Creamy Chicken and Mushroom Casserole

Casseroles are my favorite comfort food. I find them so easy to make because 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 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 a great combination of both. This Creamy Chicken and Mushroom Casserole is very easy to make and cooks in 30 minutes, which is a huge win for me since I juggle a busy schedule with work and kids. If you are like me and enjoy simple dinners that still taste rich and satisfying, I recommend trying my cheesy crack chicken casserole too. It is packed with bacon and Ranch flavor, covered in a cheesy sauce, and it is just as easy to make when you need to feed your crew.

Interesting fact: this dish is also called “Chicken Gloria”. For my version, I use chicken thighs because they have a richer, deeper flavor, but chicken breasts work perfectly well too. I love making easy and delicious casseroles because they taste great, they feed a crowd, and they usually leave enough leftovers for the next day. Sometimes I even prepare a few ahead of time and freeze them, so I have dinner ready for busy weeknights. So highly recommended to give this one a try!

Why you will love this recipe

• 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. Easy-peasy!

What you will need

• Chicken thighs and olive oil: I use bone in, skin on chicken thighs for this recipe, but chicken breasts work too, and a little extra virgin olive oil helps with browning while adding flavor and crispiness.

For the mushroom mixture:

• Onion, garlic, and mushrooms: I use sweet onion, fresh minced garlic, and Baby Bella mushrooms to build a savory base.
• Paprika and thyme: I season the casserole with paprika and thyme to keep it simple.

Sauce ingredients:

• Butter and flour: I use unsalted butter and all purpose flour to create the base of my sauce.
• Broth, cream, and Parmesan: I use low sodium chicken broth for savory depth, heavy whipping cream for richness, and freshly grated Parmesan for the best melt and the freshest flavor.

How to make

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 3 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. Then I flip it and brown the other side. After that, I remove the chicken, place it on a plate, and cover it with foil.

Saute the veggies: I add more oil if needed, then cook the onion for 1 to 2 minutes while stirring occasionally. Next, I add the garlic and cook it for 1 minute. After that, I add the mushrooms, dried parsley, thyme, paprika, salt, and pepper. I stir and cook everything for 5 minutes, or until the mushrooms soften. Then I spread the mushroom mixture on the bottom of the casserole dish.

Prep sauce: To make the sauce, I melt 2 tablespoons of butter in the same skillet over medium heat. I add the flour and whisk until it is lightly golden and mixed, about 1 to 2 minutes. Then I slowly add the chicken broth a little at a time while whisking constantly until the sauce is smooth.

Add the cream: Then I pour in 1 cup of whipping cream and whisk until it is smooth, then I let it come to a simmer. I simmer it for 2 minutes, season it, and stir in the grated Parmesan cheese until it melts.

Pour the sauce: After that, I pour the sauce over the mushroom mixture in the casserole dish. Then I add more Parmesan if I want extra cheesy flavor.

Bake, rest, and serve: Then I place the chicken on top, skin side up. I cover the dish with foil and bake it for 30 to 40 minutes. During the last 5 minutes, I remove the foil and turn on the broiler to crisp up the skin. After that, 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:

1. Brown the meat in the bottom of the crockpot. 
2. In a large skillet, over medium heat, sautee the veggies. Then, add them on top of the poultry to the slow cooker. 
3. Next, make the sauce in a pan on the stove and pour over the chicken. 
4. Slow cook on LOW for 4-6 hours. 

Expert tip

Brown the chicken first

When I sear the chicken, it leaves behind browned bits and chicken fat in the pan. That is where a lot of the deep savory flavor comes from. If I keep using that same skillet for the onion, garlic, mushrooms, and sauce, all of that flavor gets pulled into the casserole instead of being wasted. If there is a lot of grease in the skillet after browning the chicken, I carefully pour off the excess before cooking the vegetables.

More tips to consider:

• To save time, I use cream of mushroom soup instead of making the cream sauce from scratch. It is a quick shortcut when I need dinner done fast.
• After I drain and rinse vegetables, I always dry them well. Extra water can make the casserole too runny.
• If my casserole needs to be thicker, I use a cornstarch slurry or a roux and stir until it looks right. I add a little at a time so it does not get too thick.
• I take the casserole out when the chicken reaches 155 degrees F. It finishes cooking as it rests and rises to 165 degrees F.
• When I add the mushrooms to the skillet, I make sure they have space. If the pan is too full, they release liquid and steam instead of cooking down properly, which can make the casserole watery.
• After I add the cream, I wait until the sauce comes to a simmer and thickens slightly. Then I stir in the Parmesan so it melts into the sauce instead of clumping.
• I place the chicken skin side up and keep it that way so the skin has the best chance of staying crisp, especially when I broil at the end.

Recipe variations and add-ins:

• Different meat: When I do not have chicken, I use turkey, pork, ham, or beef instead. I keep the rest of the recipe the same and let the sauce do the work.
• More veggies: When I want it heartier, I add about 1 to 2 cups of vegetables like green beans, corn, carrots, peas, broccoli, asparagus, or cauliflower.
• Barbecue style: For a barbecue version, I skip the cream sauce and use about 1 cup of barbecue sauce. It changes the whole flavor and makes the casserole more smoky and saucy.
• Spicy option: For heat, I add 1 quarter teaspoon red pepper flakes or a pinch of cayenne pepper to the sauce. I start small and add more only if I want it stronger.
• Ranch flavor: To give the sauce a savory ranch flavor, mix in about a tablespoon of my homemade ranch seasoning mix.

Serving suggestions:

I like serving this creamy chicken and mushroom casserole with mashed potatoes or egg noodles, and I always add a few slices of beer bread on the table because everyone wants more of that white sauce. My family favorite side for this meal is my chipotle cilantro lime rice, and I serve the chicken right on top so dinner is filling and easy.

For wine, I reach for Pinot Noir, Garnacha, or Gamay because they pair well with the creamy sauce and savory mushrooms. On nights when I want something lighter, I serve it with a simple pear salad and for dessert, homemade key lime pie is perfect, and I love how the tangy and sweet flavors finish the meal.

How to store leftovers:

• Refrigerate: I store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: I let the leftovers cool, then place them in a freezer bag and freeze for up to 3 months.
• Defrost: I thaw the casserole in the fridge overnight for the best taste and texture.
• Reheating: I microwave it for 1 to 2 minutes, depending on how much I am reheating.

Frequently asked questions

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