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Creamy Chicken Casserole

A comforting, creamy, homemade chicken casserole that impresses dinner party guests with its rich sauce and golden topping.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Comfort
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless chicken thighs or breasts, cut into 1" pieces room temperature
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided room temperature
For the Sauce
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (optional but recommended)
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream (or half-and-half for lighter) see variations
  • 2 tsp Dijon mustard
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry) for thickening
  • 1 cup shredded Gruyère or cheddar cheese extra for topping
  • 1 cup breadcrumbs (panko recommended) for golden topping
  • 1 tbsp lemon juice
  • 2 tsp fresh thyme leaves, chopped (or 1 tsp dried)
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

Prep & Pan-Sear
  1. Pat chicken dry and season generously with salt and pepper.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer and sear 2–3 minutes per side until golden but not cooked through.
  4. Remove chicken to a plate.
Build the Sauce
  1. Reduce heat to medium. Add butter, then onions. Cook until translucent and golden.
  2. Add garlic and mushrooms; sauté until fragrant and mushrooms are tender.
  3. Stir in Dijon mustard and thyme. Pour in chicken broth and scrape up browned bits.
  4. Add heavy cream and bring to a gentle simmer, letting the sauce reduce and thicken slightly.
Finish & Bake
  1. Return chicken to the skillet, nestling pieces into the sauce. Spoon a little sauce over each piece.
  2. Mix breadcrumbs with melted butter and a handful of cheese, then sprinkle evenly over the top.
  3. Transfer skillet to a preheated oven at 400°F and bake until chicken is cooked through and topping is golden.
Finish & Serve
  1. Remove from oven and let rest 5 minutes to help the sauce set.
  2. Squeeze lemon juice over the top and garnish with parsley. Serve hot.

Notes

Chicken can be swapped for turkey or tofu. Breadcrumbs can be gluten-free if needed. For a lighter version, use half-and-half or evaporated milk instead of heavy cream.