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Garlic Mushrooms Chicken Casserole with Parmesan – Packed with flavor and so quick to throw together! This chicken and mushrooms casserole is nutritious and seriously delicious. Loaded with seasoned chicken, garlicky mushrooms, gooey cheese, and baked to perfection, this quick chicken casserole recipe is both wholesome and tasty, and will fit well for a weeknight dinner. If you are looking for a simple meal idea that needs little prep, try this keto-friendly, low carb casserole recipe tonight, it’s sure to make everyone happy. Check our tips at the end of the recipe for the best chicken casserole ever! Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the garlic mushroom chicken casserole
- 2 or 3 chicken breasts (1 1/2 lbs – 750g), cut into strips
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- Salt and fresh cracked pepper to taste
- 1 pound (450g) mushrooms, cleaned and quartered
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup (60ml) low sodium chicken stock
- 4 cloves garlic, minced
- 1/2 onion, minced
- Fresh chopped parsley
- 1/2 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
- 1/2 cup grated Parmesan
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To bake the chicken mushroom casserole recipe: Preheat your oven to 400°F (200°C). Lightly grease a baking dish. In a shallow plate, seasoned chicken strips with Italian seasoning, chili powder, onion powder, paprika, salt, and pepper. Let sit while you prepare mushrooms.
2. In a skillet over medium-high, heat the butter and olive oil and sauté the onion until softened. Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges. Pour in the chicken stock to deglaze and cook for 2 minutes, to reduce slightly. Stir through 1 tablespoon of parsley and minced garlic. Cook for a further 30 seconds, until fragrant. Season lightly with salt and pepper then set aside.
3. Arrange chicken strips into the prepared baking dish. Top chicken with the garlic mushrooms. Finish with shredded mozzarella and grated parmesan cheese on top.
4. Bake the chicken and mushrooms casserole for 25 – 30 minutes; until chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil your chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the garlic mushrooms chicken casserole immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!
Recipes notes:
- You can saute chicken strips beforehand along the mushrooms to make the recipe quicker.
- You can replace the chicken broth with dry white wine to deglaze the mushrooms.
- Cutting chicken into strips is an option, but you can also keep chicken breasts whole and cook the casserole a little longer. Dicing chicken would be also a great alternative; reduce baking time accordingly.
Tips for the Garlic Mushrooms Chicken Casserole Recipe
- The cooking time for the casserole will depend on the amount of chicken you use, that’s why we cut chicken breasts into strips. If using full chicken breasts, bake for 10-15 minutes more, until done.
- If you want a crisp, crunchy topping, sprinkle your chicken casserole with breadcrumbs. Panko is wonderfully flaky and delicate while crushed pork rind might be a good option for those following a low carb or keto diet.
- The garlic mushroom chicken casserole is easy to reheat the day after. Simply cover with foil and put in the oven at 370ºF (190ºC) for 10 – 15 minutes until heated through.
- You can also freeze individual portions of the chicken casserole in freezer containers so you have a comforting dinner for evenings when you don’t feel like cooking from scratch. To use, partially thaw in your refrigerator overnight then bake to reheat completely.
More chicken casserole recipes
- Fajita Chicken Casserole
- French Onion Chicken Casserole
- Jalapeño Popper Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
Leave a Reply
Audrey
2024-04-12 16:07:32
I loved it! I also added a heck of a lot more cheese, because that’s a favorite for me. I have to say, that this was a great recipe find. Thanks for sharing!
David
2023-11-08 05:29:38
Thank you for using both Metric and antiquated Imperial, it's good to see some people make the effort. "Italian seasoning" is a bit ambiguous and unhelpful. A description of those herbs would be more useful than a lazy link going to another website just to buy it, cookies and webpage diversions are a pain on a phone. (Luckily I'm European so I already know what Herbs Provençe are. For those that don't know, they have to waste time going to 20 pages to try and find the real information. Better to have all the information on one page.)
Melissa
2023-06-01 10:31:59
Tastes good, but think it needs more than a 1/2 cup of mozzarella cheese.
Cassandra
2022-01-06 21:43:35
I used chicken thighs and doubled the recipe. I also added heavy cream and sour cream to the mushrooms before putting on top of the chicken. It was delicious!
Paige
2021-01-07 20:31:09
Either use full chicken breasts or probably better chicken thighs, as the breasts strips were terribly dry. Double the garlic and add red pepper flakes. Add 2 ounces of cream cheese to chicken the excessive amount of fluid the mushrooms produce. Served over zucchini noodles. Will definitely make again with the tweaks.
Penny
2020-11-23 12:03:15
Really good recipe! I forgot the parsley tho. I doubled the recipe; used boneless skinless thighs (always); added a lb. of spinach; and doubled the garlic (always). Very delicious! Next time i'll serve over mashed cauliflower. Thanks for the recipe!
