Creamy Mushroom Chicken Casserole
This Creamy Mushroom Chicken Casserole is a rich, comforting one-dish dinner made with tender chicken, sautéed mushrooms, and a velvety cream sauce. Perfect for busy weeknights or cozy family dinners, this easy mushroom chicken casserole reheats beautifully and is great for meal prep.
Ingredients
- Main Ingredients
- 3 cups cooked chicken shredded or cubed
- 2 cups fresh mushrooms sliced
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil or butter
- Creamy Sauce
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional Additions
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked rice or egg noodles for base layer
Instructions
- Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
- If using rice or noodles, cook according to package directions.
- Sauté the Vegetables
- Heat olive oil in a skillet over medium heat.
- Cook onions for 3–4 minutes until softened.
- Add mushrooms and cook until tender and lightly browned.
- Stir in garlic and cook 30 seconds. Remove from heat.
- Prepare the Sauce
- In a large bowl, mix cream of mushroom soup, sour cream, and chicken broth.
- Add thyme, salt, and pepper.
- Stir in cooked chicken.
- Fold in sautéed mushroom mixture.
- Assemble
- If using rice or noodles, spread evenly in baking dish.
- Pour chicken mixture over the base.
- Top with shredded cheese if desired.
- Bake
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Internal temperature should reach 165°F (74°C).
- Rest & Serve
- Let rest 5–10 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
- Always sauté mushrooms first to prevent excess moisture.
- Taste the sauce before baking and adjust seasoning.
- Add a splash of broth when reheating to keep it creamy.
- Store in refrigerator up to 4 days.
- Freeze up to 2 months.