Chicken Mushroom Casserole

This delicious, creamy chicken casserole is made in one pan and is really satisfying!  You could use any type of chicken you like.  Recipe adapted from:


  • 1-pound chicken tenderloins (or, 3 large/4 medium chicken breasts sliced or cubed)
  • 1/2-pound mushrooms thickly sliced (1 small container of mushrooms)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic crushed
  • 1/4 cup fresh parsley chopped (or 1 tbsp dried)
  • 2 tbsp fresh thyme leaves (or 1 tbsp dried)
  • salt and pepper
  • 1/2 cup chicken stock (or chicken broth)
  • 1/2 cup heavy cream
  • 1/4 cup sour cream



  1. Heat half of the butter and half of the olive oil in a heavy skillet.
  2. Season the chicken tenders with salt and pepper to taste, and then sear in batches until browned on all sides. Remove from skillet and set aside.
  3. Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
  4. Add the garlic, herbs and chicken stock and deglaze the pan, continuing to scrape the bottom.
  5. Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
  6. Return chicken to the pan and toss through the sauce. Cook for five more minutes.
  7. Serve with cauliflower-rice, cauliflower mashed potatoes, or any other veggie side-dish. This is also delicious served over zucchini noodles!


Makes 4 servings.  Count each serving as: 3 protein (group 6) and 3 fat (group 7).


I used cut-up chicken legs for this, as I had them pre-cooked in the fridge. I let the pieces brown in the butter & oil as directed, but only for a few minutes.  I used the skin as well which I felt added flavour and became a bit crispy in the cooking process.  I used dried herbs and flavour was great, served with zucchini noodles.  My son hates mushrooms, but he loved this with the mushrooms picked out 😉 (some sneaky small pieces were eaten).