Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed crackers (Ritz or saltine)
Instructions
- Preheat oven to 350°F.
- In a large skillet, sauté the chicken, mushrooms, onion, and garlic in butter until the chicken is cooked through and the vegetables are tender.
- In a separate saucepan, whisk together the flour and chicken broth until smooth. Bring to a boil; cook and stir until thickened. Stir in heavy cream and thyme. Season with salt and pepper.
- In a greased 9×13-inch baking dish, arrange half of the cooked chicken mixture. Pour half of the cream sauce over the top. Sprinkle with half of the cheddar and Parmesan cheese.
- Repeat the layers. Top with crushed crackers.
- Bake for 35-40 minutes or until golden brown and heated through.
Notes
This casserole is a hearty, comforting dish perfect for chilly evenings. You can customize it by adding other vegetables like bell peppers or using different types of cheese.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 80