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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 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
  1. Begin by placing the chicken in a bowl with the flour, salt, and pepper. Toss well to coat the chicken evenly.
  2. Heat oil over high heat in a large frying pan. In batches, add the chicken and brown on all sides. Remove and set aside.
  3. 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
  1. Sprinkle additional flour over the onion mix and stir for a minute. Gradually pour in chicken stock, whisking to combine.
  2. Pour in the milk, stirring until the sauce thickens. Add lemon juice.
Combine and Simmer
  1. Add the sliced mushrooms and the previously browned chicken. Season with salt and pepper, cover the pan, and let it simmer for 20 minutes.
  2. Optionally, transfer to a casserole dish and bake in a preheated oven at 175C/350F for 30 minutes.
Finishing Touch
  1. Remove the lid and stir in double cream, heating through for another 5 minutes.
  2. Mix in cornflour slurry for desired thickness.
  3. 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.