Oh yeah, this is it! Creamiest Mushroom Chicken Casserole is what you have been searching for. Nothing beats shredded chicken soaked up in the most delicious, creamy sauce. There are also a couple kinds of mushrooms and a bit of onion for variety and flavor. If you’re hungry for some serious yumminess, the Creamiest Mushroom Chicken Casserole will be calling!
Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter, divided
- 1 (16-ounce) package fresh button mushrooms, sliced
- 2 (4-ounce) packages fresh gourmet-blend mushrooms
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 cup chicken broth, room temperature
- 1 cup heavy whipping cream, room temperature
- 4 ounces cream cheese, softened
- 4 cups chicken breasts, boneless and skinless, cooked and shredded
- 1 tablespoon plus 1/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon celery salt
- 2 cups sourdough bread, torn into pieces
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a 12-inch ovenproof skillet over medium heat, melt 1/4 cup of the butter.
Step 3 –Add the button mushrooms, the gourmet-blend mushrooms, the onion, and the garlic and cook, stirring occasionally, until they are softened and lightly browned, about 12 minutes. Pour the mushroom mixture into a large bowl.
Step 4 –In the same skillet, melt 1/4 cup of the butter.
Step 5 –Whisk the flour into the melted butter and cook, whisking frequently, until it is lightly browned and smooth, about 5 minutes.
Step 6 –Gradually whisk the chicken broth and the heavy whipping cream into the flour-butter mixture until it is smooth.
Step 7 –Cook the sauce mixture, whisking constantly, until it is thick and bubbly, about 5 minutes.
Step 8 –Stir the cream cheese into the sauce mixture until it has melted.
Step 9 –Transfer the skillet from the heat, then stir the mushroom mixture, the chicken, 1 tablespoon of the salt, the black pepper, and the celery salt into the sauce.
Step 10 –In a medium microwave-safe bowl, melt the remaining butter on low heat.
Step 11 –Stir the bread and the remaining salt into the melted butter until the bread pieces are well-coated.
Step 12 –Sprinkle the chicken mixture with the bread mixture.
Step 13 –Bake the casserole until it is golden-brown and bubbly, about 25 minutes.
Step 14 –Transfer the skillet to a wire rack and let the casserole stand, about 10 minutes.
Step 15 –Serve the casserole garnished with the parsley.
