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    Home > One Pot

    Creamy Chicken and Mushroom One Pan Casserole

    Published: Feb 27, 2023 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Two images of creamy chicken and mushroom casserole - top on in pan, bottom one in bowl with mashed potatoes and green veg.

    This creamy chicken casserole is a real crowd pleaser. I make it as a big batch then freeze half for a quick dinner another night.
    You can cook it on the hob (stovetop) or in the oven. It reheats beautifully, and there's plenty of sauce to soak into your mashed potato and veggies!

    Close up of a large pan filled with creamy chicken and mushroom casserole. There is a wooden spoon in the pan.
    Jump to:
    • 📋 What do we need?
    • 📺 Watch how to make it
    • 🍽️ What to serve it with
    • 🍲 More fantastic Creamy Chicken recipes
    • Creamy Chicken and Mushroom One Pan Casserole
    • 💬 Reviews

    I don't know about you, but I desperately crave creamy sauces and mashed potato whenever the weather is even marginally cold.

    This is one of my favourite big batch meals to make because:

    • It's great for feeding a crowd (easy to make for 10+ people)
    • You can make it ahead
    • It's suitable for freezing....
    • .....which also means you can eat some for dinner and freeze some for a super quick dinner next time

    📋 What do we need?

    Ingredients for creamy chicken and mushroom casserole on a wooden chopping board against a light background.

    📺 Watch how to make it

    Full recipe with detailed steps in the recipe card at the end of this post.

    👩‍🍳PRO TIP Make sure you've got a very large frying pan or casserole pan as this recipe is pretty big!

    If your family are anything like mine when it comes to comfort food like this, you should hear lots of 'Mmmms' and chomping noises for the first 5 minutes, before the chatting resumes. Always the sign of a good meal!

    Overhead image of creamy chicken and mushroom casserole in a large frying pan on a light background. There is a cream linen napkin and a wooden spoon next to the pan and parsley scattered in and around the pan.

    🍽️ What to serve it with

    • Creamy Mashed Potatoes
    • Crispy Saute Potatoes
    • Garlic Parmesan Green Beans
    • Oven-Roasted Broccoli

    I love that there's plenty of sauce with this dish, so you've got enough to drizzle over your chicken, potatoes and vegetables ❤️


    🍲 More fantastic Creamy Chicken recipes

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    • This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!
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    • Square image of a bowl of chicken and rice soup on a light background. There is a gold spoon in the bowl. There is a further bowl and some bread slices in the background.
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    • Creamy Tuscan Chicken in a dark pan
      Creamy Tuscan Chicken
    • This One Pot Rigatoni Alfredo with Chicken and Kale in a creamy, rich garlic and parmesan sauce is serious comfort food!
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    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Square close-up image a large pan filled with creamy chicken and mushroom casserole. There is a wooden spoon in the pan.

    Creamy Chicken and Mushroom One Pan Casserole

    By: Nicky Corbishley
    My big batch creamy chicken and mushroom one pan casserole! Cook this dish on the hob or in the oven. Make ahead and serve later!
    5 from 16 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dinner
    Cuisine British
    Servings 10 servings
    Calories 315 kcal

    Ingredients
     

    Chicken:

    • 5 chicken breasts - (1kg/2.25 lb) chopped into big chunks or strips
    • 45 g (6 tbsp) plain (all purpose) flour
    • ½ tsp salt
    • ½ tsp black pepper

    Sauce:

    • 2 tbsp oil
    • 2 tbsp unsalted butter
    • 3 small-to-medium onions - peeled and finely diced
    • 5 cloves garlic - peeled and minced
    • 1 tsp dried thyme
    • ½ tsp celery salt - optional
    • 25 g (3 tbsp) plain (all purpose) flour
    • 1 litre (4.25 cups) chicken stock
    • 300 ml (1.25 cups) milk - (whole milk or half fat)
    • 2 tbsp freshly squeezed lemon juice - (juice of approx. 1 lemon)
    • 20 chestnut mushrooms - thickly sliced
    • ½ tsp salt
    • ½ tsp pepper
    • 240 ml (1 cup) double (heavy) cream
    • **Optional** 2tbsp cornflour (cornstarch in USA) - mixed with 5 tbsp cold water – to make a slurry
    • Small bunch parsley - chopped

    Serve with:

