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    Home » Recipes » Easy Meals

    Chicken and Mushroom Casserole (Healthy)

    February 10, 2017 By Monika Last Updated March 24, 2021 11 Comments

    Jump to Recipe
    Top down view of chicken mushroom casserole with spoon in black oval casserole.

    This delicious chicken and mushroom casserole is a healthy, easy to make and versatile dinner idea the whole family will enjoy! Made using a handful of ingredients and ready in under 40 minutes.

    Top down view of chicken and mushroom casserole in black oval dish with spoon.

    Why this recipe works

    • It is very simple and quick to make. Preparation takes only 15 minutes and the dish is ready in under 40 minutes.
    • It contains a combination of porcini and regular mushrooms so it's full of flavour.
    • It's creamy and rich despite being low in fat.

    Ingredients

    In addition to the mushrooms (see more on that below) and chicken breast this simple dish also contains onion which is sauteed in a little oil.

    To make the sauce I used naturally low in fat fromage frais (fromage blanc) but if you like you can use sour cream and creme fraiche instead (bear in mind, however, they are both quite calorific).  I combined it with a little cornflour to thicken the sauce.

    What mushrooms to use in chicken and mushroom casserole

    I used 2 types of mushrooms in this casserole - regular closed cup (use chestnut mushrooms instead if you like) and porcini.  Porcini mushrooms have a very strong flavour so you will only need about 10 g of these. (Which also makes this dish relatively inexpensive, see Top Tips below).  Even this small amount of porcini will enhance the flavour and add depth to the sauce.

    The porcini mushrooms need a tiny bit of preparation before combining with the sauce.  Place them in a bowl, add a bit of cold water and rub with your fingers to get rid of any grit.  Then rinse and soak in ½ of cold water for 5 minutes.  Lastly boil this mixture, covered, for 10 minutes.  (See photo below)

    Top down view of cooked porcini mushrooms with water in small saucepan.

    By this time your sauce will have practically been made (see steps below) so all that's left to do is to pour the porcini mixture into the sauce and stir.  Cook for another minute and assemble the recipe.

    Step-by-step recipe instructions

    1.While the porcini are cooking prepare the sauce.  Start by roughly chopping the regular mushrooms.

    Top down view of chopped mushrooms with knife on top of cutting board and mushrooms in saucepan.

    2. Fry the onions gently in a little oil until golden.

    Top down view of onions frying in large shallow white pan with black spatula.

    3. Add the chopped mushrooms and increase the heat.  Cook for 5 minutes stirring often until the mushrooms start releasing water.  Combine the fromage frais (fromage blanc) with the corn flour then add into the pan and stir until thoroughly mixed in.

    Chunky mushrooms with yogurt and black spatula inside white shallow pan.

    4. Pour in the porcini along with the water from the cooking, season, stir thoroughly and cook for about a minute.

    Creamy chunky mushroom sauce with black spatula inside large white shallow pan.

    5. You are now ready to assemble the recipe.

    This is very quick and easy to do.  Place the chicken pieces in a single layer in your casserole dish and pour over the mushroom sauce ensuring the chicken is thoroughly covered.  Drizzle over a bit of olive oil and pop your casserole into the oven.

    Top down view of raw chicken pieces in black oval dish and mushroom sauce with spoon in white round dish.

    The sauce will be quite thick to start with but the chicken will release lots of juices as it cooks, which as a result will give the sauce a perfect creamy consistency.  Not too thick but not too runny, either.

    I baked my chicken and mushroom casserole for 20 minutes but you may need to reduce or increase cooking time by a couple of minutes depending on the size of your chicken pieces.  It is important not to overcook the dish as this may make the chicken a little tough.

    Top tips

    • The best place to get porcini mushrooms I've ever come across is a Polish delicatessen.  You'll pay a lot less than in a regular supermarket.
    • It is important to combine the fromage frais with the cornflour before adding into the sauce (this will ensure the sauce is smooth and the fromage frais doesn't curdle).
    • The mushroom sauce will be quite thick to start with but it will have the right consistency once the chicken has cooked.
    • Cooking times may vary depending on the size of your meat pieces.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days.  The sauce will thicken after a while so you may need to add a drop of water to loosen it when reheating the dish.

    Side view of chicken mushroom casserole in black oval dish with spoon.

    Serving suggestions

    Enjoy this low fat chicken casserole with mushrooms alongside pasta, rice, bulgur wheat, quinoa or potatoes.  It goes equally well with all of these sides.  Other side dishes you could pair it with include spiced baked potato wedges and hasselback sweet potatoes.

    You could garnish this chicken and mushroom casserole with freshly chopped parsley, dill or thyme leaves.

    Freezing

    This chicken mushroom bake is easy to freeze.  Once cooled simply transfer into an airtight container (one large or several smaller ones for individual portions) and freeze for up to 3 months.  To defrost place in the fridge overnight, then reheat in the microwave or on the stove top.

    Top down view of mushroom chicken in black casserole dish with blue-and-white cloth to the right.

