Creamy Chicken and Mushroom Casserole

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This comforting one-dish meal brings together tender chicken, earthy mushrooms, and a rich, creamy sauce made with Holla Cooking Cream. It’s the definition of comfort food—warm, satisfying, and full of flavor, perfect for family dinners or feeding a crowd.

The best part? Most of the work is done in one pot, and the oven does the rest.

This casserole is incredibly versatile and forgiving. You can use chicken breasts or thighs (thighs will be more moist and flavorful), any type of mushrooms you prefer, and even add vegetables like peas, carrots, or green beans.

The Holla Cooking Cream creates a luscious sauce that’s rich but not heavy, coating the chicken and mushrooms perfectly. The dish is finished in the oven, where the top gets slightly golden and the flavors meld together beautifully. Serve this over rice, pasta, or with crusty bread to soak up the incredible sauce.

It’s also excellent with mashed potatoes or roasted vegetables on the side. This is the kind of recipe that becomes a family favorite—the kind that everyone requests again and again. It’s hearty enough for cold weather but not so heavy that you can’t enjoy it year-round.

Time 60 min
Serving Size 6

Directions

Step 1

Sear the Chicken

Preheat oven to 180°C (350°F). Season chicken pieces generously with salt and pepper, then dust lightly with flour. Heat 2 tablespoons olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add chicken pieces and sear for 3-4 minutes per side until golden brown. Don't crowd the pan—work in batches if necessary. Transfer browned chicken to a plate and set aside.

Step 2

Sauté Vegetables

In the same pan, add another tablespoon of oil if needed. Add diced onion and cook for 5 minutes until softened. Add quartered mushrooms and cook for 5-7 minutes until they release their liquid and begin to brown. Add minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tablespoons of flour over the vegetables and stir for 1 minute.

Step 3

Create the Cream Sauce

Pour in chicken broth, stirring well to deglaze the pan and incorporate the flour. Let bubble for 2 minutes until slightly thickened. Reduce heat to medium-low and stir in Holla Cooking Cream. Add 1-2 teaspoons of dried thyme (or fresh if you have it). Stir until the sauce is smooth and creamy. Season with salt and pepper to taste.

Step 4

Assemble the Casserole

Return the seared chicken pieces to the pan, nestling them into the creamy mushroom sauce. Make sure the chicken is mostly submerged in the sauce. Spoon some sauce over the top of the chicken pieces. At this point, the casserole is ready for the oven.

Step 5

Bake Until Perfect

Cover the skillet or casserole dish with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes until the chicken is cooked through (internal temperature of 75°C/165°F). Remove the cover for the last 10 minutes of baking to let the top brown slightly. Remove from oven, let rest for 5 minutes, then garnish with fresh parsley and serve over rice, pasta, or with your favorite sides.