🧀🍗 Oven-Baked Chicken Mushroom Cheese Casserole
Ingredients
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500 g boneless chicken breast, cut into bite-size pieces
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2 cups mushrooms, sliced (button or cremini)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup cooking cream (or heavy cream)
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½ cup milk
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1½ cups shredded cheese (mozzarella + cheddar works best)
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2 tbsp butter
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1 tbsp olive oil
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika
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½ tsp dried oregano or thyme
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Optional: chopped parsley or green onions for garnish
Instructions
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Preheat oven to 180°C (350°F). Lightly grease a baking dish.
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Cook the chicken
Heat olive oil in a pan over medium heat. Add chicken, season with salt, pepper, and paprika. Cook until lightly golden (not fully cooked). Remove and set aside. -
Sauté vegetables
In the same pan, melt butter. Add onion and cook until soft. Add garlic and mushrooms; sauté until mushrooms release moisture and turn golden. -
Make the creamy sauce
Lower heat and add cream, milk, oregano/thyme. Simmer 2–3 minutes until slightly thickened. -
Assemble casserole
Add chicken back into the sauce. Mix well. Transfer everything into the prepared baking dish. -
Add cheese
Sprinkle shredded cheese generously over the top. -
Bake
Bake uncovered for 25–30 minutes, until bubbly and golden on top. -
Rest & serve
Let it rest for 5 minutes. Garnish with parsley if desired.
Serve With
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Garlic bread
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Steamed vegetables
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Rice or mashed potatoes
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Simple green salad
❓ Q & A
Q: Can I use chicken thighs instead of breast?
Yes! Thighs make it even juicier—just trim excess fat.
Q: Can I make it ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake when needed.
Q: Can I freeze this casserole?
Yes, freeze before baking for up to 2 months. Thaw overnight before baking.
Q: How can I make it lighter?
Use low-fat cream, more mushrooms, and reduce cheese slightly.
Q: Can I add vegetables?
Definitely—spinach, broccoli, or bell peppers work great.