There’s something truly special about a good, old-fashioned chicken casserole. The warm, creamy sauce with tender chicken and delicious mushrooms is exactly what you need on a chilly autumn evening. This recipe is one of my absolute favourites when I want to make something really good without spending hours in the kitchen.
The secret lies in searing the chicken and mushrooms properly first – it adds loads of flavour that elevates the entire dish. Thyme is the perfect herb companion for both chicken and mushrooms, and together with shallots and garlic you get a casserole that tastes like it’s been cooking for hours, even though it’s ready in under an hour.
I like to serve this casserole with something that can soak up the wonderful sauce – either crispy French fries, good mashed potatoes or simply good bread. Trust me, it’s worth it!
Ingredients
- 600 g chicken breast, cut into cubes
- 250 g shallots, peeled and halved
- 400 g mixed mushrooms (button, chanterelle or oyster mushrooms)
- 3 cloves garlic, finely chopped
- 2 tbsp butter
- 2 tbsp rapeseed oil
- 3 dl chicken stock
- 2.5 dl heavy cream
- 1 dl white wine (or more stock)
- 4 sprigs fresh thyme (or 1 tsp dried)
- 1 tbsp cornstarch
- Salt and pepper
- Fresh parsley for garnish
Instructions
Heat 1 tbsp butter and 1 tbsp oil in a large pot or casserole over medium-high heat. Season the chicken cubes with salt and pepper, and sear them in batches until golden on all sides – about 3-4 minutes per batch. Remove the chicken from the pot and set aside.
Add the remaining butter and oil to the pot. Sauté the shallots for about 5 minutes until they start to soften and colour. Add the mushrooms, roughly chopped or cut into pieces, along with the garlic. Let the mushrooms release their liquid and continue cooking for 5-6 minutes until glossy and golden.
Pour in the white wine and let it boil for 2 minutes so the alcohol evaporates. Add the chicken stock, heavy cream and thyme sprigs. Stir well and let it simmer for 5 minutes.
Return the chicken to the pot. Let everything simmer gently for about 10 minutes until the chicken is cooked through. Taste and adjust seasoning with salt and pepper as you go.
Mix the cornstarch with 2 tbsp cold water until smooth. Pour this into the pot while stirring, and let the sauce thicken for 2-3 minutes. Remove the thyme sprigs before serving.
Serve the creamy chicken casserole with guaranteed crispy homemade French fries, boiled rice, mashed potatoes or good bread for dipping in the delicious sauce. Garnish with fresh parsley.
Notes
Tip: If using frozen mushrooms, let them thaw first and squeeze out excess liquid before cooking. This gives better colour and more flavour. The casserole tastes even better the next day when the flavours have had time to develop!