Creamy Chicken and Mushroom One Pan Casserole

Creamy Chicken and Mushroom One Pan Casserole is a dish that effortlessly combines comforting flavors with the convenience of one-pan cooking. This recipe is perfect for a cozy family dinner, offering a warm and hearty meal that will take you back to the familiar flavors of home-cooked comfort. With its creamy sauce, tender chicken, and earthy mushrooms, this casserole becomes a nostalgic reminder of family gatherings and shared meals around the table. With a step-by-step approach, you’ll have a delicious dinner ready in no time.

Ingredients

5 chicken breasts (1kg/2.25 lb), chopped into big chunks or strips: Juicy and protein-packed, these chicken pieces provide the hearty base for the casserole.
45 g (6 tbsp) plain (all-purpose) flour: This will help create a lovely, thick sauce, adding body and texture.
1/2 tsp salt and 1/2 tsp black pepper: Essential seasonings to enhance the flavors of the dish.
2 tbsp oil: For frying, ensuring the chicken gets a beautiful golden crust.
2 tbsp unsalted butter: Adds richness and flavor to the sautéed onions and garlic.
3 small-to-medium onions (peeled and finely diced): Their sweetness will caramelize beautifully, adding depth to the sauce.
5 cloves garlic (peeled and minced): Provide aromatic and flavorful notes.
1 tsp dried thyme: A fragrant herb that complements the chicken and mushrooms perfectly.
1/2 tsp celery salt (optional): For an added earthy flavor.
25 g (3 tbsp) plain (all-purpose) flour: For thickening the sauce further.
1 litre (4 1/4 cups) chicken stock: A flavorful base that brings everything together.
300 ml (1 1/4 cups) milk (whole or half-fat): For creaminess and a luscious texture.
2 tbsp freshly squeezed lemon juice (juice of approx. 1 lemon): Zesty brightness that balances the richness.
20 chestnut mushrooms (thickly sliced): Earthy and hearty, they enhance the texture of the casserole.
1/2 tsp salt and 1/2 tsp pepper: Helps to ensure the casserole is seasoned correctly.
240 ml (1 cup) double (heavy) cream: Adds luxuriously creamy depth.
2 tbsp cornflour (mixed with 5 tbsp cold water – to make a slurry, optional): Helps thicken the sauce if desired.
Small bunch parsley (chopped): Freshness to brighten up the dish.
Mashed potatoes, sprouts, peas, and sweetcorn: Perfect vegetable accompaniments, providing nutrition and complementing the casserole.

Step-by-Step Directions

Prepare the Chicken: Begin by placing the chicken in a bowl with the flour, salt, and pepper. Toss well to coat the chicken evenly in the mixture for a flavorful crust.
Brown the Chicken: Heat oil over high heat in a large frying pan (skillet). In batches, add the chicken and brown on all sides. It doesn’t need to be cooked through at this stage. Once browned, remove the chicken with a slotted spoon and set it aside.
Sauté Aromatics: Add the butter to the same pan over medium heat. Once melted, toss in the onions, garlic, dried thyme, and celery salt (if using). Let them cook for about 5 minutes until the onions soften and become translucent.
Create the Sauce Base: Sprinkle the additional flour over the onion mix and stir for a minute. Gradually pour in a splash of chicken stock, whisking until combined. Continue adding the stock a little at a time, stirring until you achieve a smooth sauce with no lumps.
Incorporate Dairy and Chicken: Now pour in the milk, stirring continuously over the heat until the sauce thickens. Add the freshly squeezed lemon juice, which imparts a delightful tang.
Add Mushrooms and Chicken: Add the sliced mushrooms alongside the previously browned chicken, season with salt and pepper, then cover the pan and let it simmer gently for 20 minutes.
Optional Oven Method: For those who prefer an oven casserole, transfer the mixture to a casserole dish. Cover with foil and bake in a preheated oven at 175C/350F (fan) for 30 minutes.
Finish with Cream: After simmering or baking, remove the lid from the pan and stir in the double cream, heating through for another 5 minutes. If a thicker sauce is desired, mix in the cornflour slurry gradually until the sauce reaches the preferred thickness.
Serve and Garnish: Dish out the creamy casserole, serving it with your choice of mashed potatoes, sprouts, peas, and sweetcorn. Sprinkle with fresh parsley for a finishing touch.

Tips & Tricks

Chicken Variations: Feel free to use leftover chicken or rotisserie chicken for an even quicker meal.
Mushroom Options: Exotic mushrooms such as shiitake or portobello can add distinct flavors.
Add Vegetables: Mix in seasonal vegetables to increase nutrition, such as spinach or carrots.
Spice It Up: For those who enjoy some heat, consider adding crushed red pepper flakes or chopped chili.

