Creamy Chicken and Mushroom Bake is one of those comforting dishes that feels like a warm hug after a long day. Growing up in the Midwest, casseroles were a staple in our household, and this dish brings back those cozy family dinner memories. It’s perfect for those busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. Plus, it’s a great way to use up any leftover chicken you might have. Trust me, once you try this, it will become a regular in your meal rotation.
This Creamy Chicken and Mushroom Bake pairs beautifully with a simple green salad or some steamed green beans to add a pop of color and freshness to your plate. If you’re in the mood for something a bit heartier, try serving it with a side of garlic mashed potatoes or a warm loaf of crusty bread to soak up all that creamy goodness.
Creamy Chicken and Mushroom Bake
Servings: 4
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1/2 cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and mushrooms, and cook until the mushrooms are browned and tender, about 5 minutes.
Stir in the dried thyme, chicken broth, and heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
Return the cooked chicken to the skillet and stir to combine. Transfer the mixture to a baking dish.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you’re a fan of spice, add a pinch of red pepper flakes to the sauce for a little kick. You can also swap out the mozzarella for cheddar or Gruyère for a different flavor profile. For a vegetarian version, replace the chicken with a can of drained chickpeas or some cubed tofu.