Description
A rich and creamy casserole featuring tender chicken, earthy mushrooms, and bubbling cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 8 ounces mushrooms (sliced, button or cremini)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your casserole dish by greasing it lightly to prevent sticking.
- Heat the skillet over medium heat and add the olive oil. Once hot, toss in the sliced mushrooms. Sauté them for 5-7 minutes until they turn golden brown.
- Introduce the garlic to the skillet, cooking for 1-2 minutes until fragrant.
- In a large mixing bowl, combine the cooked chicken, sautéed mushrooms, and garlic. Pour in the heavy cream along with the dried thyme, oregano, salt, and pepper. Mix until well blended.
- Transfer the mixture into your greased 9×13-inch casserole dish, spreading it evenly.
- Generously sprinkle the shredded mozzarella and Parmesan cheese over the top.
- Bake for 25-30 minutes, until the cheese bubbles enticingly and turns a delightful gold.
- Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.
Notes
Make-ahead tips: Combine all the ingredients and store them in the fridge up to one day in advance. Cooking alternatives: This casserole can also be made in an air fryer, adjusting the cooking time to about 15-20 minutes at 375°F.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg