BEST Garlic Mushroom Chicken Casserole
This Garlic Mushroom Chicken Casserole is a comforting and flavorful dish featuring tender chicken, savory mushrooms, and fragrant garlic in a creamy sauce. It's easy to prepare and perfect for a weeknight meal or potluck, offering a satisfying and customizable experience.
Equipment
- Large bowl
- Measuring spoons
- Measuring cups
- Large skillet
- 9x13 inch baking dish
- Oven
- Knife
- Cutting board
- Spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb mushrooms, sliced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Ensure the chicken is evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned on all sides. Work in batches to avoid overcrowding. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of olive oil. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet and cook until softened and their moisture has released, about 8-10 minutes.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Simmer for a few minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Bring the sauce to a simmer and cook for a few more minutes until it thickens slightly. Taste and adjust the seasoning as needed.
- Pour the mushroom sauce into a 9x13 inch baking dish. Spread the cooked chicken pieces evenly over the sauce.
- Sprinkle the shredded mozzarella cheese over the top of the casserole.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature of the chicken should reach 165°F (74°C).
- Remove from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
Don't overcrowd the pan when searing chicken. Use a variety of mushrooms for a more complex flavor. If sauce isn't thickening, add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Experiment with different cheeses like Gruyere or provolone. Assemble the casserole ahead of time and refrigerate for up to 24 hours, adding a few extra minutes to baking time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave.