One of my all-time favorite comfort foods to make is chicken mushroom casserole. There’s something about the creamy texture, savory flavors, and hearty ingredients that make it the perfect dish for a cozy night in. Here’s my take on this classic casserole, including all the details for a mouthwatering meal.
- 3 cups of cooked and shredded chicken
- 1 pound of sliced mushrooms
- 1 small chopped onion
- 3 minced garlic cloves
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- Salt, pepper, and olive oil
- 2 cups of cooked pasta (I prefer penne or rotini)
- 1 cup of breadcrumbs
- 2 tablespoons of melted butter
To start, preheat the oven to 375°F. In a large skillet, heat some olive oil over medium-high heat. Add the chopped onion and cook until it becomes translucent. Then, add the minced garlic and sliced mushrooms, and cook until the mushrooms are browned and tender.
Next, pour in the chicken broth and heavy cream, and let the mixture simmer for a few minutes. Add the shredded chicken, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste, and let the mixture simmer for an additional 5 minutes.
Meanwhile, cook the pasta according to the package instructions and drain it. Add the cooked pasta to the chicken and mushroom mixture, stirring until everything is well combined.
Transfer the mixture to a greased casserole dish. In a small bowl, mix the breadcrumbs with melted butter, and sprinkle this mixture over the top of the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
I love to serve this chicken mushroom casserole with a side of garlic bread and a simple green salad. The combination of flavors and textures is simply divine. The leftovers (if there are any) make for a fantastic next-day lunch, too!
There you have it – my personal take on a mouthwatering chicken mushroom casserole. It’s a dish that never fails to impress, and I hope you enjoy making and savoring it as much as I do.