Go Back
- 4 boneless, skinless chicken breasts - 2 cups button mushrooms, sliced - 1 onion, diced - 4 cloves garlic, minced The main ingredients are key to a tasty casserole. The chicken serves as the protein base. I prefer using boneless, skinless chicken breasts for their tenderness. The mushrooms add a rich, earthy flavor. I always choose button mushrooms for their mild taste. Onions and garlic provide a fragrant aroma, making the dish comforting and warm. - 1 cup chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup shredded cheddar cheese - 1 cup cooked rice (white or brown) - 2 tablespoons olive oil - Salt and pepper to taste Seasonings and additions elevate the dish. Chicken broth and heavy cream create a creamy base. I like adding thyme and oregano for a fresh herb taste. The cheese melts beautifully, making the casserole gooey and rich. Cooked rice adds substance and helps soak up the sauce. Olive oil is essential for sautéing the veggies. - Fresh parsley, chopped (for garnish) Garnishing with fresh parsley adds color and brightness. It also gives a fresh flavor that contrasts well with the creamy casserole. I suggest using a generous sprinkle right before serving. This simple addition makes your dish look fancy and inviting. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Gather your chicken breasts and slice the mushrooms. - Dice the onion and mince the garlic. - In a large skillet, heat two tablespoons of olive oil over medium heat. - Add the diced onion and sauté for about 3-4 minutes. - When the onion is soft, add the minced garlic and sliced mushrooms. - Cook for 5-7 minutes until the mushrooms are tender. - Season the chicken breasts with salt, pepper, dried thyme, and oregano on both sides. - Push the cooked mushrooms to one side of the skillet. - Add the seasoned chicken breasts to the other side. - Sear the chicken for 3-4 minutes on each side until golden brown. - Pour in one cup of chicken broth and one cup of heavy cream. - Stir the mixture and let it simmer gently. - Add in one cup of cooked rice and half of the shredded cheddar cheese. - Stir well to combine all the flavors. - Transfer the mixture to a greased casserole dish, spreading it evenly. - Top with the remaining shredded cheese. - Cover the dish with aluminum foil and bake for 20 minutes. - After 20 minutes, remove the foil and bake for another 10-15 minutes. - The cheese should be bubbly and golden brown when done. To get great results, sear the chicken well. Start with a hot skillet. Use olive oil and let it heat up. Add the seasoned chicken breasts and don’t move them for 3-4 minutes. This helps form a nice crust. Flip them and sear the other side. This locks in the juices. When you sauté vegetables, aim for maximum flavor. Start with onions. Cook them until they turn soft and clear. Then add garlic and mushrooms. Keep stirring so they cook evenly. This caramelizes the onions and brings out sweet flavors. To boost the taste, add herbs and spices. Thyme and oregano give a warm flavor. You can also try adding a pinch of paprika or rosemary for a kick. Fresh herbs can also brighten the dish. Using different types of cheese can change the taste. Cheddar is a classic choice, but try gouda or mozzarella for a twist. Mixing cheeses adds depth to the dish. For a beautiful presentation, serve the casserole in individual bowls. Sprinkle fresh parsley on top for color. This adds a nice touch and makes it look fancy. Pair this casserole with a green salad. A simple side of mixed greens works well. You can also serve it with crusty bread for a heartier meal. Enjoy your delicious garlic mushroom chicken casserole! Pro Tips Use Fresh Ingredients: Fresh mushrooms and herbs will enhance the flavor of your casserole, making it more vibrant and aromatic. Customize the Cheese: Feel free to mix different types of cheese, like mozzarella or gouda, for a unique twist on the classic flavor. Make it Ahead: This casserole can be prepared in advance and stored in the refrigerator, making it a perfect dish for meal prep or potlucks. Adjust the Creaminess: For a lighter version, use half-and-half instead of heavy cream, or replace some of the cream with additional chicken broth. {{image_2}} You can change the chicken for other proteins. Try turkey, shrimp, or tofu. This makes the dish new and fun. If you need it vegan, use mushrooms and a plant-based cream. For gluten-free, swap rice with