Description
This Chicken and Mushroom Gratin is a rich and creamy baked dish featuring tender cooked chicken breast or thighs combined with sautéed mushrooms in a cheesy, velvety sauce, topped with a crispy breadcrumb crust. Perfect as a comforting main course served over rice, pasta, or with crusty bread, this classic French-inspired casserole delivers a deliciously hearty meal for the whole family.
Ingredients
Scale
Chicken and Sauce
- 1 ½ lbs cooked chicken breast or thighs, shredded or chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or whole milk
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella or Gruyère cheese
Topping
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté Aromatics: In a large skillet, melt the butter together with olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3 to 4 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until browned and all moisture has evaporated, approximately 5 to 7 minutes.
- Make the Sauce: Sprinkle the flour over the mushroom mixture and stir constantly, cooking for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and cream, bringing the mixture to a gentle simmer. Cook for 4 to 5 minutes until the sauce thickens.
- Season and Add Cheese: Stir in dried thyme, salt, and black pepper. Next, mix in the grated Parmesan and shredded mozzarella or Gruyère cheeses until melted and the sauce is smooth.
- Combine Chicken: Fold the shredded or chopped cooked chicken breast or thighs into the sauce, ensuring the chicken is thoroughly coated.
- Assemble Gratin: Transfer the entire chicken and mushroom mixture to a greased 9×9-inch baking dish, spreading it evenly.
- Add Breadcrumb Topping: In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle this mixture evenly over the top of the gratin.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the topping is golden brown and the gratin is bubbling hot.
- Rest and Serve: Remove from the oven and let the gratin rest for 5 minutes before serving to allow it to set slightly for easier serving.
Notes
- Serve the gratin over rice or pasta, or alongside crusty bread for a complete meal.
- You can substitute turkey or use rotisserie chicken for convenience.
- For a lighter version, substitute heavy cream with light cream or milk.
- This dish freezes well; reheat thoroughly in the oven before serving.
