I can’t get over how this Creamy Chicken and Mushroom Casserole turns simple ingredients into a party-worthy dish with tender chicken, savory mushrooms, and the dreamiest sauce. One bite and you’ll see why Chicken Gloria always disappears fast.

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I’m obsessed with this Creamy Chicken Casserole because it tastes like the kind of party dish I keep “sampling” until half the pan is gone. The chicken stays juicy, the sauce is rich without being boring, and those mushrooms bring the savory bite that makes every forkful feel loaded.

And yes, I fully go back for the crispy, cheesy edges first. No shame.

But what I really love is how this feels special enough for company without acting fancy. Just creamy, saucy, golden casserole goodness that gets people hovering around the dish before dinner even starts.

Honestly, I get it.

Ingredients

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Cooked chicken makes it hearty, filling, and perfect for using leftovers.
Mushrooms bring that cozy, savory flavor that makes casseroles feel homemade.
Onion and garlic do the quiet work, adding tons of flavor.
Butter and olive oil help everything taste rich without feeling too fancy.
Flour thickens the sauce so it hugs every bite nicely.
White wine adds a little tang, but broth keeps it family-friendly.
Heavy cream and cream cheese make it seriously creamy.
Basically, the good stuff.
Sour cream keeps the sauce from feeling too heavy or flat.
Dijon mustard adds a tiny zip you’ll notice in the best way.
Thyme, salt, and pepper keep the flavor warm, simple, and balanced.
Parmesan, mozzarella, or Swiss bring the melty, cheesy comfort everyone wants.
Panko with melted butter gives the top that golden crunch.
Plus, parsley looks fresh.

Ingredient Quantities

3 cups cooked chicken, shredded or cubed (about 3 medium boneless skinless breasts)

8 ounces cremini or white mushrooms, sliced

1 medium yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons unsalted butter

1 tablespoon olive oil

2 tablespoons all purpose flour

1/2 cup dry white wine (or extra chicken broth)

1 cup low sodium chicken broth

1 cup heavy cream

4 ounces cream cheese, softened

1/2 cup sour cream

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper, plus more to taste

3/4 to 1 teaspoon kosher salt, adjusted to taste

1/4 cup grated Parmesan cheese, plus 1/4 cup for topping

1 cup shredded mozzarella or Swiss cheese

3/4 cup panko breadcrumbs

2 tablespoons unsalted butter, melted (for mixing with breadcrumbs)

2 tablespoons fresh parsley, chopped, for garnish

How to Make this

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1. Preheat oven to 375 F and lightly grease a 9×13 inch baking dish or a similar sized casserole dish.

2. In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the chopped onion and sliced mushrooms and cook until softened and browned, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.

3. Sprinkle 2 tablespoons all purpose flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste.

4. Deglaze the pan with 1/2 cup dry white wine or an extra 1/2 cup chicken broth, scraping up browned bits. Stir in 1 cup low sodium chicken broth and 1 cup heavy cream until smooth.

5. Add 4 ounces softened cream cheese, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper, 3/4 to 1 teaspoon kosher salt, and 1/4 cup grated Parmesan. Stir and simmer gently until sauce is creamy and slightly thickened, about 3 to 5 minutes; adjust seasoning to taste.

6. Fold in 3 cups cooked shredded or cubed chicken and 1 cup shredded mozzarella or Swiss cheese. Heat through until the cheese is melted and the mixture is evenly combined.

7. Pour the chicken mixture into the prepared baking dish and spread into an even layer.

8. In a small bowl combine 3/4 cup panko breadcrumbs with 2 tablespoons melted unsalted butter and the remaining 1/4 cup grated Parmesan. Sprinkle this evenly over the casserole.

9. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the topping is golden and the casserole is bubbling around the edges. Remove from oven and let rest 5 minutes.

10. Garnish with 2 tablespoons chopped fresh parsley, serve hot, and enjoy.

Equipment Needed

1. Oven set to 375 F
2. 9×13 inch baking dish or similar casserole dish
3. Large skillet or sauté pan (for vegetables and sauce)
4. Cutting board and chef knife
5. Mixing bowls (one large for combining chicken mixture, one small for breadcrumbs)
6. Measuring cups and spoons
7. Spatula and wooden spoon (or silicone turner and spoon)
8. Whisk and oven mitts

FAQ

Can I use rotisserie chicken or leftover cooked chicken? Yes. Rotisserie or any cooked chicken works well; shred or cube about 3 cups to equal the recipe amount.

What can I substitute for the white wine? Use an equal amount of low sodium chicken broth if you prefer no alcohol. A splash of white grape juice plus a teaspoon of vinegar also works in a pinch.

How do I make this gluten free? Replace all purpose flour with a 1:1 gluten free flour or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken. Use gluten free panko for the topping.

