Looking for an easy chicken and mushroom casserole that’s rich, comforting and perfect for cooler evenings? This classic baked chicken casserole combines tender chicken thighs, earthy mushrooms, fresh herbs and a flavour-packed tomato and white wine sauce for a nourishing family meal that’s ideal for weekend entertaining or make-ahead dinners.
With simple ingredients and minimal hands-on preparation, it’s a timeless comfort food recipe you’ll return to again and again.
How to make a chicken and mushroom casserole
Tender chicken bathed in a rich garlic‑butter and mushroom sauce, baked to golden perfection. It’s easy to prep, full of flavor, and ideal for leftovers — welcome to your new go-to dinner recipe! Easy weekend entertaining featuring another great recipe from Geoff Jansz and recreated, styled and photographed by me for Eat Well magazine.
Why this Chicken & Mushroom Casserole is nourishing
This recipe embraces my Food as Medicine philosophy by combining high-quality protein with antioxidant-rich vegetables and mushrooms.
- Fresh parsley adds vitamin C and polyphenols.
- Chicken provides protein to support muscle repair and immune function.
- Mushrooms contain beta-glucans and selenium that contribute to healthy immunity.
- Carrots provide beta-carotene for eye and skin health.
- Celery and onions contribute prebiotic fibre to support gut bacteria.
FAQS
Can I make chicken and mushroom casserole ahead of time?
Yes. Prepare the casserole a day ahead and refrigerate. Reheat gently before serving, adding fresh parsley at the end.
Can I freeze chicken casserole?
Absolutely. Cool completely before freezing in airtight containers for up to three months.
What’s the best cut of chicken?
Chicken thighs stay juicy during slow cooking, making them ideal for casseroles.
Can I leave out the wine?
Yes. Simply replace it with additional chicken stock.
PrintHow to make a chicken and mushroom casserole
- Total Time0 hours
- YieldServes 4
This recipe is adapted from an original recipe by Geoff Jansz, featured as an easy weekend entertaining dish. I have recreated and slightly adapted the recipe, then styled and photographed it for Eat Well magazine.
Ingredients
600–700 g boneless chicken thighs, cut into large pieces
1 tbsp extra virgin olive oil
1 medium brown onion, diced
2 celery sticks, roughly chopped
1–2 medium carrots, roughly chopped
1/2 cup white wine
3/4 cup chicken stock
1 bay leaf
1/2 cup tomato purée
15 g butter
1/2 tbsp extra virgin olive oil, plus extra if required
2 cups mixed mushrooms, roughly chopped or torn — Swiss brown, oyster and field mushrooms work well
1 tsp fresh thyme leaves
1/2 bunch asparagus, woody ends removed and cut into 4 cm pieces
1/4 cup flat-leaf parsley, roughly torn
Salt and freshly ground black pepper
Crusty bread and a light green salad, to serve
Instructions
- Preheat the oven to 180°C.
- Heat the olive oil in a large flameproof casserole pot over medium-high heat. Season the chicken with salt and freshly ground black pepper. Working in batches if necessary, brown the chicken on all sides. Remove and set aside.
- Reduce the heat to medium. Add the onion to the pot, adding a little extra olive oil if required, and cook until softened. Add the celery and carrots and cook for a further 2–3 minutes.
- Return the chicken to the pot. Pour in the white wine and allow it to bubble for a minute or two, scraping any caramelised pieces from the base of the pot.
- Add the chicken stock, bay leaf and tomato purée. Bring to a gentle simmer, season to taste and cover with the lid.
- Transfer to the oven and cook for approximately 1¼ hours, or until the chicken is tender.
- Meanwhile, heat the butter and extra olive oil in a large frying pan over medium-high heat. Add the mushrooms and thyme and cook until golden, tender and fragrant. Season with salt and freshly ground black pepper. Remove from the pan and set aside.
- Return the frying pan to the heat and add the asparagus. Cook for several minutes until just tender but still bright and slightly crisp. Remove from the heat.
- Remove the casserole from the oven and discard the bay leaf. Gently fold through the sautéed mushrooms, asparagus and parsley.
- Taste and adjust the seasoning. Serve hot with crusty bread and a light green salad.
Notes
Cooking the mushrooms separately is worth the extra step. It allows them to caramelise rather than simply steam in the casserole, giving the finished dish a deeper, more savoury flavour.
Adding the asparagus at the end keeps it vibrant and prevents it from becoming overcooked.
You must be logged in to post a comment.