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Creamy Mushroom-Chicken Casserole
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Golden-baked creamy chicken, mushroom, and broccoli casserole with a satisfyingly crunchy topping.
Ingredients:
  • 1 tablespoon olive oil, or more as needed
  • 2 skinless, boneless chicken breasts, diced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 large onion, diced
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 0.25 cup milk, or more as needed
  • 6 ounces cream cheese, or more to taste
  • 1 pound chopped, cooked broccoli
  • 0.5 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 3 cups corn flakes, crushed, or more to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Heat oil in a pan over medium-high heat until sizzling. Sear chicken until golden and no longer pink inside, about 5-7 minutes. Add mushrooms, onion, and parsley; saute until tender, about 5 minutes. Mix in paprika, celery salt, garlic powder, salt, and pepper.
  • Add 1/4 cup of milk into the pan and reduce heat to medium-low. Gently push the food to the sides of the pan, placing cream cheese in the center to melt. Gradually stir, adding more milk for your preferred consistency, then raise the heat to thicken the sauce. Mix in the broccoli and Parmesan cheese. Taste, season to your liking, then transfer the mixture to a casserole dish.
  • In the still-warm pan, melt the butter and add crushed corn flakes, stirring until well coated. Drizzle the mixture over the casserole.
  • Bake until golden and bubbling, around 30 minutes in the preheated oven.

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