Creamy Chicken Casserole with Mushrooms – The Ultimate Comfort Food

When it comes to cozy, hearty dinners that warm both the belly and the soul, few dishes beat a creamy chicken casserole. This dish is loaded with tender chicken, earthy mushrooms, and a velvety homemade sauce that ties everything together. Whether you’re planning a Sunday dinner, a meal-prep option, or a comforting family-style dish, this chicken casserole is sure to become a favorite in your recipe collection.

In this article, we’ll walk you through the full step-by-step process of making this creamy chicken casserole, share tips for success, explore variations, and give you ideas for sides, storage, and reheating.

Why You’ll Love This Creamy Chicken Casserole

✔️ Rich, creamy, and flavorful – thanks to a homemade mushroom sauce with butter, broth, and cream.
✔️ Family-friendly – everyone will be asking for seconds.
✔️ Budget-conscious – made with everyday pantry and fridge staples.
✔️ Versatile – add veggies, switch up the protein, or play with different seasonings.
✔️ Perfect for gatherings – it serves 6–8, making it a great choice for dinner parties.

Ingredients You’ll Need

Here’s everything required for this chicken and mushroom casserole:

For the Chicken:

2½ lbs chicken breasts (about 4–5 large) – cut into 1-inch strips.
1½ tsp sea salt + ¼ tsp black pepper – simple seasoning for balance.
1 cup all-purpose flour – for dredging and creating a light crust.
6 Tbsp olive oil, divided – for searing and sautéing.

For the Vegetables:

1 lb white mushrooms – thickly sliced for earthy flavor.
1 medium onion – finely diced for a sweet, aromatic base.
3 garlic cloves – minced for depth of flavor.

For the Creamy Sauce:

3 Tbsp unsalted butter – base for the roux.
3 Tbsp all-purpose flour – thickens the sauce.
1½ cups chicken broth – adds savory richness.
1 Tbsp lemon juice – balances the cream with brightness.
1 cup half and half – creamy, smooth finish (substitute with ½ cup milk + ½ cup heavy cream if preferred).

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Cut chicken breasts into 1-inch strips. Season with 1½ teaspoons sea salt and ¼ teaspoon black pepper. Dredge lightly in flour to create a thin coating—this helps the chicken brown beautifully.

Step 2: Sear the Chicken

Heat 3 tablespoons of olive oil in a skillet over medium heat. Cook the chicken strips in batches, about 4–5 minutes per side, until golden brown. Transfer them to a baking dish.

Step 3: Cook the Vegetables

Add the remaining 3 tablespoons of olive oil to the skillet. Sauté mushrooms for 5 minutes until golden and softened. Remove and set aside. Then add onion and garlic, cooking for 2–3 minutes until aromatic.

Step 4: Make the Cream Sauce

Melt butter in the same skillet. Whisk in flour to form a roux and cook for 1–2 minutes. Gradually add chicken broth while stirring, ensuring a smooth sauce. Mix in lemon juice and half and half, simmering until thickened.

Step 5: Combine and Bake

Return mushrooms to the sauce and stir to coat. Pour sauce and mushrooms over chicken in the baking dish. Bake at 350°F (175°C) uncovered for 25–30 minutes, until bubbling and chicken is fully cooked.

Step 6: Serve and Enjoy

Remove from oven, garnish with fresh herbs like parsley or thyme, and serve hot.

Tips for the Best Creamy Chicken Casserole

Don’t skip dredging the chicken – it creates a lovely crust and helps the sauce stick.
Brown in batches – overcrowding the pan will steam the chicken instead of searing.
Use fresh mushrooms – canned mushrooms won’t give the same depth of flavor.
Simmer the sauce gently – don’t boil or the cream can separate.
Let it rest before serving – 5 minutes helps the sauce thicken and settle.

Variations to Try

Cheesy Chicken Casserole – Stir in 1 cup shredded mozzarella or Gruyère before baking.
Vegetable Boost – Add peas, carrots, or spinach for more nutrition.
Herb Upgrade – Fresh thyme, rosemary, or tarragon enhance the creamy sauce.
Low-Carb Version – Swap flour for almond flour and use heavy cream for richness.
Gluten-Free Option – Replace flour with cornstarch slurry for thickening.

What to Serve with Creamy Chicken Casserole

This casserole pairs perfectly with:

Rice or Mashed Potatoes – to soak up that delicious sauce.
Buttered Egg Noodles – another cozy pairing.
Roasted Vegetables – like carrots, broccoli, or green beans.
Crusty Bread or Dinner Rolls – perfect for mopping up creamy goodness.
Simple Green Salad – to balance richness with freshness.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove or in the oven at 325°F. Add a splash of broth or cream if the sauce thickens too much.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and work beautifully in casseroles.

2. Can I make this ahead of time?
Yes, assemble the casserole (without baking) and refrigerate for up to 24 hours. Bake before serving.

3. Can I add cheese to the sauce?
Absolutely. Parmesan, cheddar, or Gruyère add delicious richness.

4. How do I prevent the sauce from curdling?
Keep the heat low and stir continuously when adding cream.

5. What mushrooms work best?
White mushrooms are great, but baby bella or cremini mushrooms add more depth.

Final Thoughts

This Creamy Chicken Casserole with Mushrooms is the definition of comfort food—rich, satisfying, and absolutely delicious. It’s an easy yet impressive dish that’s perfect for family dinners, holidays, or whenever you’re craving something warm and hearty.

With its golden seared chicken, earthy mushrooms, and creamy homemade sauce, this recipe is guaranteed to become a staple in your kitchen. Serve it with a side of rice, mashed potatoes, or fresh bread, and watch it disappear from the table in no time!