Easy Creamy Chicken Mushroom Casserole
A comforting, creamy chicken mushroom casserole that brings families together with warm flavors and simple ingredients.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Fresh or frozen; skinless thighs or tofu can be used as substitutes.
- 8 oz Mushrooms, sliced Baby bellas or cremini preferred for flavor.
- 1 medium Onion, diced Adds sweet, aromatic depth.
- 3 cloves Garlic, minced Fresh garlic adds a delightful punch.
- 10.5 oz Cream of Mushroom Soup Can use homemade or light version for a healthier twist.
- 0.5 cup Sour Cream Substitute with Greek yogurt for a lighter option.
- 1 cup Cheddar Cheese, shredded Sharp cheddar preferred; mozzarella can be used for a milder taste.
Seasonings
- to taste Salt
- to taste Pepper
- to taste Dried herbs (thyme or parsley)
Instructions
Preparation
- Preheat the Oven to 375°F (190°C).
- In a skillet, add a drizzle of olive oil over medium heat. Once hot, toss in the diced onion and minced garlic. Sauté until fragrant and golden, about 3-4 minutes.
- Stir in the sliced mushrooms and sauté for another 5 minutes until soft and releasing their juices.
- Add the chicken breast, cut into bite-sized pieces. Season with salt, pepper, and herbs. Cook until chicken is no longer pink, about 6-8 minutes.
Combining and Baking
- In a large mixing bowl, combine cream of mushroom soup and sour cream. Stir until well combined, then fold in the sautéed chicken and mushroom mixture.
- Add half of the shredded cheese to the mixture, reserving the rest for topping.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Sprinkle the remaining cheddar cheese evenly on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let casserole rest for a few minutes before serving.
Notes
Consider adding frozen peas or spinach for extra nutrition. Fresh herbs can enhance the flavor. You can add cooked rice or pasta for a one-pot meal. For a spicier twist, consider adding red pepper flakes or hot sauce.