Creamy Chicken and Mushroom Casserole With a Golden Parmesan Crust
Experience the rich flavors of our Creamy Chicken and Mushroom Casserole With a Golden Parmesan Crust the Whole Family Devours! Tender chicken, earthy mushrooms, and a creamy sauce are topped with a crunchy cheesy crust, making it a comforting choice everyone loves.
Servings 4 servings
Calories 350kcal
Ingredients
- 2 cups cooked chicken shredded
- 8 oz mushrooms sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups cooked rice
- 1 cup frozen peas
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup fresh parsley chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, sliced mushrooms, heavy cream, chicken broth, cooked rice, and peas.
- Add garlic powder, onion powder, pepper, and salt to the mixture and stir well to incorporate.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Top with the grated Parmesan cheese, ensuring an even layer across the surface.
- Bake for about 30 minutes, or until the top is bubbly and golden brown.
- Once baked, remove from the oven and let it rest for 5–10 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
For best results, serve the casserole hot out of the oven. Leftovers can be stored in the fridge and reheated for an easy lunch or dinner.