Serving Suggestions & Pairings

This Creamy Chicken and Mushroom One Pan Casserole pairs well with simple sides like creamy mashed potatoes or crusty bread which can soak up all that rich, savory goodness. Accompany it with seasonal vegetables like sprouts, peas, and sweetcorn, or even a fresh garden salad for a balanced meal. It’s ideal for weeknight dinners, potlucks, or even a cozy Sunday family meal.

Nutritional Information

Each serving of this casserole provides approximately 550-600 calories, depending on specific ingredient choices and portion sizes. It’s rich in protein from the chicken and includes carbohydrates from any sides you choose to serve it with. Remember to balance your meal with nutritious vegetables for a well-rounded dinner.

Storing Tips & Variations

Storing: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: If you wish to freeze the casserole, do so in an airtight, freezer-safe container. It can last for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the casserole gently on the stovetop over low heat or in the oven at 180C/350F until warmed through.
Variations: For a different flavor profile, consider substituting different proteins like turkey or even tofu. Experiment with various herbs, like rosemary or oregano, to change the aromatic notes!

Conclusion

There’s nothing quite like a bowl of Creamy Chicken and Mushroom One Pan Casserole to bring warmth and comfort on a busy weeknight or during a family gathering. This recipe is not only easy to make but also promises immense flavor with every bite. We encourage you to try this dish and share your experience, maybe even tweak it to suit your tastes!

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken; just be sure to thaw it completely before cooking to ensure even cooking.
Is this recipe dairy-free?
For a dairy-free version, substitute the milk and cream with non-dairy options and ensure your chicken stock is also dairy-free.
What can I use instead of chicken stock?
You can use vegetable stock or homemade broth for a different flavor base.
Can I make the casserole in advance?
Absolutely! You can prepare the casserole up to a day in advance and store it in the fridge until you’re ready to bake.
Is it adaptable for gluten-free diets?
Yes, you can swap regular flour for gluten-free flour or cornstarch, ensuring that your chicken stock is also gluten-free.

Creamy Chicken and Mushroom One Pan Casserole

A comforting one-pan casserole featuring tender chicken, earthy mushrooms, and a creamy sauce, perfect for family dinners.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 575

Ingredients Method Notes

Ingredients

Main Ingredients

5 pieces chicken breasts (1kg/2.25 lb), chopped into big chunks or strips Juicy and protein-packed as the base for the casserole.
45 g plain (all-purpose) flour Helps create a thick sauce.
1/2 tsp salt Essential for enhancing flavors.
1/2 tsp black pepper Essential for enhancing flavors.
2 tbsp oil For frying the chicken.
2 tbsp unsalted butter Adds richness to the sautéed ingredients.
3 pieces small-to-medium onions, peeled and finely diced Adds sweetness and depth.
5 cloves garlic, peeled and minced Provides aromatic flavor.
1 tsp dried thyme Compliments the chicken and mushrooms.
1/2 tsp celery salt (optional) Adds earthiness.
25 g plain (all-purpose) flour For thickening the sauce further.
1 litre chicken stock A flavorful base for the casserole.
300 ml milk (whole or half-fat) Adds creaminess.
2 tbsp freshly squeezed lemon juice Balances the richness.
20 pieces chestnut mushrooms, thickly sliced Enhances texture.
240 ml double (heavy) cream Adds luxurious creaminess.
2 tbsp cornflour (mixed with 5 tbsp cold water – to make a slurry, optional) Helps thicken the sauce.
1 small bunch parsley, chopped For garnish.

Serving Suggestions

mashed potatoes, sprouts, peas, and sweetcorn Perfect vegetable accompaniments.

Method

Preparation

Begin by placing the chicken in a bowl with the flour, salt, and pepper. Toss well to coat the chicken evenly.
Heat oil over high heat in a large frying pan. In batches, add the chicken and brown on all sides. Remove and set aside.
Add butter to the same pan over medium heat. Once melted, add onions, garlic, dried thyme, and celery salt. Cook for about 5 minutes until onions are translucent.

Making the Sauce

Sprinkle additional flour over the onion mix and stir for a minute. Gradually pour in chicken stock, whisking to combine.
Pour in the milk, stirring until the sauce thickens. Add lemon juice.

Combine and Simmer

Add the sliced mushrooms and the previously browned chicken. Season with salt and pepper, cover the pan, and let it simmer for 20 minutes.
Optionally, transfer to a casserole dish and bake in a preheated oven at 175C/350F for 30 minutes.

Finishing Touch

Remove the lid and stir in double cream, heating through for another 5 minutes.
Mix in cornflour slurry for desired thickness.
Serve garnished with parsley alongside your choice of sides.

Notes

Feel free to use leftover chicken or rotisserie chicken for a quicker meal. Consider using exotic mushrooms for distinct flavors.