Creamy Chicken and Mushroom Casserole

Creamy Chicken and Mushroom Casserole is incredibly delicious, with tasty mushrooms and tender chicken thighs in a parmesan sauce. This casserole will make a perfect family dinner that everyone will love.

Casseroles are my favorite comfort food. They are so easy to make and can be tossed together quickly to feed a group with very little effort. This creamy chicken and mushroom casserole is a luxuriously rich and scrumptious dish that will please even the pickiest people. It has bold dark chicken thighs soaked in a homemade white sauce full of my favorite herbs, spices, mushrooms, garlic, and onions. 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 Casserole with mushrooms is very easy to make and ready in 30 minutes. With little time and effort, you will have quick and delicious comfort food to serve for the whole family during busy weeknights. 

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 give a richer and more profound flavor.

However, chicken breasts work perfectly fine as well. You can also make it ahead and save it for later. It will taste even better as the flavors will sit together. The chicken in the creamy sauce is perfect to serve over egg noodles, pasta, or rice. 

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.

I often make this Cheesy Crack Chicken Casserole, White Pizza Casserole, and obviously Mac and Cheese Casserole.

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

Special items:

• Skillet – To cook the chicken and vegetables.
• Casserole dish – 9×13 inch casserole dish for baking the casserole.
• Bowls
• Cooking utensils

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.
• Parsley – Fresh, clean, and peppery with a grassy flavor and hints of pine.
• Salt
• Pepper

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.
• Salt
• Pepper

How to make the best creamy chicken and mushroom casserole?

1. Preheat and prepare the oven: Preheat the oven to 375 degrees F, place the oven rack in the middle slot, and lightly grease a 9×13 casserole dish.
2. Brown the chicken: Now, heat three tablespoons of olive oil in a skillet over medium-high heat. Once it is hot, add the chicken, skin side down. Cook for two minutes, until it is golden brown, before flipping and letting it brown on the other side. Then, remove the chicken and place it on a plate, covered with foil for now.
3. Saute the veggies: Add more oil if needed and then cook the onion for one to two minutes, stirring occasionally, before adding the garlic. Saute for another minute. Next, add in the mushrooms, parsley, thyme, paprika, salt, and pepper. Stir as it cooks for another five minutes or until it is softened. Spread the mushroom mixture onto the bottom of the casserole dish.
4. Make the sauce: Using the same skillet, melt two tablespoons of butter over medium heat. Add flour and whisk until it is lightly golden and mixed, about one to two minutes. Slowly add in the chicken broth a little at a time while whisking constantly until it is smooth.
5. Add cream: Pour in one cup of whipping cream and whisk until smooth until it comes to a simmer. Let it simmer for two minutes and season with salt and pepper. Stir in the grated parmesan cheese until melted.
6. Bake the chicken: After, pour the sauce on top of the mushroom mixture in the casserole dish. Add more parmesan if desired. Then put the chicken on top, skin side up. Cover with foil and bake for 30 to 40 minutes. During the last five minutes, remove the foil and turn on the broiler to make it crispy.
7. Rest and serve: Let the chicken rest for 15 minutes before serving.

Crockpot chicken and mushrooms:

Alternatively, 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

What are the secrets to a great casserole

Anyone can make a casserole, but making a great casserole is a little bit trickier. First, the most important thing is the dish. 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.

Also, watch out for mushy vegetables like spinach, chard, and kale. They should be blanched before putting them in the casserole, or they will release a lot of moisture, making the casserole a mushy and watery mess. Always drain and dry any other vegetables that are being added. Too much liquid in a casserole is one of the main complaints. If chopping your own vegetables, chop them thin so they cook faster, too.

Do not forget about the topping. Sometimes, people toss some cheese on top and call it a day. But every casserole needs a topping like cornflakes, chips, crackers, breadcrumbs, or nuts. Something with texture. 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. Otherwise, it will still be runny when it is served.

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.

Frequently asked questions

Why is my creamy chicken and mushroom casserole so watery?

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.

How can I thicken my casserole?

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. Just mix one part cornstarch with two parts water until smooth, and then stir it into the casserole until it thickens up. Roux is made with fat and flour, and it has to be cooked, but it produces a consistency similar to that of hummus.

Can I substitute the mushrooms?

If you cannot find Baby Bella mushrooms, any other mushrooms will work. They are actually cremini mushrooms, so those are perfect. Portobello mushrooms are just larger cremini mushrooms, so they can be chopped to the right size, and they will work exactly the same. White button mushrooms will also work perfectly. They are a little softer, but just cut them a bit thicker. Or, instead of mushrooms, try eggplants, zucchini, or tofu.

How do I know when my casserole is done?

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.

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.   

More delicious casserole recipes:

Recipe tips:

• To save time, use cream of mushroom soup instead of making the cream sauce from scratch. 
• Too much broth or butter or insufficient flour can cause a watery casserole.
• Another issue that can cause the casserole to be too runny is if the chicken has too much grease. After browning it, blot it well to remove the excess.
• Be sure to dry the vegetables after draining and rinsing as well.
• To thicken your 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.