Chicken Broccoli Rice Casserole
This Broccoli Cheddar Chicken and Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the cheesy filling and buttery, crunchy Ritz topping! **Get the Recipe**
Chicken & Mushroom Casserole
My Creamy Chicken and Mushroom One Pan Casserole is ultimate easy comfort food!
full recipe available on the blog:
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One Dish Chicken and Rice Bake
Campbell's Kitchen brings you easy family recipes like this One Dish Chicken and Rice Bake made with Campbell's Condensed Cream of Mushroom Soup.
Chicken, Mushroom, and Potato Casserole
Chicken, Mushroom, and Potato Casserole is a delicious dish filled with chicken thighs, mushrooms, shallots, garlic, chicken stock, thyme, potatoes, and cream. It’s a healthy dish that you can prep ahead of time and bake when you’re ready to eat. It’s a dish your whole family will love.
Printable full recipe:
6 chicken thighs
2 tbsp butter
14 ounces (400 g) cremini mushrooms, chopped
2 shallots, sliced
3 garlic cloves, sliced
3 tbsp flour
2 cups chicken stock
2-3 thyme sprigs
14 ounces (400 g) young potatoes, boiled, cut in half
1⁄2 cup cream
The CREAMIEST Creamy Garlic & Mushroom Chicken...without the dairy cream! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken Broccoli and Mushroom Casserole Recipe
This chicken, broccoli and mushroom casserole recipe is the perfect family meal. This casserole is rich, full of flavor, comforting and easy to make. If you are looking for a winning dish for Thanksgiving, Christmas or any other holiday or event. This is exactly the recipe you need.
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Ingredients:
3 Chicken breasts or thighs, cut into chunks
Salt to taste
Pepper to taste
1 teaspoon Paprika
2 tablespoons Oil
1 Onion, chopped
3-4 Garlic cloves, crushed
2 baskets (400g) Mushrooms
1 head Broccoli, cut into florets
For the sauce:
5 tablespoons (75g) Butter
2/3 cup (80) Flour
2 cups (480ml) Chicken stock
1/2 cup (120ml) Heavy cream
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
120g Mozzarella, shredded
120g Cheddar cheese, shredded
Directions
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. In a large bowl mix chicken breast, oil, salt, pepper and paprika.
3. In a large pan, heat oil, add seasoned chicken chunks and cook for 6-7 minutes, until cooked through. Remove from the pan.
4. To the same pan add 2 tablespoons of olive oil and heat over medium heat. add chopped onion and cook until slightly golden, about 5-6 minutes. Add crushed garlic, sliced mushrooms and cook for 5-6 minutes. Until the mushrooms are softened. Remove from the pan.
5. Make the sauce: In the same pan melt butter, add flour, whisk until smooth paste forms and cook for 1 minute. Gradually add warm stock and cream, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. To the pan with the sauce add chicken chunks, broccoli florets and mushroom mixture. Mix until combined.
7. Pour the filling into prepared dish. Sprinkle shredded cheese on top.
8. Bake for about 20-25 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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