CREAMY MUSHROOM CHICKEN BAKED CASSEROLE
on Feb 18, 2026
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A cozy, homey mushroom chicken bake is exactly the kind of dish you crave when you’re looking for a little nostalgia!
We all have those recipes that remind us of childhood, and this Creamy Mushroom Chicken Baked Casserole is one of those for me. I remember my mom making this for us as kids, and I’m pleased to share my healthier version with all of you!
The chicken is breaded with almond flour before it’s seared off in a hot skillet. Some chicken broth helps deglaze the pan, getting up all the delicious breaded bits of chicken before the seared chicken is transferred to an oven-safe dish.
Then, just add everything else into the skillet. The deliciously creamy mixture is poured over the seared chicken in the casserole pan, and it all bakes in the oven until deliciously bubbly.
You can serve this comforting dish over some gluten-free pasta or another grain of your choice. I don’t know a single person who hasn’t fallen in love with this dish at first bite, so it’s pretty much a guarantee you’re going to love it too. Enjoy!
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Key Ingredients for Creamy Mushroom Chicken Casserole
This super-simple casserole dish comes together with a handful of basic ingredients. Here’s what you’ll need to get this meal on the dinner table tonight.
- Chicken: You can use either boneless skinless chicken breasts or thighs for this recipe.
- Almond Flour: This gluten-free flour adds the perfect amount of crunch to the breaded chicken.
- Chicken Broth: The base of the creamy, luscious sauce is chicken broth. Adding a bit of broth to the pan with the seared chicken is an easy way to deglaze the pan, ensuring you get all the delicious bits off the bottom.
- Onion: The smell of sautéed, diced yellow onions just makes your mouth water, right?
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Pin It- Mushrooms: I suggest baby bella mushrooms for this dish. They hold up well during the baking time.
- Dijon Mustard: A bit of creamy Dijon gives this dish a bit of a kick.
- Sour Cream: Tangy and creamy, sour cream is definitely a must for this mushroom sauce. If you’re dairy-free, I like the @foragerproject brand.
- Serving Suggestions: I like to serve this over a bed of gluten-free pasta, such as farfalle, sprinkled with additional chopped parsley for a fresh finish.
How to Make Chicken Mushroom Casserole
To start, preheat the oven to 350°F.
Sprinkle the chicken with almond flour and season with salt and pepper.
Heat avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.
Sear the chicken on both sides for about 3 minutes. Don’t disturb the chicken while it’s cooking. You’ll know the chicken is ready to flip when it releases easily from the pan.
Next, pour about 1/3 cup bone broth around the chicken into the skillet, using the broth to deglaze any bits that have been stuck to the pan.
Lay the seared chicken in a prepared casserole dish.
Add the onions and mushrooms and saute for 3 minutes, then add the parsley, sour cream, remaining bone broth, and dijon and stir to incorporate
Pour the sour cream and mushroom mixture over the chicken thighs, cover the casserole dish, and bake at 350°F for about 1 hour.
Serve the tender chicken and saucy mushrooms over prepared pasta and garnish with parsley. Enjoy!
Other One Pot Chicken Recipes:
- One Pot Greek Lemon Chicken and Orzo
- Creamy Sun-Dried Tomato Chicken Pasta
- Better-for-You General Tso’s Chicken
- One Pot Chicken Piccata and Rice
CREAMY MUSHROOM CHICKEN BAKED CASSEROLE
Ingredients
- 2 pounds boneless, skinless chicken (breasts or thighs – I prefer thighs)
- ¼ cup almond flour
- Salt and pepper, to season
- 3 tablespoons avocado oil
- 1 cup chicken broth, divided
- 1 small yellow onion, chopped
- 1 cup fresh parsley, chopped
- 1 pound baby bella mushrooms, sliced thick
- 3 tablespoons creamy Dijon mustard
- 1 pint sour cream (dairy-free if needed – I like Forager Project)
Serve With:
- Prepared pasta, gluten-free or regular
- Chopped fresh parsley
Instructions
- Preheat the oven to 350°F.
- Sprinkle the chicken with almond flour and season with salt and pepper.
- Heat avocado oil in a large cast-iron or stainless steel skillet over medium-high heat.
- Sear the chicken on both sides for about 3 minutes. Don’t disturb the chicken while it's cooking. You’ll know the chicken is ready to flip when it releases easily from the pan.
- Pour about 1/3 cup bone broth around the chicken into the skillet, using the broth to deglaze any bits that have been stuck to the pan.
- Lay the seared chicken in a prepared casserole dish.
- Add the onions and mushrooms and saute for 3 minutes, then add the parsley, sour cream, remaining bone broth, and Dijon and stir to incorporate.
- Pour the sour cream and mushroom mixture over the chicken thighs, cover the casserole dish, and bake at 350°F for about 1 hour.
- Serve the tender chicken and saucy mushrooms over prepared pasta and garnish with parsley. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