    You might also like

    • Simple Mushroom Stuffed Chicken Breast
    • Cauliflower Rice Crusted Chicken
    • Healthy Creamy Spinach Chicken
    • Spinach and Ricotta Cheese Stuffed Chicken
    • Easy Pesto Chicken Pasta Bake
    • Chicken Breast in White Sauce (Low Fat)

    Check out also this collection of 13 healthy, easy ope pot chicken recipes!

    Keep in touch!

    How has your chicken mushroom bake turned out for you? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Top down view of chicken and mushroom casserole in black oval dish with spoon.

    Chicken and Mushroom Casserole (Healthy)

    This simple, healthy chicken and mushroom casserole is a delicious and versatile weeknight dinner idea - it can be served with either rice, potatoes or pasta.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 300kcal
    Author: Monika Dabrowski

    Ingredients

    • 10.58 ounces (300 g) regular closed cup or chestnut mushrooms roughly chopped
    • 0.35 ounces (10 g) porcini mushrooms
    • 1.3 pounds (600 g) chicken breast skinless, sliced into 3-4 long strips each
    • 1 onion finely chopped
    • 2 tablespoons cornstarch/corn flour
    • ⅓ cup (80 g) fromage frais/fromage blanc or low fat sour cream
    • 2 tablespoons olive oil plus more for drizzling
    • ½ cup (120 ml) water or chicken stock (omit the salt)
    • 1 teaspoon fine sea salt and plenty of pepper

    Instructions

    • Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove and grit. Rinse, place in a saucepan, add half a cup water and soak for 5 minutes. Cover the saucepan (do NOT drain the water), bring to the boil, then lower the heat and simmer for 10 minutes. Set aside reserving the water.
    • Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a medium oven dish.
    • While the porcini are cooking prepare the sauce. In a large pan heat up 2 tablespoons of the oil and fry the onion gently for 3-4 minutes until softened and golden. Add the chopped regular mushrooms, increase the heat and cook for 5 minutes until they release water, stirring often.
    • Combine the fromage frais with the corn flour, stir until smooth then add into the pan and stir until well combined. Add the porcini mixture (including the water they cooked in), season, stir and cook for a minute until the sauce has thickened. The sauce will be quite thick.
    • Place the chicken strips in the baking dish in a single layer, season lightly, spoon over the mushroom sauce (ensuring all the meat has been covered), drizzle with a little oil and bake for about 20 minutes (cooking times can vary so ensure the meat is cooked through before serving, but try not to overcook it). Remove from the oven and serve immediately.

    Notes

    • The best place to get porcini mushrooms I've ever come across is a Polish delicatessen.  You'll pay a lot less than in a regular supermarket.
    • It is important to combine the fromage frais with the cornflour before adding into the sauce (this will ensure the sauce is smooth and the fromage frais doesn't curdle).
    • The mushroom sauce will be quite thick to start with but it will have the right consistency once the chicken has cooked.
    • Cooking times may vary depending on the size of your meat pieces.
    • Best served immediately. Leftovers can be refrigerated for up to 3 days.  The sauce will thicken after a while so you may need to add a drop of water to loosen it when reheating the dish.

    Nutrition

    Serving: 1serving | Calories: 300kcal | Carbohydrates: 13g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 196mg | Potassium: 920mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. debanitaghosh

      April 24, 2018 at 9:22 pm

      The dish looks so delicious. Will definitely try this out.

      I would love to contribute to your Pinterest group board : The Frugal Foodie

      My Pinterest profile: https://in.pinterest.com/debanitag/

      My Pinterest email: debanitaghosh43@gmail.com

      My website URL : debanitaghosh.wordpress.com

      Reply
      • Monika

        April 24, 2018 at 10:17 pm

        Thanks! Sending you an invite now!

        Reply
    2. Corina

      February 19, 2017 at 10:14 pm

      Oh Monika I love creamy sauces but don't make them very often. Even so, whenever I see one I'm tempted and I just love the fact that this one is not actually full of fat. Thank you so much for sharing with #CookOnceEatTwice!

      Reply
      • Monika

        February 19, 2017 at 10:39 pm

        This one is quite lean indeed, I don't tend to make heavy sauces as they are just so filling.

        Reply
    3. Sarah James @ Tales From The Kitchen Shed

      February 12, 2017 at 3:33 pm

      How delicious Monika, I love creamy mushrooms with chicken but I don't have it very often because of the fat content. Looking forward to trying out your low fat version, I'll also be having a look for some Skyr to try too. x

      Reply
      • Monika

        February 12, 2017 at 3:49 pm

        Thank you Sarah! Glad to hear you want to give Skyr a try:)

        Reply
    4. Mindy

      February 12, 2017 at 1:23 am

      This looks delicious and I love that you used fresh ingredients. Shared!

      Reply
      • Monika

        February 12, 2017 at 8:16 am

        Thanks:)

        Reply
    5. Carlee

      February 11, 2017 at 3:21 pm

      Oh my goodness, that looks so delicious! We are big fans of creamy and mushrooms and this looks like it will be a surefire hit here!

      Reply
      • Monika

        February 11, 2017 at 3:55 pm

        Thanks! So glad you like the recipe:) It's creamy but without too many calories.

        Reply

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