If you’re looking for the ultimate cozy meal, look no further than this Creamy Chicken Casserole! It’s rich, flavorful, and packed with tender chicken, all wrapped up in a velvety, creamy sauce. This dish is perfect for those nights when you just need something warm, comforting, and totally satisfying.
What makes this casserole so amazing? It’s super easy to throw together! With simple ingredients like cooked chicken, veggies, and a dreamy cream sauce, you can whip it up in no time. Everything bakes together until it’s bubbling and golden, and the flavors meld into pure casserole bliss.
Top it off with a crispy breadcrumb or cheese topping for that extra crunch, and you’ve got a meal that will have everyone coming back for seconds (maybe even thirds!). It’s the perfect dish for family dinners, potlucks, or whenever you need a little comfort food magic.
I usually make it for a large group of people. Easy, affordable and quick, this comfort dish is great served over rice, potatoes or pasta!
Let me know what you guys think!
Preheat the oven to 350. Heat 2 tablespoons of oil in a skillet over medium high heat, until very hot and shimmering.
Slice each chicken breast horizontally into 1/2" thick slices. Season generously with salt and pepper. Dredge the chicken into seasoned flour; I personally sift flour on top of chicken breast instead of dipping into the flour. Lay in one layer, without overcrowding the pan, in your preheated skillet and cook for about 3 minutes per side until golden brown. You are just looking to brown the chicken, not cook it all the way through. That will be done in the oven. You may need to do this step in batches. Lay your seared chicken into 9x13 baking dish.
In the same skillet, melt the butter, work to scrape any delicious brown chicken bits stuck to the pan (fond.) Cook your mushrooms until they turn golden. Then cook the onions for about 5 minutes until softened. Add flour and cook for about 3 minutes to cook off the raw flour taste. Add garlic and cook for about 30 seconds until fragrant. Pour a little bit of stock (maybe 1/2 cup) and whisk vigorously to form it into thick paste. Pour the rest of the stock in a steady stream, whisking and working out any lumps. Add cream while whisking and bring to simmer. Season with salt and pepper to taste and pour the mixture over the chicken.
Cover your baking dish and bake in preheated oven for about 30-40 minutes until the sauce is thickened and the chicken is cooked through. Garnish with parsley and serve over pasta, chicken or rice, if desired.
Ingredients
Directions
Preheat the oven to 350. Heat 2 tablespoons of oil in a skillet over medium high heat, until very hot and shimmering.
Slice each chicken breast horizontally into 1/2" thick slices. Season generously with salt and pepper. Dredge the chicken into seasoned flour; I personally sift flour on top of chicken breast instead of dipping into the flour. Lay in one layer, without overcrowding the pan, in your preheated skillet and cook for about 3 minutes per side until golden brown. You are just looking to brown the chicken, not cook it all the way through. That will be done in the oven. You may need to do this step in batches. Lay your seared chicken into 9x13 baking dish.
In the same skillet, melt the butter, work to scrape any delicious brown chicken bits stuck to the pan (fond.) Cook your mushrooms until they turn golden. Then cook the onions for about 5 minutes until softened. Add flour and cook for about 3 minutes to cook off the raw flour taste. Add garlic and cook for about 30 seconds until fragrant. Pour a little bit of stock (maybe 1/2 cup) and whisk vigorously to form it into thick paste. Pour the rest of the stock in a steady stream, whisking and working out any lumps. Add cream while whisking and bring to simmer. Season with salt and pepper to taste and pour the mixture over the chicken.
Cover your baking dish and bake in preheated oven for about 30-40 minutes until the sauce is thickened and the chicken is cooked through. Garnish with parsley and serve over pasta, chicken or rice, if desired.
Notes