quinoa or gluten-free pasta. You can add more veggies to your casserole. Spinach, bell peppers, or zucchini all work well. They add color and nutrition. Adjust spices too. More garlic gives it a kick, while fresh herbs can add brightness. Experiment with what you love! If you want to use a slow cooker, brown the chicken first. Then add all other ingredients. Cook on low for 6-8 hours. For an Instant Pot, sauté the onions and garlic. Then, add the rest of the ingredients. Cook for 10 minutes on high pressure. Both methods make a tasty casserole! To keep your garlic mushroom chicken casserole fresh, follow these tips: - Refrigerate promptly: Store leftovers in the fridge within two hours of cooking. - Use airtight containers: Glass or plastic containers with tight lids work best. - Label your containers: Write the date so you know when to eat them. When it's time to enjoy your leftovers, reheating is key: - Oven method: Preheat the oven to 350°F (175°C). Cover the casserole with foil and bake for 20 minutes. - Microwave method: Use a microwave-safe dish. Heat in short bursts, stirring in between, until warm. - Maintain texture: Add a splash of broth or cream when reheating to keep it moist. Want to save some for later? Freezing is a great option: - Cool before freezing: Let the casserole cool completely before wrapping it. - Wrap securely: Use plastic wrap, then aluminum foil to prevent freezer burn. - Thawing: For best results, thaw in the fridge overnight before reheating. - Reheat from frozen: If you’re in a hurry, bake it directly from the freezer. Just add extra time to the cooking. It takes about 50 minutes to cook this casserole. This includes 15 minutes of prep and 35 minutes of baking. You will need to bake it for 20 minutes covered and about 10-15 minutes uncovered. This ensures the cheese gets nice and golden. Yes, you can use frozen chicken. Just make sure to thaw it first. Cooking frozen chicken directly may lead to uneven cooking. Thawing helps the chicken cook through evenly and stay juicy. You can use many different cheeses. Some good options are mozzarella, gouda, or even pepper jack. Each cheese will bring a unique flavor. Feel free to mix or match based on your tastes. Absolutely! This casserole is great for meal prep. You can make it ahead and store it in the fridge. Just heat it up when you’re ready to eat. It holds up well, so you can enjoy it throughout the week. Yes, you can make this recipe ahead of time. You can assemble it and store it in the fridge before baking. Just cover it tightly with foil. When ready, bake it without thawing. Adjust the cooking time if needed. This article covered how to make a tasty garlic mushroom chicken casserole. We explored the key ingredients, from chicken to creamy broth. I shared step-by-step instructions for prepping and baking. You learned tips for flavor, serving ideas, and variations to fit different diets. In the end, this dish is adaptable and delicious. You can easily store leftovers and enjoy them later. Now, get cooking and impress your family with this comforting meal!

Garlic Mushroom Chicken Casserole

A creamy and savory chicken casserole with garlic, mushrooms, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups button mushrooms, sliced
  • 1 piece onion, diced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cup shredded cheddar cheese
  • 1 cup cooked rice
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 5-7 minutes until the mushrooms are softened.
  • While the vegetables are cooking, season the chicken breasts with salt, pepper, thyme, and oregano on both sides.
  • Push the mushroom mixture to one side of the skillet and add the seasoned chicken breasts. Sear them for about 3-4 minutes on each side until they are golden brown.
  • Pour in the chicken broth and heavy cream, then stir everything together. Allow the mixture to come to a gentle simmer.
  • Stir in the cooked rice and half of the shredded cheddar cheese until everything is well combined.
  • Transfer the mixture to a greased casserole dish, spreading it out evenly.
  • Top with the remaining shredded cheese.
  • Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
  • Once done, remove from the oven and let it sit for a few minutes before garnishing with fresh parsley.

Notes

Serve hot in individual bowls, garnished with parsley and a side of green salad.
Keyword casserole, cheese, chicken, garlic, mushrooms