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The Boat Shed Kitchen

Chicken and Mushroom Casserole

This creamy chicken and mushroom casserole layers seared chicken breasts with buttery mushrooms and onions in a smooth, lemon-kissed sauce. It’s baked until bubbly and golden—perfect for a weeknight dinner or casual weekend gathering.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts
  • 1 tbsp unsalted butter for chicken
  • 1 tbsp unsalted butter for vegetables
  • 8 oz mushrooms sliced
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1 tbsp lemon juice
  • ¾ tsp salt or to taste
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 350°F. Grease a 9x13” baking dish.
  2. Slice and brown chicken in butter until lightly golden. Set aside.
  3. Sauté mushrooms in butter. Add onion and cook until soft. Add garlic.
  4. Stir in flour and cook 1 minute. Whisk in broth, half-and-half, and lemon juice.
  5. Simmer until thickened. Season with salt and pepper.
  6. Layer chicken in baking dish. Pour sauce over.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-and-mushroom-casserole/

Notes

  • Chicken thighs can be used for extra juiciness.
  • Swap half-and-half with heavy cream for a richer version.
  • Add baby spinach or peas for extra veggies.