Creamy Chicken and Mushroom Potato Casserole
This Creamy Chicken and Mushroom Potato Casserole is made with buttery mashed potatoes, tender seasoned chicken, mushrooms in a rich cream sauce, and a golden layer of melted mozzarella. A comforting, cheesy family dinner that's easy to make with everyday ingredients.
Ingredients
For the Mashed Potatoes
- - 2.2–2.6 lb 1–1.2 kg potatoes, peeled and cubed
- - 3–3½ tablespoons 40–50 g butter
- - ½ cup 120 ml milk, or as needed
- - Salt to taste
For the Chicken and Mushroom Filling
- - 1.1–1.3 lb 500–600 g boneless, skinless chicken breast, cubed
- - 10–14 oz 300–400 g mushrooms, diced
- - 1 large yellow onion finely chopped
- - ¾–1 cup 200–250 ml heavy cream
- - 2 tablespoons vegetable oil
- - 1 teaspoon sweet paprika
- - 1 teaspoon garlic powder
- - 1 teaspoon onion powder
- - Salt and black pepper to taste
For the Cheese Topping
- - 7–9 oz 200–250 g shredded mozzarella cheese
Instructions
- Prepare the potatoes: Peel and cut the potatoes into evenly sized cubes. Place them in a large pot of salted water and boil for 15–20 minutes, until fork-tender.
- Chop the ingredients: Cut the chicken breast into bite-sized cubes. Finely chop the onion and dice the mushrooms into small pieces.
- Cook the chicken: Heat some vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until lightly golden. Season with sweet paprika, garlic powder, onion powder, salt, and black pepper. Continue cooking until the chicken reaches 165°F (74°C), then remove it from the skillet.
- Cook the onion and mushrooms: In the same skillet, add a little more oil if needed. Sauté the onion for 2–3 minutes until softened. Add the mushrooms and cook until their moisture evaporates and they begin to brown.
- Make the creamy filling: Pour the heavy cream over the mushrooms and stir well. Let it simmer gently for a few minutes, then return the cooked chicken to the skillet. Mix and cook for another 2–3 minutes until the sauce thickens slightly.
- Make the mashed potatoes: Drain the cooked potatoes and mash them while hot. Add the butter, then gradually pour in the milk. Mix until smooth and creamy but still thick enough to hold its shape. Season with salt.
- Assemble the casserole: Spread the mashed potatoes evenly across the bottom of a baking dish. Spoon the creamy chicken and mushroom mixture over the potatoes, covering the entire surface.
- Add the cheese: Sprinkle the shredded mozzarella evenly over the chicken and mushroom layer.
- Bake: Preheat the oven to 350°F (180°C). Bake for approximately 20–25 minutes, until the casserole is heated through and the mozzarella is melted, bubbly, and golden brown.
- Rest and serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving.
Notes
Nutrition Information
Nutrition values should be calculated using your actual ingredient quantities before publishing, particularly the amount of cream, butter, and mozzarella. Leave WPRM nutrition fields empty until calculated rather than entering unsupported estimates.| Nutrition | Per serving (estimated) |
|---|---|
| Calories | 610 kcal |
| Protein | 37 g |
| Carbohydrates | 44 g |
| Fat | 33 g |
These are approximate values. The actual calories will depend mainly on how much butter, heavy cream, and mozzarella you used.
Recipe Notes
- Potatoes: Russet or Yukon Gold potatoes work best. Keep the mashed potatoes thick enough to support the creamy chicken filling.
- Chicken: Cut the chicken into evenly sized pieces for consistent cooking. Boneless chicken thighs can also be used.
- Mushrooms: Cook the mushrooms until most of their moisture has evaporated before adding the cream.
- Heavy cream: Let the sauce simmer until slightly thickened. Avoid adding a watery filling to the casserole.
- Cheese: Low-moisture shredded mozzarella gives the casserole a golden, bubbly topping. Cheddar or Gouda are also good alternatives.
- Baking: All the ingredients are already cooked before assembling. Bake just until heated through and the cheese is golden.
- Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep for up to 3–4 days.
- Reheating: Reheat in the oven at 350°F (175°C), covered, until the center reaches 165°F (74°C).
- Make ahead: Assemble the casserole in advance, cover, and refrigerate. Bake when ready to serve, allowing additional time if the dish is cold.
