Chicken and Mushroom Casserole

There are nights when cooking from scratch feels like too much – and that’s exactly why I love having a dish like this Easy Chicken & Mushroom Casserole tucked away in the freezer. Years ago, I started making it as one of my “safety net” meals – you know, the ones you can pull out after a long day when everyone’s hungry and you don’t want to fuss. It’s simple, hearty, and full of that homely flavour that only a casserole can deliver.

With tender chicken, earthy mushrooms, and a rich, creamy sauce, it’s the kind of recipe that warms you from the inside out. And thanks to the Thermomix, it’s a breeze to whip up a double batch – one for tonight and one for the freezer. Future you will be very thankful!

And here’s a little bonus tip: this casserole makes the most incredible pie filling. I often use it in my pie maker for quick, golden little parcels of comfort. Talk about versatility – dinner one night, pies the next, and leftovers frozen for another day.

Chicken and Mushroom Casserole

A creamy, comforting Chicken & Mushroom Casserole recipe made easy in the Thermomix. Perfect for weeknight dinners, freezer-friendly for busy nights, and versatile enough to use as a filling for pies in your pie maker.

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Course: Main Course

Keyword: casserole, chicken, freezer, mushrooms,

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Equipment

• TM6 or TM7

Ingredients

• 1 onion quartered
• 3 cloves garlic peeled
• 40 grams butter
• 1 tbsp olive oil
• 200 grams brown mushrooms, quartered
• 1 tsp dried thyme
• 50 grams white wine
• 125 grams chicken stock
• 650 grams chicken breast cut into 4cm pieces
• 2 tbsp flour
• 100 grams frozen peas
• 125 grams thickened cream
• Handful baby spinach Optional
• Squeeze lemon to taste
• Salt and pepper to taste
• 2 tbsp cornflour Optional to thicken

Instructions

• Add onion and garlic to TB (Thermomix Bowl) and chop 3 secs/speed5.
• Add butter and olive oil and cook 4 mins/100℃/speed 1.
• Add mushrooms and cook 4 mins/120℃/reverse/speed 1.
• Add thyme, wine, chicken stock and cook 6 mins/120℃/speed 1/ Simmering basket on lid.
• Taste and season
• Add flour to chicken and mix in.
• Add chicken, cream, peas, and cook 12mins/100℃/reverse/spoon speed/simmering basket on lid.
• Adjust seasoning with salt, pepper, a squeeze of lemon. Add spinach if using and cornflour slurry if you want sauce thicker. Cook 3 mins/100℃/reverse/spoon speed/simmering basket on lid.