Emily Johnson
Chicken mushroom casserole is a hearty, creamy dish that is perfect for family gatherings or parties. It is a versatile dish that can be made in a large frying pan or casserole pan and baked in the oven or cooked on the hob. The recipe typically includes chicken, mushrooms, and a creamy sauce, with variations including the addition of vegetables, pasta, or rice. The casserole can also be customised with different types of mushrooms, such as white button, baby bella, or cremini mushrooms, and can be made ahead of time and frozen for later.
| Characteristics | Values |
|---|---|
| Type of Dish | Casserole |
| Cuisine | American |
| Main Ingredients | Chicken, Mushrooms |
| Other Ingredients | Butter, Flour, Oil, Garlic, Onion, Lemon Juice, Chicken Broth, Half & Half, Salt, Pepper, Parsley, White Wine, Sage, Heavy Cream, Sour Cream, Mozzarella, Parmesan, Spinach, Rice, Pasta, Cornflour |
| Cooking Techniques | Sauteing, Baking, Frying, Whisking, Simmering |
| Cook Time | 20-45 minutes |
| Course | Main Course |
| Serving Temperature | Hot |
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What You'll Learn
Chicken and mushroom preparation
Chicken and mushroom casserole is a hearty and comforting dish, perfect for family meals and gatherings. It can be made in a large frying pan or casserole pan and baked in the oven. Here is a step-by-step guide to preparing this delicious casserole:
Start by seasoning your chicken with salt and pepper on both sides and dredging it in flour. This step ensures that the chicken is flavoured and creates a coating that will seal in the juices during cooking. Heat a large skillet or frying pan over medium-high heat and add oil. Once the oil is hot, carefully place the chicken pieces into the pan, being careful not to crowd the pan. Cook the chicken in batches if needed. Sear the chicken until it is golden brown on both sides, then transfer it to a casserole baking dish. You don't need to cook the chicken through at this stage as it will continue cooking in the oven.
Next, prepare your mushrooms. You can use a variety of mushrooms such as chestnut, cremini, oyster, shiitake, or white button mushrooms. Slice or chop the mushrooms to your desired size. Add more oil to the same pan and sauté the mushrooms until they are soft and golden. You can also add diced onions and garlic to the mushrooms for extra flavour. Cook this mixture for about 1-2 minutes, then spread it over the chicken in the casserole dish.
In a separate saucepan or the same pan, melt some butter and whisk in flour to create a roux. Cook this mixture until it turns lightly golden, then slowly add your liquid ingredients. You can use chicken broth, chicken stock, milk, or cream, along with lemon juice, white wine, or dry sherry for added flavour. Whisk the mixture until smooth and season with salt and pepper to taste. You can also add herbs like thyme or nutmeg for extra aroma. Bring the sauce to a simmer until it thickens.
Combining and Baking:
Now it's time to combine all the ingredients. Pour the sauce over the chicken and mushroom mixture in the casserole dish. Cover the dish with aluminium foil or a lid and bake in the preheated oven. The baking time will vary depending on your oven and the type of casserole dish used. For a glass or ceramic casserole dish, baking may take longer than a metal pan. Bake the casserole until it is bubbly and heated throughout, usually around 30- 45 minutes.
Once the casserole is cooked, remove it from the oven and let it stand for a few minutes before serving. You can garnish it with fresh herbs like parsley, thyme, or grated Parmesan cheese. Chicken and mushroom casserole goes well with sides like mashed potatoes, rice, vegetables, or a fresh green salad.
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Sautéing the chicken
Once the oil is hot, it's time to add the chicken. Work in batches if needed and sauté the chicken until it is golden brown. This step should only take a few minutes per side. Don't worry about cooking the chicken through at this stage, as it will continue to cook in the oven. The goal is to create a delicious golden crust and lock in the juices.
When the chicken is nicely browned, transfer it to a 13x9 casserole baking dish. It is important to use a dish that is large enough to avoid overcrowding, which can affect cooking time and temperature. At this point, you can scrape any debris from the skillet and add more oil to sauté the mushrooms and onions.
If you are using a slow cooker, you can brown the chicken directly in the pot using the sauté function. This allows you to use the same pot for the entire recipe, making cleanup easier. Whether you are using a skillet or a slow cooker, sautéing the chicken is a crucial step in developing flavour and texture for your casserole.
Some recipes call for using cooked chicken in the casserole. In this case, you can skip the sautéing step and simply stir the cooked chicken into the casserole at the same time as you add dairy products like sour cream or heavy cream. This is a great option if you have leftover cooked chicken and want to give it new life in a delicious casserole.
