This creamy chicken casserole is a real crowd pleaser. I make it in a big batch and then freeze half for one quick dinner on another night
You can cook it on the stove (stove) or in the oven. It heats up nicely, and there is lots of sauce for soaking in mashed potatoes and veggies!
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I don’t know about you, but I desperately crave creamy sauces and mashed potatoes whenever the weather is even slightly cold.
This is one of my favorite bulk meals because:
- It’s great for feeding a crowd (easy to make for 10+ people)
- You can make it to the front
- It is suitable for freezing….
- …..which also means you can have some for dinner and freeze some for a super quick dinner next time
📋 What do we need?
📺 Check out how to do it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Make sure you have a very large skillet or casserole as this recipe is quite large!
If your family is anything like mine when it comes to comfort food like this, you should hear lots of “mmmms” and smacking noises for the first 5 minutes before the conversation resumes. Always the sign of a good meal!
🍽️ What to serve with it
I love that there is lots of sauce with this dish so you have enough to drizzle over your chicken, potatoes And Vegetables ❤️
🍲 More amazing creamy chicken recipes
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Creamy chicken and mushroom casserole in a skillet
My Big One Creamy Chicken and Mushroom Casserole! Prepare this dish on the stovetop or in the oven. Prepare and serve later!
INSTRUCTIONS
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Place the chicken in a bowl with the flour, salt and pepper. Turn to coat chicken in flour and spices.
5 chicken breasts, 45 g (6 tbsp) plain (all-purpose) flour, ½ tsp salt, ½ tsp black pepper
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Heat the oil in a large skillet (sauté pan) over high heat and work in 2 batches, add the chicken. Brown all over (doesn’t need to be cooked through at this point). Remove from pan with a slotted spoon and set aside.
2 tablespoons oil
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Add the butter to the same pan and melt over low to medium heat. Add onions, garlic, thyme and celery salt and cook 5 minutes until onion softens. Sprinkle the flour on top and stir for a minute (it will be lumpy).
2 tablespoons unsalted butter, 3 small to medium-sized onions, 5 garlic cloves, 1 tsp dried thyme, ½ tsp celery salt, 25 g (3 tbsp) plain (all-purpose) flour
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Pour in a splash of broth and stir with a whisk until well combined. Gradually add broth, stirring, until all of the broth is added and you have a smooth sauce with no lumps (the onions are still in there though – hence it looks a bit lumpy). ).
1 liter (4.25 cups) chicken broth
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Add the milk and continue stirring over the heat until the sauce thickens, then add the lemon juice.
300 ml (1.25 cups) milk, 2 tbsp freshly squeezed lemon juice
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Add the mushrooms, cooked chicken, and salt and pepper. Put a lid on the pan and simmer gently on the stove for 20 minutes.
20 chestnut mushrooms, ½ tsp salt, ½ tsp pepper
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**Alternatively, you can also pour into a casserole dish at this point. Cover with foil and place in the oven at 175°C for 30 minutes**
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Remove the lid and stir in the cream, then heat for a further 5 minutes (return to the oven if oven cooking).
240 ml (1 cup) double (heavy) cream
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If you’d like the sauce to be thicker, you can stir in the cornmeal mash at this point. Add, a little at a time, while stirring, until you reach the desired thickness.
**Optional** 2 tablespoons cornmeal (cornstarch in the US)
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Serve the casserole with veggies (I like to serve mine with sprouts, peas, and corn) and a sprinkling of parsley.
Small bunch of parsley
✎ Notes
You can prepare this dish in advance, then let it cool, cover and refrigerate for a day.
Heat thoroughly in the oven (covered) at 175°C for about 20-25 minutes. Or, heat on stovetop over medium-high heat until chicken is tender, 10-15 minutes.
Add a splash of cream or milk to fluff it up, if needed.
Freeze:
Make the casserole, cool, cover and freeze. Thaw thoroughly in the refrigerator and warm in the oven (covered) at 175°C for about 20-25 minutes. Or, heat on stovetop over medium-high heat until chicken is tender, 10-15 minutes.
Reduction of quantities:
If necessary, you can halve the quantities – no change in cooking times.
Can I make it in the slow cooker?
I haven’t tried it in the slow cooker yet. If you try it please let me know how it went. I’ll update the notes when I test it with the slow cooker.
Nutritional information is approximately per serving EXCLUDING serving suggestions mashed potatoes, sprouts, peas and sweetcorn.
Nourishment
Calories: 315kcalCarbohydrates: 13GProtein: 25GFat: 18GSaturated Fatty Acids: 8thGPolyunsaturated fat: 2GMonounsaturated fatty acids: 6GTrans fats: 0.1GCholesterol: 101mgSodium: 887mgPotassium: 692mgFiber: 1GSugar: 5GVitamin A: 511ieVitamin C: 5mgCalcium: 84mgIron: 1mg
This post was first published in September 2017, then updated in February 2019 and again in February 2023 with new pictures, recipe videos and a bit of housekeeping.
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