms. This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. It also freezes well; wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before baking. For a keto-friendly version, use almond flour, omit breadcrumbs, and use full-fat heavy cream. For a paleo version, use coconut cream, omit Parmesan cheese, and omit breadcrumbs. Add chopped vegetables like broccoli or spinach for added nutrients. To prevent a soggy casserole, drain any excess liquid from the chicken and mushroom mixture before adding the sauce.