Garlic Mushroom Chicken Casserole Ultimate
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.
Equipment
- Large skillet
- saucepan
- 9x13 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 9x13 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.