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Creamy Mushroom-Chicken Casserole

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"I've tried bland recipes, and came up with a flavorful one everyone will like. I've been asked for it so many times, I thought I'd create it here for others to try this creamy mushroom-chicken casserole."
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1 h servings 327
Original recipe yields 6 servings (1 casserole)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
  3. Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
  4. Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
  5. Bake in the preheated oven until bubbly, about 30 minutes.


  • Cook's Notes:
  • Semi-frozen chicken breasts are easiest to cut.
  • You can use Cheddar instead of Parmesan.

Nutrition Facts

Per Serving: 327 calories; 19.5 23.5 17.3 69 631 Full nutrition

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