Print

Creamy Chicken and Mushroom One Pan Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting creamy chicken and mushroom casserole made in one pan with tender chicken, sautéed mushrooms, and a rich, velvety sauce. Perfect served over mashed potatoes or seasonal vegetables for a hearty family meal.

Ingredients

  • 5 chicken breasts (1 kg/2.25 lb), chopped into chunks or strips
  • 45 g (6 tbsp) plain (all-purpose) flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp oil
  • 2 tbsp unsalted butter
  • 3 small-to-medium onions, finely diced
  • 5 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp celery salt (optional)
  • 25 g (3 tbsp) plain (all-purpose) flour
  • 1 litre (4 1/4 cups) chicken stock
  • 300 ml (1 1/4 cups) milk
  • 2 tbsp lemon juice
  • 20 chestnut mushrooms, thickly sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 240 ml (1 cup) double (heavy) cream
  • 2 tbsp cornflour mixed with 5 tbsp cold water (optional slurry)
  • Small bunch parsley, chopped

Instructions

  1. Toss the chicken pieces in flour, salt, and pepper until evenly coated.
  2. Heat oil in a large frying pan over high heat and brown the chicken in batches. Remove and set aside.
  3. In the same pan, melt the butter over low-medium heat. Add onions, garlic, thyme, and celery salt, and cook for about 5 minutes until softened.
  4. Stir in the flour and cook for 1 minute until combined.
  5. Gradually add the chicken stock a little at a time, whisking constantly until a smooth sauce forms.
  6. Stir in the milk and cook until the sauce thickens, then add the lemon juice.
  7. Add mushrooms, browned chicken, salt, and pepper. Cover and simmer gently for 20 minutes on the stovetop, or transfer to a casserole dish and bake at 175°C/350°F for 30 minutes.
  8. Stir in the cream and heat for another 5 minutes until warmed through.
  9. If needed, thicken with the cornflour slurry, adding a little at a time until desired consistency is reached.
  10. Serve hot with mashed potatoes and vegetables, and garnish with chopped parsley.

Notes

  • Brown the chicken in batches to avoid steaming and ensure better flavor.
  • The sauce will thicken further as it rests.
  • Use the cornflour slurry only if you prefer a thicker sauce.
  • Great served with mashed potatoes, peas, or seasonal vegetables.
  • Can be baked or simmered on the stovetop depending on preference.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-and-mushroom-one-pan-casserole-recipe/