Creamy Chicken with Mushrooms

This creamy chicken casserole combines tender chicken, nutritious vegetables, and melty cheese for a comforting meal that has transformed my weeknight dinner rotation. The layers of flavor come together in a dish that's both sophisticated enough for company yet simple enough for a busy evening.

I first created this recipe when looking for ways to use leftover rotisserie chicken that would please my cheese-loving husband and vegetable-resistant children. It has since become our Sunday night tradition, with everyone happily clearing their plates.

Ingredients

• Cooked chicken breast: Provides lean protein and absorbs the creamy flavors beautifully. Use rotisserie chicken for maximum convenience and flavor
• Fresh spinach: Adds nutrition and a gorgeous color contrast. Baby spinach offers the mildest flavor if serving to picky eaters
• Mushrooms: Create a meaty texture and earthy flavor that deepens the dish. Choose cremini for a more robust taste than button mushrooms
• Green onion cream cheese: Forms the creamy base with built-in flavor. Look for whipped varieties for easier mixing
• Sour cream: Adds tanginess that balances the richness. Full fat creates the best texture
• Mozzarella cheese: Creates that irresistible stretchy cheese pull. Fresh mozzarella can be used but shredded melts more evenly
• Parmesan cheese: Provides a salty finish that elevates all the other flavors. Freshly grated melts more smoothly than pre-grated
• Olive oil: For sautéing with a touch of flavor. Extra virgin isn't necessary here
• Garlic and onion powders: Infuse flavor throughout the creamy sauce. They distribute more evenly than fresh in this application
• Chicken broth: Thins the sauce to the perfect consistency. Low sodium allows better seasoning control
• Fresh parsley: Brightens the finished dish visually and flavor-wise. Flat leaf has more pronounced flavor than curly

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F and allow it to fully preheat while preparing the other components. Position your rack in the middle of the oven for even heat distribution.

Sauté Mushrooms:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add mushrooms in a single layer without overcrowding to promote browning rather than steaming. Cook for 5 to 7 minutes, stirring occasionally until they release their moisture and turn golden brown with crisp edges. The browning creates essential flavor compounds that elevate the entire dish.

Cook Spinach:

In the same skillet used for mushrooms, add chopped spinach without cleaning the pan. The residual oil and mushroom flavor will infuse the greens. Cook for approximately 2 to 3 minutes, stirring frequently until the spinach wilts and reduces in volume significantly. Remove from heat before it becomes mushy.

Create Creamy Mixture:

In a mixing bowl, combine the green onion cream cheese, sour cream, and chicken broth. The room temperature ingredients will blend more easily. Add garlic powder, onion powder, salt, and pepper. Whisk vigorously until completely smooth with no lumps remaining. The consistency should be pourable but thick enough to coat the back of a spoon.

Assemble Casserole:

In a greased 9x13 inch casserole dish, create even layers starting with the cooked chicken as the base. Distribute the sautéed mushrooms evenly over the chicken, followed by the wilted spinach. Pour the creamy mixture slowly over everything, allowing it to seep between layers. Gently press down with a spatula to ensure all ingredients are coated.

Add Cheese Topping:

Sprinkle the grated mozzarella evenly across the surface, followed by an even layer of Parmesan. The combination creates both melty stretch and crispy edges. Extend cheese all the way to the edges for maximum browning.

Bake to Perfection:

Place the casserole in the preheated oven for 20 to 25 minutes. Look for bubbling around the edges, a golden brown surface, and cheese that has melted completely. If needed, broil for the final 1 to 2 minutes to achieve a more golden top, watching carefully to prevent burning.

Garnish and Serve:

Remove from oven and let stand for 5 minutes before serving. This rest period allows the casserole to set slightly. Sprinkle with freshly chopped parsley just before serving for a pop of color and fresh flavor.

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The green onion cream cheese is truly the secret weapon in this recipe. I discovered it by accident when regular cream cheese was sold out at my local store. The subtle onion flavor permeates the entire dish, and I've never gone back to plain cream cheese since. My grandmother always said the best discoveries happen by accident in the kitchen, and this proves her right.

Make Ahead Options

This casserole shines as a make-ahead meal. You can prepare all components and assemble the casserole up to 24 hours before baking. Simply cover with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding 5 to 7 minutes to the cooking time. The flavors actually develop more complexity with a rest in the refrigerator.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Turkey works beautifully in place of chicken. Kale can substitute for spinach if you massage it first with a bit of olive oil to tenderize it. For a dairy-free version, use dairy-free cream cheese, nutritional yeast instead of Parmesan, and a plant-based mozzarella alternative. The dish remains delicious with any of these modifications while accommodating different dietary needs.

Serving Suggestions

Serve this hearty casserole with a simple side salad dressed with lemon vinaigrette for a refreshing contrast to the richness. For those wanting carbs, crusty sourdough bread makes an excellent accompaniment for soaking up the creamy sauce. If serving for company, consider starting with a light appetizer like a vegetable platter, as this dish is quite filling. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs exceptionally well with the creamy flavors.

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Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and drain it thoroughly to remove excess moisture before adding it to the dish.

→ What type of mushrooms work best?

Button, cremini, or baby bella mushrooms work well, but you can also experiment with shiitake or portobello for added flavor.

→ Can I substitute another cheese for mozzarella?

Yes, you can use gouda, cheddar, or provolone as substitutes, though the flavor and melting consistency may vary slightly.

→ How can I make this dish gluten-free?

The recipe is naturally gluten-free as written, but always double-check labels on store-bought ingredients like chicken broth or cream cheese.

→ Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead, cover it, and store it in the fridge. Just bake it fresh when you're ready to serve.

→ How can I add more flavor to the dish?

You can add a pinch of nutmeg to the creamy sauce or sprinkle red pepper flakes over the top for a bit of heat.