There’s something quietly satisfying about sliding a bubbling casserole into the oven just as the evening light starts to fade. I remember the first time I made this creamy chicken casserole — the kitchen filled with the scent of garlic and thyme, mingling with the warmth of melted cheese. I was halfway through stirring the sauce when my phone buzzed, and I almost forgot to add the cheese. That little pause didn’t ruin anything though; in fact, it gave me a moment to savor the sounds of the skillet — the gentle simmer, the soft sizzling of mushrooms — before finishing up.

When it finally came out of the oven, the golden breadcrumb topping was perfectly crisp, contrasting with the rich, velvety sauce beneath. Every bite was a comforting mix of textures and flavors, the kind that makes you want to linger at the table a little longer, even if the day’s chaos is waiting just outside the door.

Why You’ll Love It

This casserole brings together simple ingredients in a way that feels special without demanding hours in the kitchen.
It’s rich and creamy, yet the crispy breadcrumb topping adds a delightful crunch — a nice balance of textures.
Feeding a crowd? It stretches well and keeps everyone happy with familiar flavors.
It’s simple — and that’s kind of the point. No fuss, just cozy, satisfying food.

If you’re wondering about leftovers, this casserole holds up well for a couple of days in the fridge, making it a handy option when you want a second helping without starting from scratch.

Creamy Chicken Casserole

Print Recipe

A comforting and creamy chicken casserole made with tender chicken breasts, mushrooms, and a rich cream sauce, baked to perfection with a crispy breadcrumb topping.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup frozen peas
1 cup carrots, diced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup plain breadcrumbs
2 tablespoons unsalted butter, melted

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Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until mushrooms release their moisture and begin to brown.
Add the chicken pieces to the skillet and cook for 5-7 minutes until the chicken is no longer pink on the outside.
Stir in the diced carrots and frozen peas. Cook for 2 minutes to combine flavors.
Sprinkle the flour over the mixture and stir well to coat all ingredients. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to avoid lumps.
Add the heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir and cook for 3-4 minutes until the sauce thickens.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and combined.
Transfer the chicken and sauce mixture into a 9×13 inch casserole dish.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.

Kitchen Notes: You don’t need fancy gear here — a good skillet and a casserole dish will take you through. I usually serve this with a crisp green salad or some steamed veggies to cut through the richness. Sometimes, I swap in different veggies if I’m out of peas or carrots, though I haven’t tested all variations extensively — mushrooms and chicken are the real stars. If you’re feeling adventurous, adding a splash of white wine to the sauce before baking can add a subtle depth, but it’s just as lovely without it.

FAQ

Can I make this ahead of time? Yes, you can prepare the filling and refrigerate it before baking, but for the best topping, add breadcrumbs just before baking.

What can I substitute for heavy cream? I sometimes try half-and-half, but the texture won’t be as rich and creamy.

Is this recipe freezer-friendly? The cream sauce tends to separate when frozen, so I don’t recommend freezing the finished casserole.

Ready to try a dinner that feels like a warm hug? Save this creamy chicken casserole for your next night in — your kitchen will thank you.