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Making the sauce
To make the sauce for a chicken mushroom casserole, you'll first need to melt some butter in a medium saucepan. The exact amount varies depending on the recipe, but generally, you'll need around 3 tablespoons. Next, whisk in some flour—about 3 tablespoons—until the mixture is lightly golden, which should take around 1-2 minutes.
Then, add your choice of liquid. You can use chicken broth or stock, white wine, milk, or a combination of these. You'll need around 1 1/2 cups of liquid in total. If you like, you can also add some lemon juice at this stage—about 1 tablespoon. Season with salt, pepper, and any other spices or herbs of your choice, such as sage, nutmeg, or thyme. Whisk the sauce until it is smooth and simmering.
If you want a thicker sauce, you can add a cornstarch or cornflour slurry. Mix about 2 tablespoons of cornstarch or cornflour with 5 tablespoons of cold water, then stir this into your sauce a little at a time until you reach your desired consistency.
Finally, add some cream or sour cream to the sauce. Stir it through until well combined, being careful not to let the sauce boil once the cream has been added, as this can cause it to separate.
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Baking the casserole
Once you've prepared your chicken and mushroom mixture, you can transfer it to a casserole dish. If you're using pasta, make sure it's uncooked, and add it to the mixture before transferring it to the dish. Grease the dish with butter or another suitable alternative.
Cover the dish with foil and place it in the oven. The temperature and duration of cooking will depend on the type of dish you're using. A glass or ceramic dish will take longer than a metal one. For a glass or ceramic dish, set the oven to 175°C/350°F (fan) and bake for 30 minutes. For a metal dish, set the oven to 350˚F and bake for 45 minutes.
After the initial bake, remove the dish from the oven. If your casserole contains pasta, carefully stir the contents of the dish and add sour cream and mozzarella cheese. Return the dish to the oven and bake for another 5 minutes, or until the pasta is tender, the chicken is cooked through, and the cheese is melted. If your casserole doesn't contain pasta, simply return the dish to the oven for 5 minutes, or until heated throughout.
Let the dish stand for about 5 minutes before serving. You can garnish the casserole with herbs such as parsley or thyme, and grated Parmesan cheese.
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Reheating and serving
Chicken mushroom casserole is a delicious, creamy dish that can be made ahead and served later. It is a great option for parties and gatherings as it is easy to make and can be scaled up. You can also freeze leftover chicken casserole and reheat it when needed.
To reheat a pre-baked and chilled chicken casserole, cover it with foil and place it in the oven at 325˚F for about 20 minutes or until it is hot. Alternatively, you can reheat it on the hob for 10-15 minutes on medium heat until the chicken is hot all the way through. If you are reheating from frozen, defrost the casserole thoroughly in the refrigerator first.
If you want to add a little extra creaminess to your casserole, you can add a splash of cream or milk when reheating. This will help to loosen up the dish.
When serving chicken mushroom casserole, consider pairing it with simple, fresh sides. A green salad dressed in red wine vinegar, sauteed spinach, or Southern-style green beans are all great options. You can also serve it with mashed potatoes, sprouts, peas, and sweetcorn. For an extra touch of flavour, garnish the casserole with grated Parmesan cheese and fresh herbs such as parsley or thyme.
Chicken mushroom casserole is a versatile and comforting dish that can be adapted to your taste and preferences. Enjoy experimenting with different ingredients and serving options!
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Frequently asked questions
You will need chicken, mushrooms, oil, butter, flour, chicken broth, lemon juice, salt, pepper, cream, and parsley.
First, season the chicken with salt and pepper and dredge in flour. Heat oil in a skillet over medium-high heat and saute the chicken until golden. Next, saute the mushrooms and onions in the same skillet until soft and golden, then add garlic and saute for another 1-2 minutes. Transfer the chicken to a casserole dish and spread the mushroom mixture over it. In a saucepan, melt butter and whisk in flour until golden. Add chicken broth, lemon juice, pepper, and whisk until smooth. Add cream and bring to a simmer. Season with salt and pepper, then pour the sauce over the chicken and mushrooms in the casserole dish. Cover with foil and bake at 350˚F for 30-45 minutes.
Yes, you can make this recipe in a slow cooker. First, brown the chicken in the bottom of the slow cooker using the saute function, then remove it. Next, saute the mushrooms and onions in the slow cooker, then return the chicken to the pan. Combine the sauce ingredients in a pan on the stove, pour it over the chicken, and slow cook on low for about five hours.
Yes, you can freeze leftover chicken mushroom casserole. To reheat, take the pan out of the freezer, leave it in the fridge to defrost, then reheat it in the oven at 325˚F-350˚F for about 20-40 minutes, or until hot.
