Creamy Chicken and Mushroom Casserole
Casseroles are my favorite comfort food. I find them so easy to make; they can be tossed together quickly with minimal effort. This creamy chicken and mushroom casserole is a rich and scrumptious dish that will please even the pickiest eaters. I use bold, dark chicken thighs soaked in a homemade white sauce; the whole mixture is one big savory delight.
Recipes with chicken and mushrooms are among my favorites, and this one is an excellent combination of both. This meal is very easy to make and cooks in 30 minutes. With little time and effort, I can serve the whole family quick and delicious comfort food during busy weeknights. Make sure also to try my Cheesy Crack Chicken Casserole, which is loaded with bacon and Ranch flavor in a cheesy sauce!
Table of contents
This dish is also called “Chicken Gloria” and is super creamy, flavorful, and can feed a larger crowd. For this recipe, I used thighs because they have a richer and more profound flavor. However, chicken breasts work perfectly fine as well.
I like making easy and delicious casseroles, because they are tasty, can feed a larger crowd, and usually make enough leftovers for the next day. Occasionally, I even prepare a few ahead of time and freeze them to have dinner readily available for busy weeknights.
Why you will love this chicken bake
- Ultimate comfort food – First, this is one of the best one-pot chicken recipes out there. It is always a big hit whenever I make it. Tender and juicy meat is perfectly cooked in a rich and creamy white sauce and fresh mushrooms! Also, it is budget-friendly and uses simple pantry and non-canned ingredients.
- Great make-ahead meal – This is also a great meal to make up to 2 days ahead and refrigerate. Then, simply reheat and enjoy with your family. That would make for a perfect weeknight meal!
- Crowd-pleaser – Because it is so easy and quick to assemble, you can make a larger batch and feed a larger crowd at parties or church potlucks.
- Make it in 30 minutes: The simple recipe can be prepared and baked in 30 minutes, so it is perfect for busy weeknights.
What you’ll need to make creamy chicken and mushroom casserole
Ingredients:
- Chicken thighs – I use bone-in skin-on chicken thighs for this recipe, but you can use chicken breasts.
- Extra virgin olive oil – This is what I use for frying because it is light and mild. It provides a nice browning as well as flavor and crispiness.
For the mushroom mixture:
- Sweet onion – The sweet onion adds to the delicate sweetness of the herbs and balances the savory flavor of the garlic and mushrooms.
- Garlic – Mince your own garlic cloves to get the freshest taste and the best aroma.
- Baby Bella mushrooms – These meaty little mushrooms are perfect for this recipe because they are rich and beefy.
- Paprika – A sweet and gentle fruity herb with bright notes to add hints of citrus and sugar.
- Thyme – Also citrusy and sweet with a background of mint and earthiness, thyme also has a taste of cloves.
For the sauce:
- Unsalted butter – Gives this sauce its buttery notes and smooth, moist texture.
- All-purpose flour – Provides thickening and structure without bulkiness or extra flavor.
- Chicken broth – I use low-sodium chicken broth to reduce the amount of salt and organic to avoid any unwanted additives. But it still adds plenty of flavor.
- Heavy whipping cream – The heavy cream in this sauce is what really makes it rich and creamy.
- Parmesan cheese – Grate your own Parmesan cheese from a block to get the freshest taste. The dry stuff in the can will not melt like freshly grated parmesan will.
How to make it
- Preheat and prepare the oven: I start by preheating the oven to 375 degrees F and placing the rack in the middle slot. Also, I lightly grease a 9×13 casserole dish.
- Brown the chicken: I heat three tablespoons of olive oil in a skillet over medium-high heat. Once it is hot, I add the chicken, skin side down, and cook it until it is golden brown. I then flip it and let it brown on the other side. Then, I remove the chicken, place it on a plate, and cover it with foil.
- Saute the veggies: I add more oil if needed and then cook the onion for one to two minutes, stirring occasionally, before adding the garlic. Next, I add the mushrooms, parsley, thyme, paprika, salt, and pepper. I stir as it cooks for another five minutes or until it is softened. Next, I spread the mushroom mixture onto the bottom of the casserole dish.
- The sauce: To make the sauce, I melt two tablespoons of butter in the same skillet over medium heat. I add flour and whisk until it is lightly golden and mixed, about one to two minutes. I slowly add the chicken broth a little at a time while whisking constantly until it is smooth.
- Add the cream: Then, I pour in one cup of whipping cream and whisk until smooth until it comes to a simmer. I let it simmer for two minutes, season it, and stir in the grated parmesan cheese until melted.
- Bake the chicken: After, I pour the sauce on top of the mushroom mixture in the casserole dish. Add more parmesan if desired.
- Bake: Then I put the chicken on top, skin side up. Cover with foil and bake for 30 to 40 minutes. During the last five minutes, I remove the foil and turn on the broiler to make it crispy.
- Rest and serve: I let the chicken rest for 15 minutes before serving.
Crockpot chicken and mushrooms:
Alternatively, if you want to try making this easy recipe in the crockpot. Here are the steps:
- Brown the meat in the bottom of the crockpot.
- In a large skillet, over medium heat, sautee the veggies. Then, add them on top of the poultry to the slow cooker.
- Next, make the sauce in a pan on the stove and pour over the chicken.
- Slow cook on LOW for 4-6 hours.
Expert tips
What are the secrets to a great casserole
First, the most important thing is the dish you use. If you like a crunchy topping, use a shallow dish. They cook faster and have a larger surface area to promote crisping and browning. Second, always brown the meat. This is what locks in the juices and flavor. It also makes the outside caramelized and crispy for extra taste.
