Mushroom lovers rejoice! I’m here to share a delightful and creamy chicken and mushroom casserole recipe that is perfect for a cozy dinner. This dish is not just satisfying but also easy to prepare, making it an excellent choice for a busy weeknight. So, let’s probe making this delicious casserole, which is sure to become a family favorite!
To start, I gather all the necessary ingredients. Here’s what you will need:
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces of fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper, to taste
- 1 cup of shredded cheddar cheese
- 1 cup of cooked rice or egg noodles
- 2 tablespoons of olive oil
Once I have everything ready, I begin by preheating my oven to 350°F (175°C). While the oven is heating up, I heat the olive oil in a large skillet over medium heat. I add the chopped onions and sauté them for about 3-4 minutes until they become translucent. Then, I add the minced garlic and sliced mushrooms, cooking for another 5-6 minutes until the mushrooms soften and release their juices.
Next, I incorporate the diced chicken into the skillet and cook it until it is no longer pink, which usually takes about 5-7 minutes. It’s important to stir the mixture occasionally to ensure even cooking. After the chicken is cooked, I sprinkle in the dried thyme, paprika, and season with salt and pepper. These spices elevate the flavors, making the casserole even more delicious!
Once everything is well mixed, I pour in the chicken broth and heavy cream, stirring gently. This combination will create the rich and creamy sauce that is the heart of the casserole. I let it simmer for another 5 minutes, allowing the flavors to meld beautifully.
At this point, I add the cooked rice or egg noodles to the skillet and mix everything together until the pasta or rice is well coated in the creamy sauce. Now, I remove the skillet from the heat and transfer the mixture into a greased 9×13 inch baking dish. To finish it off, I sprinkle the shredded cheddar cheese on top, ensuring that every bite will be cheesy and delightful.
Now it’s time to bake! I place the casserole in the preheated oven and let it bake for about 25-30 minutes, or until the cheese is bubbly and slightly golden. Once done, I take it out of the oven and allow it to cool for a few minutes before serving.
This creamy chicken and mushroom casserole is wonderfully comforting and packed with flavors. I love serving it with a side salad or steamed vegetables for a complete meal. I hope you enjoy making and savoring this recipe as much as I do!
Creamy Chicken and Mushroom Casserole
Ingredients
- 1 pound of boneless chicken breasts, diced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 cup of shredded cheddar cheese
- 1 cup of cooked rice or egg noodles
- 1 cup of sliced mushrooms
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the sliced mushrooms and cook until they are tender, about 3-4 minutes.
- Stir in the chicken broth, heavy cream, thyme, paprika, salt, and pepper. Bring to a simmer.
- Mix in the cooked rice or egg noodles and half of the cheddar cheese.
- Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
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