Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch cubes
- 8 oz sliced cremini mushrooms
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning (plus salt and black pepper to taste)
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium-high heat, then sauté the chicken cubes until browned and mostly cooked through, seasoning them with salt, pepper, and half of the Italian seasoning.
- Step 2: Add the sliced mushrooms and the minced garlic to the skillet with the chicken, cooking for 3-5 minutes until the mushrooms are softened and the garlic is fragrant, ensuring the chicken is fully cooked; remove the skillet from the heat.
- Step 3: In a separate mixing bowl, whisk together the cream of chicken soup, the heavy cream, the remaining Italian seasoning, and additional salt and pepper until smooth and well combined to form the casserole sauce base.
- Step 4: Pour the soup mixture over the chicken and mushroom mixture in the skillet, stirring gently until all the ingredients are evenly coated, then transfer the entire mixture into the prepared 9×13 inch baking dish.
- Step 5: Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the casserole, and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
Notes
- Keep any cooled leftovers tightly covered and refrigerated for up to 3 days; for longer storage, freeze baked portions in foil containers to prevent freezer burn.
- When reheating the whole casserole, cover it tightly with foil and bake at 350°F (175°C) until piping hot, adding a splash of milk or chicken broth if the sauce looks too thick.
- Serve this hearty dish over egg noodles or fluffy mashed potatoes to soak up all the extra creamy garlic sauce, complementing the richness with a light, crisp green salad.
- Chef’s Tip: For maximum flavor without burning, stir the minced garlic in only after the mushrooms have softened, cooking for just 60 to 90 seconds until it becomes fragrant before adding the soup mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American