Creamy Chicken and Mushroom Casserole

Creamy Chicken and Mushroom Casserole

Meal plan no more—your weeknight supper is set with this simple, all-in-one dinner.

Creamy Chicken and Mushroom Casserole
Makes 8 to 10 Servings
  • ½ cup plus 2 tablespoons unsalted butter, divided
  • 1 (16-ounce) container fresh
  • button mushrooms, sliced ¼ inch thick
  • 2 (4-ounce) containers assorted fresh gourmet mushrooms
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1 cup chicken broth, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 4 ounces cream cheese
  • 3 cups shredded cooked chicken breasts
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • ¼ teaspoon celery salt
  • 2 cups crumbled sourdough bread
  • Garnish: chopped fresh parsley
  1. Preheat oven to 350°. Lightly spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, melt ¼ cup butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until soft and lightly browned, 10 minutes. Remove mushroom mixture from skillet.
  3. In same skillet, melt ¼ cup butter over medium heat. Whisk in flour, stirring constantly, until aromatic and smooth, 5 minutes. Add broth and cream, whisking constantly. Cook, whisking constantly, until thick and bubbly, 5 minutes. Return mushroom mixture to skillet and stir to combine. Remove from heat; stir in cream cheese until smooth. Stir in chicken, 1 tablespoon kosher salt, pepper, and celery salt. Transfer mixture to prepared dish.
  4. In a small pan, melt remaining 2 tablespoons butter over medium heat. Pour over crumbled sourdough bread in a small bowl. Sprinkle with remaining ¼ teaspoon kosher salt and toss to combine. Top casserole with bread mixture.
  5. Bake until golden brown and bubbly, about 25 minutes. Let stand for at least 10 minutes before serving. Garnish with parsley, if desired.



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