Creamy Mushroom-Chicken Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 327 Calories

Ingredients

• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 pinch salt and ground black pepper to taste
• 1 large onion, diced
• 3 tablespoons chopped fresh parsley
• 1 teaspoon celery salt
• 1 (8 ounce) package sliced fresh mushrooms
• ½ cup shredded Parmesan cheese
• 2 each skinless, boneless chicken breasts, diced
• ¼ cup milk, or more as needed
• 1 tablespoon olive oil, or more as needed
• 6 ounces cream cheese, or more to taste
• 1 pound chopped, cooked broccoli
• 3 cups corn flakes, crushed, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until bubbly, about 30 minutes.

Step 3

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.

Step 4

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.

Step 5

Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.