Creamy Chicken and Mushroom Gratin

Description

Get ready for a cozy dinner! This Creamy Chicken and Mushroom Gratin is the ultimate comfort food — rich, creamy, and baked to golden perfection. Tender chicken pieces and savory mushrooms are enveloped in a velvety sauce, topped with a layer of crisp breadcrumbs and melted cheese. It’s perfect for a Sunday family feast or any night when you want something warm and satisfying.

Ingredients For Creamy Chicken and Mushroom Gratin

For the Gratin:

• 2 cups cooked chicken breast, shredded or cubed

• 2 cups mushrooms, sliced (button or cremini work best)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp butter

• 1 tbsp olive oil

• 2 tbsp all-purpose flour

• 1 ½ cups milk (or half-and-half for extra creaminess)

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella or Gruyère cheese

• ½ cup breadcrumbs (panko or regular)

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven: to 375°F (190°C).

2. Cook the mushrooms: In a skillet, heat olive oil and butter. Add onions, garlic, and mushrooms. Cook until mushrooms release moisture and start to brown.

3. Make the sauce: Sprinkle flour over the mixture and stir for 1 minute. Slowly whisk in milk and chicken broth. Stir until the sauce thickens.

4. Add cheese and chicken: Mix in half of the Parmesan cheese and all the chicken. Season with salt and pepper.

5. Assemble the gratin: Pour the creamy mixture into a baking dish. Sprinkle with mozzarella, remaining Parmesan, and breadcrumbs.

6. Bake: Bake uncovered for 20–25 minutes or until the top is golden and bubbly.

7. Garnish & serve: Sprinkle with chopped parsley and serve hot with a side of green salad or garlic bread.

Notes

• Use rotisserie chicken for convenience and extra flavor.

• You can replace mushrooms with zucchini, spinach, or broccoli for variation.

• For a richer sauce, substitute milk with cream or evaporated milk.

• Add a pinch of nutmeg for depth of flavor.

Tips

• Don’t skip browning the mushrooms—it adds rich umami flavor.

• Mix a bit of melted butter into the breadcrumbs for an extra-crispy topping.

• If you prefer a lighter version, use low-fat milk and cheese sparingly.

• Let the gratin rest for 5 minutes before serving so it sets nicely.

Servings

• Serves 4–6 people

Nutritional Info (per serving) (approximate)

• Calories: 420 kcal

• Protein: 32 g

• Carbohydrates: 15 g

• Fat: 24 g

• Fiber: 2 g

• Sodium: 680 mg

Benefits

• High in protein from chicken.

• Contains vitamin D and B-complex from mushrooms.

• Calcium-rich due to cheese and milk.

• Comforting, satisfying meal that’s great for family gatherings.

Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the gratin up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Q: Can I freeze it?
A: Absolutely. Freeze before baking for up to 2 months. Thaw overnight in the fridge before baking.

Q: What can I serve it with?
A: Pairs beautifully with garlic bread, steamed vegetables, or a crisp green salad.

Q: Can I make it gluten-free?
A: Yes, substitute flour with cornstarch and use gluten-free breadcrumbs.