Baked chicken casserole with mushrooms and cheese is a simple way to turn cooked chicken into a warm, filling dish. Everything comes together in one pan, then finishes in the oven.
The cream and cheese hold it together while the mushrooms add depth without extra steps.
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1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
3. Add 1 cup sliced mushrooms. Sauté 5-6 minutes until browned and moisture evaporates.
4. Add 1 clove garlic minced. Cook 30 seconds until fragrant.
5. Add 1.5 cups diced chicken breast in a single layer. Cook 4-5 minutes until heated through and lightly browned.
6. Stir in 0.5 cup cream and 0.25 cup grated cheese. Simmer 2-3 minutes until sauce thickens and coats spoon.
7. Transfer mixture to a baking dish.
8. Top with 0.25 cup shredded cheese.
9. Bake 15-20 minutes until cheese is bubbly and golden.
10. Let rest 5 minutes before serving.
11. Finish with fresh chopped basil.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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