    • Mashed potatoes
    • Sprouts
    • Peas
    • Sweetcorn

    INSTRUCTIONS
     

    • Place the chicken in a bowl with the flour, salt and pepper. Toss to cover the chicken in the flour and seasoning.
      5 chicken breasts, 45 g (6 tbsp) plain (all purpose) flour, ½ tsp salt, ½ tsp black pepper
    • Heat the oil over a high heat in a large frying pan (skillet) and working in 2 batches, add the chicken. Brown all over (it doesn't need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
      2 tbsp oil
    • Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme and celery salt and cook for 5 minutes until the onion softens. Sprinkle on the flour and stir for a minute (it will be lumpy).
      2 tbsp unsalted butter, 3 small-to-medium onions, 5 cloves garlic, 1 tsp dried thyme, ½ tsp celery salt, 25 g (3 tbsp) plain (all purpose) flour
    • Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce with no lumps (the onions will still be in there though - so it will look a little lumpy because of that).
      1 litre (4.25 cups) chicken stock
    • Add the milk and continue to stir over the heat until the sauce thickens, then add in the lemon juice.
      300 ml (1.25 cups) milk, 2 tbsp freshly squeezed lemon juice
    • Add the mushrooms, the cooked chicken and the salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes.
      20 chestnut mushrooms, ½ tsp salt, ½ tsp pepper
    • **Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F for 30 minutes**
    • Remove the lid and stir in the cream, then heat through for a further 5 minutes (place back in the oven if oven cooking).
      240 ml (1 cup) double (heavy) cream
    • If you'd like the sauce to be any thicker, then at this point you can stir in the cornflour slurry. Add a little splash at a time, whilst stirring, until you get the thickness you want.
      **Optional** 2tbsp cornflour (cornstarch in USA)
    • Serve the casserole with vegetables (I like to serve mine with sprouts, peas and sweetcorn) and a sprinkling of parsley.
      Small bunch parsley

    Video

    ✎ Notes

    Make Ahead:
    You can make this dish ahead, then cool, cover and refrigerate for a day.
    Heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through.
    Add a splash of cream or milk if needed to loosen it up.
    Freezing:
    Make the casserole, then cool, cover and freeze. Defrost thoroughly in the refrigerator and heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through.
    Reducing the quantities:
    You can halve the quantities if necessary - no change to the cooking times. 
    Can I make it in the slow cooker?
    I haven't tried this one 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 using the slow cooker.
    Nutritional Information is approx. per serving WITHOUT Serving suggestion of Mash Potato, Sprouts, Peas and Sweetcorn.

    Nutrition

    Calories: 315kcalCarbohydrates: 13gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 101mgSodium: 887mgPotassium: 692mgFiber: 1gSugar: 5gVitamin A: 511IUVitamin C: 5mgCalcium: 84mgIron: 1mg
    Keywords autumn, Casserole, Family Meal, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in September 2017, then updated Feb 2019 and again in February 2023 with new images, recipe video and a bit of housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Sue says

      June 26, 2023 at 5:32 pm

      5 stars
      Tried this in my slow cooker today. Followed the recipe exactly apart from using chicken thigh fillets, garlic granules instead of fresh cloves & homemade chicken stock.
      Left out the milk & cooked on low for 6 hours.
      Turned out absolutely delicious with a lovely thick sauce. I had a small jug of double cream on the table for those that wanted to mix it in but it didn't really need it.
      Served with jacket potatoes & green beans.
      Will definitely be making again, thank you 🙂

      Reply
    2. Smith says

      June 18, 2023 at 3:29 pm

      5 stars
      My wife fell in love with me all over again

      Reply
    3. Audrey Harwood says

      April 05, 2023 at 6:12 pm

      5 stars
      Love this recipe. Can I add white wine to make it a bit special. If so when & how.

      Reply
    4. Caroline Millers says

      March 03, 2023 at 6:38 pm

      5 stars
      We both enjoyed this! Very flavoursome sauce. I used chopped chicken thighs and small whole portobello mushrooms served with rice. Will definitely cook again. Thanks

      Reply
      • Polly Priest says

        March 09, 2023 at 11:58 am

        5 stars
        Hi Nicky and Chris I’ve just recently come across the Kitchen Sanctuary and your recipes are fantastic. I feel so inspired, I want to try them all! Last night I made this chicken and mushroom casserole and it is DIVINE! Off to make some Saag Aloo now 😀. Thank you for these great recipes xx

        Reply
    5. Graham Snow says

      November 11, 2022 at 10:01 pm

      This was delicious,but my sauce was very runny.was this because I never stirred it slowly enough?

      Reply
      • Diane says

        June 15, 2023 at 10:37 am

        Just wondering could I cover with puff pastry and bake ? Looks yummmy

        Reply
        • Nicky Corbishley says

          June 22, 2023 at 10:51 am

          Absolutely! I bet that would be fab 🙂

    6. George Hoad says

      October 23, 2022 at 8:02 am

      5 stars
      all100%proper peoples grub thank you and gord bless you

      Reply
    « Older Comments

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