Creamy Chicken Broccoli Mushroom Casserole
Servings
6
Ready In:
Prep: 20 Minutes
Cook: 35 Minutes
Good For:
Dinner
About this Recipe
Indulge in comfort and flavor with this rich and hearty Creamy Chicken Broccoli Mushroom Casserole.
A rich and and creamy casserole that blends tender chicken breast with crisp broccoli florets and savory mushrooms, all baked in a luscious, creamy sauce.
Topped with golden, melted cheese and a crunchy breadcrumb finish, this one-dish meal is both satisfying and simple to prepare.
Perfect for busy weeknights or cozy family dinners, it’s a comforting classic everyone will love.
INGREDIENTS:
- 2-pounds Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 1 Tablespoon Olive Oil
- 1 medium Onion, chopped
- 8oz. Cremini or White Mushrooms, sliced
- 1 large Head of Broccoli, cut into florets
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Kettle & Fire Chicken Broth
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan cheese
- 1/4 teaspoon Nutmeg
- Salt & Pepper, to taste
- 1 cup Panko Breadcrumbs
- 2 Tablespoons Clover Unsalted Butter, melted
- 1 cup Tillamook™ Shredded Sharp Cheddar Cheese
Step 1
Preheat oven to 375ºF (190ºC). Chop the onion, slice the mushrooms, and cut the broccoli into florets. Cut the chicken into bite-sized pieces and set aside.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7 minutes.
Step 3
Add the bite-sized chicken to the skillet and cook until browned on all sides and cooked through. Add the broccoli florets and cook for an additional 3-5 minutes, until slightly tender-crisp. Finally, stir in the minced garlic and cook for 30 seconds until fragrant.
Step 4
Sprinkle the flour over the chicken and vegetable mixture in the skillet. Cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, then stir in the heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Cook until the sauce has thickened slightly, about 2-3 minutes.
Step 5
Pour the chicken and vegetable mixture into the prepared 9×13 inch baking dish.
Step 6
In a small bowl, combine the Panko breadcrumbs and melted butter. Sprinkle evenly over the chicken and vegetable mixture in the baking dish. Finally, sprinkle the shredded cheddar cheese over the panko breadcrumbs.
Step 7
Bake int the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly and the casserole is heated through.
Step 8
Let the casserole rest for a few minutes before serving. This allows the sauce to thicken slightly. Serve hot and enjoy!
CHEF’S NOTES FOR ENCHANCED FLAVOR:
Add a splash of dry sherry to the sauce while it’s simmering for a richer depth of flavor.
SPICE IT UP:
Add a pinch of red pepper flakes to the sauce for a touch of heat.
VEGETARIAN OPTION:
Substitute the chicken with firm tofu or chickpeas for a vegetarian version.
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