️ Creamy Chicken and Mushroom Casserole Recipe
Ingredients:
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500 g boneless chicken breast (cubed)
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1 cup mushrooms (sliced)
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1 medium onion (chopped)
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2 cloves garlic (minced)
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2 tbsp butter
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1 tbsp olive oil
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2 tbsp all-purpose flour
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2 cups milk
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1 cup chicken broth
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1 cup shredded mozzarella or cheddar cheese
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½ cup fresh cream
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1 tsp black pepper
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1 tsp salt (or to taste)
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½ tsp dried thyme or oregano
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2 tbsp fresh parsley (chopped)
Instructions:
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Preheat Oven to 180 °C (350 °F).
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Sauté Chicken: Heat olive oil in a skillet. Add chicken cubes and cook until lightly browned. Remove and set aside.
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Cook Vegetables: In the same pan, melt butter. Add onions, garlic, and mushrooms. Cook until softened and fragrant.
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Make Sauce: Sprinkle flour into the pan and stir well. Gradually pour in milk and chicken broth, whisking continuously until thickened.
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Add Cream & Seasoning: Stir in cream, salt, black pepper, thyme, and half of the cheese. Let it simmer for 2–3 minutes.
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Combine & Bake: Add the cooked chicken to the sauce. Pour everything into a greased baking dish. Top with the remaining cheese.
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Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
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Garnish with fresh parsley and serve hot with bread, rice, or pasta.
❓ Q&A Section
Q1: Can I use other meats instead of chicken?
A: Yes, turkey, beef strips, or even tofu can be used as substitutes.
Q2: How do I make it gluten-free?
A: Replace all-purpose flour with cornstarch or a gluten-free flour blend.
Q3: Can I add vegetables?
A: Absolutely! Broccoli, spinach, or bell peppers make great additions.
Q4: How to store leftovers?
A: Keep in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Q5: Can I freeze it?
A: Yes. Freeze before baking for up to 2 months. Thaw overnight in the fridge and bake when ready.
✨ Tip: For extra flavor, sprinkle breadcrumbs mixed with parmesan cheese on top before baking for a crisp, golden crust.
Serves: 4–5 people | Prep time: 15 min | Cook time: 35 min