Description
A comforting and easy-to-make casserole featuring tender chicken and savory mushrooms in a rich, creamy herb sauce, topped with a golden, bubbly cheese crust.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the cubed chicken and season with salt, pepper, and paprika. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and mushrooms. Sauté until softened and the mushrooms have released their liquid, about 5 minutes. Add the garlic and dried thyme, cooking for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes. Reduce heat to low and stir in the heavy cream. Return the cooked chicken to the skillet and stir to combine.
- Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the sauce is bubbly and the cheese is golden brown.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.