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Today for YOU, I have this super delicious and Juicy Chicken Thigh Mushroom Casserole Recipe with yummy buttery sauce. It is super easy to make, I promise!
I like to serve this Chicken Thigh Casserole with Cheesy Scalloped Potatoes, or buckwheat or quinoa with Italian Garden Salad.
All you have to do is, cook chicken thighs and make creamy garlic sauce, place the chicken thighs into the casserole, add mushrooms, pour over the buttery garlic sauce and bake until chicken is incredibly tender & juicy.
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How to make Chicken Thigh Casserole?
Preheat the oven to 400F.
Using non-stick skillet, add oil on medium high heat.
Season chicken thighs with salt and pepper and cook 5 minutes on one side and 3 minutes on the other side, or until browned color and no more than 10 minutes.
Repeat this step with the rest of the chicken thighs.
Transfer cooked chicken onto a casserole dish, make sure to leave some oil in the skillet to make buttery garlic sauce.
How to make Creamy GarlicSauce for Chicken Casserole?
Drop garlic pieces into the skillet, cook on medium heat for about 1-2 minutes.
Now add flour and cook stirring for 1 minute.
Slowly pour in white wine, whisking continuously until flour is dissolves, bring it to a gentle boil.
Pour in chicken broth and add fresh thyme leaves.
Season with salt and pepper to taste.
Cook on low heat until sauce thickens, about 3-5 minutes, stirring few times.
Add butter, stir until it melts. The sauce is ready!
Onto the same casserole with chicken thighs add sliced mushrooms, pour the hot creamy sauce over the chicken thighs, bake for 10 – 15 minutes, uncovered. Broil on high heat for 3-5 minutes.
Garnish with fresh thyme & serve with Scalloped Potatoes & Italian Garden Salad. Enjoy!
How to Store Cooked Chicken Casserole in Fridge?
Wrap chicken casserole leftovers tightly with plastic food wrap, or place the leftovers into airtight container, store in the fridge for 2-3 days.
How do you Freeze Chicken Casserole?
To freeze baked casserole, let it cool before wrapping it and freezing.
Cover the casserole tightly with aluminum foil, or place it in a airtight container. Keep it in the freezer for up to 3 months.
How to Defrost Chicken Mushroom Casserole?
To bake a frozen casserole, you can first thaw it in the fridge overnight and bake it the next day at 350F for about 40 minutes or until casserole is heated thru.
How to Defrost a Casserole Quickly?
Cover microwave-safe casserole withmicrowave-safe plastic food wrap, poke few holes for themoisture to escape.
Place the casserole in the microwave, microwave using defrost setting for about 6 minutes, or until defrosted.
Bake at 350F for about 40 minutes or until casserole is heated thru.
If YOU make this EASY Chicken Thigh Mushroom Casserole,could YOU take a picture and share it on Instagram by tagging @MunchkinTimeBlog.We would LOVE to see your creation!Thank you!
Easy Chicken Thigh Mushroom Casserole
Love Keil
Super EASY Chicken Thigh Mushroom Casserole Recipe. I like to serve this Chicken Thigh Casserole with buckwheat or quinoa & Tomato Salad. The best meal!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Casserole, Dinner, Oven Baked
Cuisine American
Servings 6
Calories 294 kcal
Equipment
Ingredients
- 8 skinless boneless chicken thighs fat removed, pat dry with pepper towel
- 2 tablespoons oil I like to use grape seed oil or avocado oil
- 8 oz Bellas mushrooms sliced - I like to buy already sliced mushrooms at the store
- 5 cloves garlic finely chopped
- 2 tablespoons flour
- 3/4 cup white wine I used Pinot Grigio
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
- salt and pepper to taste
Instructions
How to make chicken thigh casserole:
Preheat the oven to 400F.
Using non-stick skillet, add 1 tablespoon of oil on medium high heat. Season chicken thighs with salt and pepper and cook 5 minutes on one side and 3 minutes on the other side, or until browned color and no more than 10 minutes.
Repeat this step with the rest of the chicken thighs. Transfer cooked chicken onto a casserole dish, make sure to leave some oil in the skillet to make Creamy Garlic Sauce.
How to make Creamy Garlic Sauce for Chicken Casserole:
Drop 5 finely chopped garlic pieces into the skillet, cook on medium heat for about 1-2 minutes. Now add flour and cook stirring for 1 minute.
Slowly pour in white wine, whisking continuously until flour is dissolves, bring it to a gentle boil. Pour in chicken broth and add fresh thyme leaves. Season with salt and pepper to taste. Cook on low heat until sauce thickens, about 3-5 minutes, stirring few times. Add 2 tablespoons of butter, stir until it melts. The sauce is ready!
Onto the same casserole with chicken thighs add sliced mushrooms, pour the hot Creamy Garlic Sauce over the chicken thighs, bake for 15-20 minutes or until chicken is cooked thru and reaches the temperature of 165 degrees.
Garnish with fresh thyme. Enjoy!
Notes
How to Store Cooked Chicken Casserole in Fridge?
Wrap chicken casserole leftovers tightly with plastic food wrap, or place the leftovers into airtight container, store in the fridge for 2-3 days.
How do you Freeze Chicken Casserole?
To freeze baked casserole, let it cool before wrapping it and freezing.
Cover the casserole tightly with aluminum foil, or place it in a airtight container. Keep it in the freezer for up to 3 months.
How to Defrost Chicken Mushroom Casserole?
To bake a frozen casserole, you can first thaw it in the fridge overnight and bake it the next day at 350F for about 40 minutes or until casserole is heated thru.
How to Defrost a Casserole Quickly?
Cover microwave-safe casserole withmicrowave-safe plastic food wrap, poke few holes for themoisture to escape.
Place the casserole in the microwave, microwave using defrost setting for about 6 minutes, or until defrosted.
Bake at 350F for about 40 minutes or until casserole is heated thru.
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Nutrition
Calories: 294kcalCarbohydrates: 4gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 154mgSodium: 311mgPotassium: 413mgFiber: 0.2gSugar: 0.5gVitamin A: 170IUVitamin C: 1mgCalcium: 25mgIron: 2mg
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