I remember the first time I made this creamy chicken casserole—my kitchen smelled like a cozy little haven somewhere between a Sunday roast and a cozy coffee shop. The gentle sizzle of onions and garlic in the pan, mingling with the earthy mushrooms and herbs, was almost distracting. I couldn’t quite focus on anything else except waiting for that perfect moment when the cream sauce thickened just right, the way it gently coated the chicken pieces. The oven timer felt like it was stuck on forever, but when that golden cheese crust finally bubbled up, it was worth the wait. I even caught myself sneaking a cheesy bite before dinner was officially served—don’t tell anyone.

There’s something about this dish that makes the kitchen feel warm and inviting, even on the coldest evenings. It’s not fancy, but it carries that familiar feeling of home and a little indulgence all at once.

It’s a one-dish wonder that brings together tender chicken, vibrant veggies, and a rich, creamy sauce without fuss.
The cheese topping adds a golden, slightly crispy layer that contrasts perfectly with the softness beneath.
This casserole is forgiving—you can toss in whatever veggies you have on hand or swap out herbs to suit your mood.
It’s simple—and that’s kind of the point. No complicated steps, just comfort in a pan.
While it’s rich and filling, it’s not overly heavy; leftovers even taste great the next day.

If you’re worried about it being too rich, I usually just serve it alongside a crisp salad or steamed green beans to lighten things up. It’s also great for feeding a crowd without spending the whole evening in the kitchen.

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 golden cheese 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
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces white 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
2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup cooked white rice

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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 cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Add the sliced mushrooms, diced carrots, and frozen peas to the skillet. Cook for 5 minutes until vegetables begin to soften.
Sprinkle the flour over the chicken and vegetables, stirring well to coat everything evenly. Cook for 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 to combine and bring the mixture to a gentle simmer. Cook for 5 minutes until the sauce thickens.
Remove the skillet from heat and stir in the cooked white rice.
Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the shredded cheddar cheese and grated Parmesan evenly over the top.
Bake in the preheated oven for 20 minutes or until the cheese is melted and golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving.

Don’t worry about fancy equipment for this one—a basic skillet and casserole dish will do just fine. I like to serve it with a simple side of garlic bread or a fresh green salad to balance out the creaminess. Sometimes, I swap peas for green beans or add a handful of spinach for an extra pop of color, but I haven’t tested all the combinations yet. You could also try using different cheeses on top for a new twist, though cheddar and Parmesan together really hit the spot.

FAQ

Can I make this casserole ahead of time? Yes, you can prepare the sauce and chicken mixture in advance and refrigerate it before baking, but I find it tastes best fresh from the oven.

Is it okay to freeze leftovers? I wouldn’t recommend freezing this one since the cream sauce can separate when thawed, making the texture a bit off.

Can I use brown rice instead of white? Sure! Just make sure it’s fully cooked before adding it in, though the texture might be a little heartier.

What if I don’t have fresh mushrooms? I’ve used canned mushrooms when I was in a pinch, but fresh definitely adds more flavor and texture.

Ready to cozy up with a dish that feels like a warm hug? Save this recipe for your next weeknight dinner—it’s waiting to become a new favorite.