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–+ servings

Creamy Chicken and Mushroom Casserole

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This comforting one-pan casserole features tender chicken in a creamy mushroom sauce, perfect for busy weeknights and family dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken coating
  • 5 pieces chicken breasts, chopped into big chunks or strips 1 kg / 2.25 lb
  • 45 g plain (all-purpose) flour for coating
  • 1/2 tsp salt for coating
  • 1/2 tsp black pepper for coating
  • 2 tbsp oil vegetable or light olive oil
For the sauce
  • 2 tbsp unsalted butter
  • 3 small-to-medium onions, peeled and finely diced
  • 5 cloves garlic, peeled and minced
  • 1 tsp dried thyme
  • 1/2 tsp celery salt optional
  • 25 g plain (all-purpose) flour for sauce
  • 1 litre chicken stock 4 1/4 cups
  • 300 ml milk whole or semi-skimmed
  • 2 tbsp freshly squeezed lemon juice juice of approx. 1 lemon
  • 20 pieces chestnut mushrooms, thickly sliced or cremini/white mushrooms
  • 1/2 tsp salt for the casserole
  • 1/2 tsp pepper for the casserole
  • 240 ml double (heavy) cream
  • 2 tbsp cornflour mixed with 5 tbsp cold water to make a slurry — optional
For serving
  • bunch parsley, chopped for finishing
  • servings mashed potatoes, sprouts, peas, sweetcorn to serve

Method
 

Preparation
  1. Put the chicken in a bowl. Add 45 g (6 tbsp) flour, 1/2 tsp salt and 1/2 tsp black pepper. Toss until the chicken is evenly coated.
  2. Heat 2 tbsp oil in a large frying pan over high heat. Brown the chicken in two batches so pieces get color. Remove with a slotted spoon and set aside.
Making the Sauce
  1. Lower the heat to low–medium. Add 2 tbsp butter to the same pan and let it melt. Add the diced onions, minced garlic, 1 tsp dried thyme and optional ½ tsp celery salt. Cook for about 5 minutes until the onions soften.
  2. Sprinkle 25 g (3 tbsp) flour over the onions. Stir constantly for about a minute — it will form a lumpy paste.
  3. Pour in a small splash of the 1 litre chicken stock and whisk to combine, breaking up lumps. Continue adding stock a little at a time while whisking until all the stock is incorporated and the sauce is smooth.
  4. Stir in 300 ml milk and keep stirring over the heat until the sauce thickens. Add 2 tbsp lemon juice.
Simmering
  1. Add the sliced mushrooms and the browned chicken back to the pan. Season with 1/2 tsp salt and 1/2 tsp pepper. Cover with a lid and simmer gently on the hob for 20 minutes.
  2. Alternatively, transfer to a casserole dish, cover with foil and bake at 175°C/350°F (fan) for 30 minutes.
Finishing Touches
  1. Remove the lid and stir in 240 ml double cream. Heat through for another 5 minutes.
  2. If you want a thicker sauce, gradually stir in the cornflour slurry until you reach the desired consistency.
  3. Finish with chopped parsley and serve with mashed potatoes and your favourite vegetables.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 35gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 5g

Notes

For variations, you can use chicken thighs instead of breasts, or make it dairy-free with plant-based cream. Serve with mashed potatoes for the best experience.
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