Can I assemble ahead of time? Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Add about 10 to 15 minutes to the bake time if baking straight from the fridge.

How do I store and reheat leftovers? Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered with foil at 350 F until warmed through, about 20 to 30 minutes.

Can this be frozen? Yes. Freeze baked casserole in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350 F until hot, then uncover for 5 to 10 minutes to refresh the topping.

Creamy Chicken Casserole (VIDEO) Recipe Substitutions and Variations

Chicken: shredded rotisserie or roasted turkey; or 2 cans (12 to 14 ounces each) drained chunk light tuna or canned chicken for a pantry swap.
Heavy cream: 3/4 cup whole milk plus 1/4 cup melted butter to approximate richness; or use 1 cup evaporated milk for a slightly lighter but still creamy texture.
Cream cheese: Neufchâtel (lower fat, same tang) or mascarpone for a silkier, richer finish; for a lighter option, full fat Greek yogurt thickened with 1 teaspoon cornstarch.
Panko breadcrumbs: crushed saltine crackers or plain cornflakes for crunch; or use 3/4 cup seasoned breadcrumbs if panko is unavailable.

Pro Tips

1. Brown the mushrooms and onions until they have good color and most of their moisture has cooked off. That caramelized flavor makes the whole dish taste deeper and prevents a watery sauce.

2. Use room temperature cream cheese and add it in small pieces so it melts evenly. If the sauce looks too thin, simmer gently a few extra minutes rather than adding more flour, which can make it gummy.

3. Toast the panko briefly in a skillet with the melted butter before topping the casserole. That gives a crunchier, more evenly golden crust and keeps the crumbs from becoming soggy.

4. Taste for salt at the end. With Parmesan, chicken, and broth contributing salt, you may need less than the recipe suggests. Adjust gradually so the flavors stay balanced.

5. This casserole reheats and freezes well. To make ahead, assemble but wait to add the panko topping, then cover and refrigerate for up to 24 hours or freeze. If frozen, bake from frozen at a slightly lower temperature with a tented foil cover until heated through, then add the topping and brown under the broiler briefly.

Creamy Chicken Casserole (VIDEO) Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

547

kcal

Equipment: 1. Oven set to 375 F
2. 9×13 inch baking dish or similar casserole dish
3. Large skillet or sauté pan (for vegetables and sauce)
4. Cutting board and chef knife
5. Mixing bowls (one large for combining chicken mixture, one small for breadcrumbs)
6. Measuring cups and spoons
7. Spatula and wooden spoon (or silicone turner and spoon)
8. Whisk and oven mitts

Ingredients

3 cups cooked chicken, shredded or cubed (about 3 medium boneless skinless breasts)
8 ounces cremini or white mushrooms, sliced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons all purpose flour
1/2 cup dry white wine (or extra chicken broth)
1 cup low sodium chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper, plus more to taste
3/4 to 1 teaspoon kosher salt, adjusted to taste
1/4 cup grated Parmesan cheese, plus 1/4 cup for topping
1 cup shredded mozzarella or Swiss cheese
3/4 cup panko breadcrumbs
2 tablespoons unsalted butter, melted (for mixing with breadcrumbs)
2 tablespoons fresh parsley, chopped, for garnish

Directions

Preheat oven to 375 F and lightly grease a 9×13 inch baking dish or a similar sized casserole dish.
In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the chopped onion and sliced mushrooms and cook until softened and browned, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.
Sprinkle 2 tablespoons all purpose flour over the vegetables and stir to coat, cooking 1 minute to remove raw flour taste.
Deglaze the pan with 1/2 cup dry white wine or an extra 1/2 cup chicken broth, scraping up browned bits. Stir in 1 cup low sodium chicken broth and 1 cup heavy cream until smooth.
Add 4 ounces softened cream cheese, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, 1/4 teaspoon freshly ground black pepper, 3/4 to 1 teaspoon kosher salt, and 1/4 cup grated Parmesan. Stir and simmer gently until sauce is creamy and slightly thickened, about 3 to 5 minutes; adjust seasoning to taste.
Fold in 3 cups cooked shredded or cubed chicken and 1 cup shredded mozzarella or Swiss cheese. Heat through until the cheese is melted and the mixture is evenly combined.
Pour the chicken mixture into the prepared baking dish and spread into an even layer.
In a small bowl combine 3/4 cup panko breadcrumbs with 2 tablespoons melted unsalted butter and the remaining 1/4 cup grated Parmesan. Sprinkle this evenly over the casserole.
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the topping is golden and the casserole is bubbling around the edges. Remove from oven and let rest 5 minutes.
Garnish with 2 tablespoons chopped fresh parsley, serve hot, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.