Creamy Chicken & Mushroom Casserole
Browned chicken and mushrooms baked in a garlicky cream sauce with spinach and Gruyère under a crunchy parmesan topping. Cozy comfort food that reheats beautifully all week.
Nutrition per serving
about 1¼ cups- Net carbs
- 5.3g
- Calories
- 533kcal
- Protein
- 44g
- Fat
- 37g
- Total carbs
- 6.7 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
With broccoli: Bright broccoli florets folded in with the spinach add color and crunch and stretch the casserole further.
- Steam or microwave the florets 3 minutes, until bright green, drain well and stir them in with the spinach.
Chicken, bacon & mushroom: Smoky bacon through the sauce and over the top makes it even more of a comfort-food classic.
- Stir most of the bacon into the sauce with the chicken and scatter the rest over the crumbs before baking.
Pork-free (almond crumb): Almond flour and parmesan make the crunchy topping instead of pork rinds, for anyone who avoids pork.
- Mix the almond flour with the parmesan and melted butter for the topping. It browns faster than pork rinds, so tent with foil if it darkens before the casserole bubbles.
- Casserole
- Crunchy topping
- Nice to have (optional)
- Casserole
- Crunchy topping
- Also add
- Nice to have (optional)
- Casserole
- Crunchy topping
- Also add
- Nice to have (optional)
- Casserole
- Crunchy topping
- Nice to have (optional)
Estimated cost $23.44 for 6 servings ($3.91 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C). Season the chicken with ½ tsp salt and the pepper.
-
Heat the oil in a large, deep oven-safe skillet over medium-high heat. Brown the chicken in two batches, 4–5 minutes each, until golden on most sides; it finishes cooking in the oven. Transfer to a plate.
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Melt the 2 tbsp butter in the pan, add the mushrooms and the remaining salt and cook 8–10 minutes, stirring now and then, until their liquid has cooked off and they are well browned. Add the onion and cook 3 minutes, then the garlic and thyme for 1 minute.
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Pour in the broth and scrape up the browned bits. Add the cream cheese, cream and Dijon and stir 2–3 minutes, until the cream cheese melts into a smooth sauce.
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Stir in the spinach a handful at a time until wilted, then the chicken with its juices and half the Gruyère. If your skillet isn’t oven-safe, transfer everything to a 9×13-inch (23×33 cm) baking dish.
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Mix the crushed pork rinds, parmesan and melted butter. Scatter the remaining Gruyère over the casserole, then the crumbs.
-
Bake 20–25 minutes, until bubbling at the edges, golden on top and the chicken reads 165°F (74°C). Rest 5 minutes, scatter with parsley and serve with garlic green beans or a green salad.
Tips for success
-
Brown the mushrooms well. Pale, steamed mushrooms leave water behind and the casserole turns soupy. - Leftover roast or rotisserie chicken works: skip the browning, stir in 4 cups chopped cooked chicken in step 5 and bake just 15–20 minutes, until bubbling.
- For a heartier plate, spoon it over cauliflower rice or cauliflower mash.
Nice to have, not needed
- A deep 12-inch (30 cm) oven-safe skillet keeps it to one pan — otherwise bake it in any 9×13-inch (23×33 cm) dish.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Bake covered at 350°F (175°C) for 15–20 minutes, uncovering for the last 5 to re-crisp the top, or microwave 2–3 minutes.
Prep tip: The topping softens in the fridge but crisps up again in the oven or air fryer, so reheat oven-side when you can.
Refrigerate up to 4 days or freeze up to 2 months. Reheat covered at 350°F (175°C) for about 20 minutes, or microwave single portions.
Variations
3 variations, each with its own ingredients and macrosWith broccoli
VeggiesBright broccoli florets folded in with the spinach add color and crunch and stretch the casserole further.
- + 3 cups small broccoli florets
7.3 g net · 550 kcal · 46 g protein · 37 g fat · ≈$4.36 per serving (+2 g net carbs vs the original)
Chicken, bacon & mushroom
FlavorSmoky bacon through the sauce and over the top makes it even more of a comfort-food classic.
- + 6 slices cooked bacon
5.4 g net · 579 kcal · 48 g protein · 40 g fat · ≈$4.05 per serving (+0.1 g net carbs vs the original)
Pork-free (almond crumb)
DietAlmond flour and parmesan make the crunchy topping instead of pork rinds, for anyone who avoids pork.
- pork rinds → blanched almond flour
5.7 g net · 535 kcal · 43 g protein · 38 g fat · ≈$3.85 per serving (+0.4 g net carbs vs the original)
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