Ingredients:

• Chicken thighs (fillets) – 700 g
• Mushrooms (button mushrooms) – 800 g
• Onions – 4 pcs.
• Garlic – 2 cloves
• Fresh parsley – 1 bunch
• Olive oil – 2 tablespoons
• Butter – 70 g
• Flour – 2 tablespoons
• 20% heavy cream – 500 ml
• 15% sour cream – 150 g
• Mozzarella cheese – 150 g
• Parmesan cheese – 150 g
• Nutmeg – 0.5 tsp
• Ground black pepper – to taste
• Salt – to taste

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Step-by-Step Instructions:

1. Prepare the Ingredients:

• Begin by cleaning and slicing the mushrooms.
• Finely chop the onions and garlic.
• Rinse and pat dry the chicken thighs, then cut them into bite-sized pieces.
• Grate the mozzarella and Parmesan cheeses, and set aside.

2. Cook the Chicken:

• Heat 1 tablespoon of olive oil and half of the butter (35 g) in a large skillet over medium heat.
• Add the chicken pieces and cook until they are golden brown on all sides, about 5-7 minutes. Season with salt and black pepper.
• Once cooked through, remove the chicken from the pan and set it aside.

3. Cook the Mushrooms and Onions:

• In the same pan, add the remaining tablespoon of olive oil and the rest of the butter.
• Add the chopped onions and garlic, and sauté until the onions are soft and translucent, about 4-5 minutes.
• Add the sliced mushrooms to the pan and cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes. Season with salt, pepper, and nutmeg.

4. Make the Creamy Sauce:

• Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the heavy cream while stirring continuously to avoid lumps.
• Stir in the sour cream and continue cooking the sauce for another 3-4 minutes, until it thickens slightly.

5. Combine and Assemble:

• Preheat your oven to 180°C (350°F).
• Return the cooked chicken to the skillet, and stir to combine with the creamy mushroom mixture.
• Add the chopped parsley, and mix everything together.
• Transfer the mixture to a large ovenproof casserole dish.
• Sprinkle the grated mozzarella and Parmesan evenly over the top.

6. Bake:

• Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown on top.
• Remove from the oven and let it rest for 5 minutes before serving.

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Cooking Tips:

• Choose Chicken Thighs: Chicken thighs are more flavorful and juicier than chicken breasts, making them a great choice for casseroles. However, if you prefer chicken breasts, you can use them instead, but be careful not to overcook as they tend to dry out.
• Mushroom Variety: While this recipe calls for button mushrooms, you can use any mushrooms you prefer, such as cremini or portobello, for a deeper flavor.
• Cheese Options: Mozzarella provides a creamy, stretchy texture, while Parmesan adds a sharp, nutty flavor. Feel free to experiment with other cheeses like Gruyère or cheddar for a different flavor profile.
• Cream Substitutes: If you want a lighter version of this casserole, you can use half-and-half instead of heavy cream, but the dish won’t be as rich and creamy.
• Season to Taste: Don’t be shy with the seasoning. Both mushrooms and chicken benefit from a good amount of salt and pepper. Taste as you cook and adjust seasoning accordingly.
• Fresh Herbs: Adding fresh parsley at the end brings a refreshing contrast to the richness of the sauce. You can also experiment with fresh thyme or rosemary for more depth.

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Storage:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.
• Freezing: This casserole can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight, then bake in the oven until heated through.

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Nutritional Facts (per serving):

• Calories: 450 kcal
• Fat: 30 g
• Carbohydrates: 12 g
• Protein: 25 g
• Sugar: 4 g
• Fiber: 3 g
• Sodium: 600 mg

Please note that these values are approximate and can vary based on specific ingredients and portion sizes.

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FAQs:

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs if you prefer. However, be careful not to overcook them as they tend to dry out more quickly than thighs.

2. Can I use other types of mushrooms?

Absolutely! While the recipe calls for button mushrooms, you can use a mix of mushrooms like cremini, portobello, or shiitake for a richer, more complex flavor.

3. Can I make this casserole ahead of time?

Yes, you can assemble the casserole and store it in the refrigerator (uncooked) for up to 24 hours. When ready to bake, just pop it into the preheated oven and follow the baking instructions.

4. How can I make this dish lighter?

To make a lighter version, you can substitute the heavy cream with half-and-half or milk, and use a low-fat sour cream. Keep in mind that the sauce will be less creamy, but still delicious.

5. What other vegetables can I add?

Feel free to add other vegetables like spinach, bell peppers, or zucchini. Just sauté them with the onions and mushrooms for added nutrition and flavor.

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Conclusion:

This Creamy Chicken and Mushroom Casserole with Mozzarella and Parmesan is a crowd-pleasing dish that delivers comfort and sophistication in every bite. The creamy sauce, tender chicken, and earthy mushrooms come together in a deliciously rich and cheesy casserole that is perfect for family dinners, holiday gatherings, or special occasions.

What makes this dish particularly versatile is its ability to be customized. Whether you want to swap out the mushrooms for a different type, use chicken breasts instead of thighs, or experiment with different cheeses, this recipe is flexible enough to adapt to your preferences. It also stores and reheats well, making it an excellent choice for meal prep or leftovers.

With minimal effort and maximum flavor, this casserole is sure to become a favorite in your recipe rotation. Serve it with a simple green salad or some crusty bread for a complete meal that’s both hearty and satisfying. Whether you’re cooking for yourself or a group, this dish is a guaranteed hit.