Too much liquid, chicken grease, or butter in a casserole will make it runny, so make sure the mushroom mixture does not contain much liquid from cooking and that you discard the grease after cooking the chicken. Finally, at the end of the cooking time, give it plenty of time to rest. It has to be set to be the right consistency.
More tips to consider
- To save time, use cream of mushroom soup instead of making the cream sauce from scratch.
- Be sure to dry the vegetables after draining and rinsing as well.
- To thicken the casserole, just use cornstarch slurry or roux and stir until it is the right consistency.
- Take the casserole out when the chicken is 155 degrees F. It will continue to rise to 165 degrees F as it rests.
Recipe variations and add-ins:
- Different meat: Use turkey, pork, ham, or beef if chicken is not available.
- Add veggies: To make it heartier, toss in some green beans, corn, carrots, peas, broccoli, asparagus, or cauliflower.
- Barbecue chicken casserole: Instead of using the cream sauce, use your favorite barbecue sauce.
- Spicy chicken: Add some red pepper flakes or cayenne pepper to the sauce for spicy food lovers.
- Ranch chicken and mushroom casserole: To give the sauce a savory ranch flavor, mix in about a tablespoon of my homemade ranch seasoning mix.
- Cream Sauce: To save time, you could simply use cream of mushroom soup. Also, to make it even creamier, add 2 tablespoons of sour cream or cream cheese.
Serving suggestions:
- It goes well with mashed potatoes, mashed cauliflower, egg noodles, zucchini noodles, or just with bread to soak up the sauce.
- Serve with a side of this chipotle cilantro lime rice. You can even serve the chicken on top of the rice to make it one big hearty entrée.
- This casserole has lots of different flavors and will pair well with Pinot Noir, Garnacha, and Gamay wines.
- Make sure your guests have something to soak up that delicious white sauce with. Try my 30-minute dinner rolls. They are fast and easy to make with incredible flavor.
- Instead of a side dish or rolls, serve this with a simple salad of greens, tomatoes, and cucumbers with vinaigrette. I enjoy it with this pear salad.
- For dessert, this homemade key lime pie would be perfect. The tangy and sweet flavors would be a wonderful ending to a special dinner.
How to store:
- Refrigerate: Refrigerate leftovers for up to three days in an airtight container.
- Freezing: To freeze, place cool leftovers in a freezer bag and they will stay fresh for up to three months.
- Defrost: Thaw in the fridge overnight before reheating for the best taste and texture.
- Reheating: Microwave for one to two minutes, depending on how much you reheat.
Frequently asked questions
It could be from too much broth or butter in the sauce, not reducing the sauce down enough, or not using enough flour. Or the chicken had an excess amount of grease in it that caused a lot of extra liquid in the casserole.
It is best to blot the chicken to ensure the excess grease is gone before adding it to the casserole if you use skin-on chicken. Also, if any vegetables were added, be sure to blot them dry after rinsing or draining them if canned or frozen.
Once it is done cooking and has cooled down, if it is still not thickening, it may be time to make a cornstarch slurry or roux. I would try cornstarch slurry first since it is easier. Mix one part cornstarch with two parts water until smooth, then stir it into the casserole until it thickens up. Roux is made with fat and flour and has to be cooked, but it produces a consistency similar to that of hummus.
The most precise way to tell if the casserole is done is with an instant-read thermometer. Stick it into the meatiest part of the chicken thigh, which should be 155 degrees F. Even though the safe temperature is 165 degrees F, don’t worry; it will keep rising as it rests. Remove it and cover it, letting it rest for 15 minutes. It should be 165 degrees F by then. If not, put it back under the broiler for a minute or two.
More delicious casserole recipes:
Creamy Chicken and Mushroom Casserole
Ingredients
- 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
Sauce:
- 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
Instructions
- Preheat oven to 375 degrees F. Arrange the oven rack in the middle of the oven.
- Very lightly grease a 9×13-inch casserole/baking dish and set it aside.
Cook the chicken:
- Heat about three tablespoons of olive oil in a frying pan or cast-iron skillet over medium-high heat.
- Once hot, add the chicken thighs, skin side down, to the hot oil. Cook on both sides for 1-2 minutes until golden brown.
- Remove the chicken thighs from the skillet and set aside on a plate, covering with foil. Later, transfer the chicken thighs to the casserole baking dish.
Cook the mushroom mixture:
- If needed, add more oil to the pan and add the diced onion. Cook for 1-2 minutes, stirring occasionally.
- 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.
- Spread the mushroom mixture on the bottom of the casserole dish.
- Return the pan to the stove over medium heat.
Sauce:
- Next, melt two tablespoons of butter in the same pan over medium heat. Add the flour and whisk it until lightly golden and thoroughly combined, about 1-2 minutes.
- Slowly and still whisking, add 1 1/2 cups chicken broth and whisk until smooth.
- Add 1 cup of heavy whipping cream; you can use light cream or half and half. Whisk until smooth and bring to a simmer for about 2 minutes. Season with salt and pepper to taste.
- Stir in the grated Parmesan cheese until thoroughly combined and the cheese is melted.
- Pour the sauce over the mushroom mixture into the baking dish. If preferred, sprinkle some extra parmesan cheese on top. Add chicken, skin side up. Then, cover with foil.
Bake:
- Transfer the dish to the oven, and bake the casserole covered for 30-40 minutes until the chicken is tender and cooked through.
- Before you remove it from the oven, discard the foil cover and broil for a few minutes until the chicken is golden.
Serve:
- Just before serving, you can sprinkle the dish with chopped parsley.