Creamy Chicken Casserole- This recipe for Creamy Chicken Casserole with Mushrooms and Cheese is a fantastic idea! In a cream of chicken soup sauce, there’s chicken. The chicken becomes so delicate that it practically melts in your mouth. Serve the dish with creamy mashed potatoes on the side!
Though baked or with pasta, chicken casseroles are always a favorite with the family. My one-pan creamy chicken and mushroom casserole makes a huge lot! This is the ideal comfort meal. An simple midweek supper is this Creamy Chicken and Mushroom Casserole. It’s saucy, creamy, and packed with chicken and mushrooms, making it a dish that the whole family will enjoy. During the cold winter months, I enjoy making fast and easy casseroles that I can pop in the oven after everyone has returned home. This Creamy Chicken and Mushroom Casserole should be served over rice, noodles, or plain bread.
Why do we like this Chicken Bake so much?
- Crowd-Pleaser! is a fantastic chef, and this chicken and mushroom casserole is one of her creations. We make this frequently since it is always a hit at gatherings.
- The chicken is so delicate that you’ll relish every bite. I’ve seen Chicken Gloria-style recipes on the internet, but I like this one because it’s cooked from scratch. It’s made using fresh, non-canned ingredients (no cream of chicken soup needed).
- Reheats quickly – This chicken-and-mushroom dish reheats well (if you are lucky enough to have leftovers). This dish will most likely become one of your favorites.
Chicken Casserole Ingredients:
This recipe’s components are shockingly basic, yet they’re effective (see the complete printable ingredient list below):
- Breast of chicken (or chicken tenders)
- Broth made with chicken
- Half and half
- Flour (all-purpose) (or use a GF substitute)
- Onion — it gets lost in the sauce.
- Garlic is a must-have ingredient.
- Fresh lemon juice is ideal.
Casserole Of Chicken For Parties:
At our large family reunions, this simple creamy chicken casserole dish is usually a big favorite. This dish is served at almost all of our family gatherings and parties. It’s fantastic that you can prepare everything the night before and then bake it on the big day.
What Size Chicken Should I Cut?
Cut the chicken breast into 1′′-2′′ pieces. It’s also possible to buy precut tenderloins or cut the chicken into thin tenderloins (chicken tenders).
Can Chicken Casserole Be Freezed?
- Yes, this is a freezer-friendly casserole dish. Prepare according to the directions. Freeze the dish completely covered.
- Before baking, take the casserole dish out of the freezer and defrost it.
Is It Possible For Me To Make A Smaller Serving?
Make two smaller casserole dishes instead of one large one if this quantity is too large for your household. One should be frozen, while the other should be baked. You’ll have a second casserole dish on hand for those lazy evenings when you don’t want to cook. Thank you very much;).
Is it possible to substitute mushrooms?
Portobello mushrooms can be used in place of white mushrooms. If you don’t like mushrooms, you may replace other vegetables; just make sure they’re strong (avoid zucchini which turns mushy). Here are a few amazing alternatives to mushrooms:
- Peas, frozen
- Onions that have been caramelized
- Hearts of artichoke (well-drained)
Instructions Of How To Make This dish:
- Season chicken with salt and pepper and dredge in flour before sautéing. In a large skillet, heat 3 tablespoons oil over medium/high heat. When the oil is heated, add the chicken and cook until golden brown, then move to a 13-by-9-inch casserole baking dish.
- Sauté Mushrooms: In a separate pan, heat 3 tablespoons of oil and sauté mushrooms and onions until tender and brown. Add the garlic and cook for another 1-2 minutes. Cover the chicken with the mixture.
- To make the sauce, follow these steps: Melt 3 tablespoons butter in a medium saucepan (or the same pan you’ve been using). 3 tbsp flour, whisked in until lightly golden (1-2 min). Whisk together 1 1/2 cups chicken broth, 1 tablespoon lemon juice, and 1/4 teaspoon pepper until smooth. Bring 1 cup half-and-half to a simmer. To taste, season with salt and pepper.
- Pour the sauce over the chicken casserole and bake it. Cover with foil and bake the chicken and mushroom casserole for 45 minutes at 350 degrees F. If desired, garnish with parsley.
What Can I Serve With The Casserole Of Chicken Breast?
- Mashed potatoes are our favorite side dish for this simple casserole. The cream of chicken sauce is served as gravy over the mashed potatoes in the dish. It’s incredible!
- If you don’t like mashed potatoes, you may substitute rice or pasta of your choice. Pour the chicken sauce over pasta or rice as gravy – delicious!
NOTE: If you have finicky eaters, omit the mushrooms or leave half of the casserole without them. My kids aren’t big likes of mushrooms (I’m not sure why), so I just stuff one side of the casserole with additional mushrooms for the Mr. and myself and leave the other half empty. (There are no complaints here.)
Frequently Asked questions:
Is it possible to make a substitution for the chicken breast?
Trimmed chicken thighs or tenders can be substituted. You don’t need to slice chicken tenders if you’re using them.
Is it possible for me to prepare this ahead of time?
Refrigerate the chicken and mushrooms after preparing them. Make the sauce the following day, then assemble and bake as suggested.
Is it possible to reheat chicken casserole?
Yes, you may reheat a pre-baked and chilled chicken casserole in the oven: cover with foil and bake at 325°F for about 20 minutes, or reheat on the stovetop over low heat, stirring regularly, until hot.
Using a crock pot or slow cooker to prepare a meal?
Using a multi-cooker/slow cooker, one of our readers reported wonderful results: brown the chicken in the bottom of the slow cooker using the sautee function, then remove. Return the chicken to the pan after sautéing the onions and mushrooms. In a saucepan, combine the sauce ingredients, pour over the chicken, and simmer on low for five hours.
MORE DELICIOIUS RECIPES HERE:
Chicken and Mushroom Casserole Ingredients:
- 2 1/2 pounds chicken breasts, cut into 1 inch thick strips
- 1 1/2 teaspoons salt, plus more salt to taste
- 1/4 teaspoon black pepper, plus salt and pepper to taste
- 1 cup flour (all-purpose) for coating the chicken
- 6 tbsp. extra virgin olive oil, divided
- 1 pound thickly sliced white mushrooms
- 1 medium coarsely diced onion
- 3 minced garlic cloves
To make the sauce, combine the following ingredients:
- 3 tbsp. butter (unsalted)
- 3 tbsp. flour (all-purpose) for the sauce
- 1 1/2 quarts chicken stock
- 1 teaspoon of lemon juice
- 1 cup half and half
Season the chicken with salt and pepper before dredging it in flour on both sides. In a large skillet, heat 3 tablespoons oil over medium/high heat. When the oil is heated, add the chicken and cook until golden brown. If necessary, work in batches to avoid overcrowding your pan. Don't worry about the chicken being fully cooked; it will still be baked. Place the chicken in a 13-by-9-inch casserole baking dish.
Remove any debris from the skillet using a scraper. Sauté 3 tablespoons oil, sliced mushrooms, and diced onions till soft and golden. Add the garlic and cook for another 1-2 minutes. Cover the chicken with the mixture.
Melt 3 tablespoons butter in a medium saucepan (or the same pan you've been using). 3 tbsp. flour, whisked in until lightly golden (1-2 min).
Whisk together 1 1/2 cups chicken broth, 1 tablespoon lemon juice, and 1/4 teaspoon pepper until smooth. Bring 1 cup half-and-half to a simmer. To taste, season generously with salt and pepper.
Over the chicken and mushrooms, pour the sauce. Cover with foil and bake for 45 minutes at 350°F. Serve over mashed potatoes, spaghetti, or rice, warm or hot.