Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe

I absolutely love this Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe because it feels like a big warm hug on a plate. The slow-cooked chicken thighs get wonderfully tender, and the sauce wraps everything up in a creamy, delicious coat that makes it so comforting. Whether it s a weeknight dinner or a cozy weekend meal, it s always a crowd-pleaser in my house.

What makes this Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe stand out is how simple the ingredients come together to create such a rich flavor. You ll find that the combination of earthy mushrooms, sweet carrots, and fragrant celery paired with creamy sauce makes every bite satisfying and wholesome. I ve made this more times than I can count-it s reliable, forgiving, and perfect for feeding both family and friends.

this …

Ingredients You’ll Need

Each ingredient in this Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe plays its part perfectly. I always recommend using fresh veggies and good-quality chicken thighs – they lend the best flavor and texture to this slow-cooked dish.

• Vegetable oil: Needed to brown the chicken nicely without sticking.
• Boneless chicken thighs: I prefer thighs here because they stay juicy and shred beautifully after slow cooking.
• Unsalted butter: Adds richness when sautéing the onions and garlic.
• Brown onions: Their sweetness deepens the flavor base for the sauce.
• Garlic cloves: Minced garlic gives that subtle, fragrant kick.
• All-purpose flour: It s the secret to thickening up the creamy sauce just right.
• Salt, black pepper, dried thyme, celery salt: This blend builds a balanced seasoning that brings everything together.
• Chicken stock: The broth keeps the casserole moist and full of flavor.
• Fresh lemon juice: Adds a bright note to cut through the richness.
• Baby chestnut mushrooms: They soak up the sauce and add a delicious earthiness.
• Chantenay carrots: Sweet and tender, perfect for slow cooking.
• Celery sticks: Give a crisp, fresh background flavor.
• Double (heavy) cream: Stirred in at the end for luxurious creaminess.
• Fresh parsley: I love sprinkling this on top for color and a fresh finish.

Variations

I love making this Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe my own by mixing up the veggies or adding little extras – it keeps the dish fresh and exciting every time I make it. Feel free to play around to suit your taste and what s on hand in your kitchen.

• Adding Bacon or Pancetta: My family goes crazy for crispy bits stirred in at the end-it adds a smoky, savory punch!
• Extra Vegetables: Sometimes I toss in baby potatoes, leeks, or cubes of butternut squash, which soak up the sauce beautifully.
• Using Chicken Breast: If you prefer, swapping in chicken breasts works fine, just watch the cooking time so it doesn t dry out.
• Oven-Baked Version: I ve baked this casserole before; just add extra stock and keep an eye on it, stirring occasionally to prevent drying out.

How to Make Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe

Step 1: Browning the Chicken for Maximum Flavor

Start by heating the vegetable oil over medium-high heat in a large frying pan. I like to give the chicken thighs a quick sizzle until they re nicely browned on both sides-this usually takes about 5 minutes total. Browning the chicken not only develops a beautiful color but also locks in those juicy flavors. Don t worry if they re not cooked through at this stage; that happens later in the slow cooker.

Step 2: Building the Creamy Sauce Base

Once the chicken is browned, take it out and place it in your slow cooker. In the same pan, melt the butter and add the diced onions. Cook them gently for about 5 minutes until they soften and turn translucent-this sweetness is key for the sauce. Then stir in minced garlic for just a minute to bring out its aroma without burning it.

Next, sprinkle in the flour and seasoning-salt, pepper, dried thyme, and celery salt. Keep stirring for 2 minutes so the flour cooks a little; this prevents a raw flour taste and helps thicken your sauce beautifully.

Step 3: Combining Ingredients in the Slow Cooker

Pour the chicken stock and freshly squeezed lemon juice into the pan, bringing everything to a gentle boil while stirring. This will loosen the browned bits on the bottom and meld the flavors. Then pour this fragrant sauce over the chicken in the slow cooker.

Add in the mushrooms, chopped carrots, and celery. Give everything a good stir so the veggies are coated in that lovely sauce. Place the lid on and set to cook on low for 5-6 hours or high for 3-4 hours. This slow cooking lets the flavors develop and the chicken become tender enough to shred.

Step 4: Finishing Touches for Ultimate Creaminess

When your timer goes off and the chicken is falling-apart tender, use two forks to shred it gently in the slow cooker. Stir in the double cream, which elevates the sauce to that rich, luscious finish I adore. Sprinkle chopped fresh parsley on top just before serving for a fresh pop of color and herbaceous flavor.

How to Serve Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe

Garnishes

I always finish my creamy chicken casserole with a generous sprinkle of chopped fresh parsley. It adds a fresh burst of color and a little herbaceous zing that brightens the whole dish. Sometimes I add just a small drizzle of extra cream on top for that restaurant-style touch that always delights guests.

Side Dishes

My go-to sides are creamy mashed potatoes and steamed green beans. The mashed potatoes soak up all that sauce perfectly, and the green beans add a crisp, fresh crunch that balances the richness beautifully. But you could also serve with buttered rice, crusty bread, or roasted root veggies for something heartier.

Creative Ways to Present

For special occasions, I like to serve this casserole in a pretty ceramic dish right at the table, letting everyone scoop their own portions. Sometimes I try layering it over small baked potatoes or even inside puff pastry shells for a fun twist. It s a great way to impress family or guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers quickly, then store them covered in the fridge for up to two days. When reheating, I gently warm the casserole in a saucepan over medium heat-adding a splash of cream or milk helps loosen the sauce back to creamy perfection if it thickened too much.

Freezing

This casserole freezes beautifully. I make sure to cool it fully, then cover it tightly before freezing. When ready, I thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally. It tastes almost as good as freshly made-perfect for busy days or batch cooking.

Reheating

Reheating on the stovetop is my favorite method because I can gently warm it while stirring to prevent sticking or drying out. If needed, I add a little cream or chicken stock to loosen the sauce. Avoid the microwave if you can-it tends to dry out the chicken and makes the sauce unevenly heated.

FAQs

Final Thoughts

This Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe has become one of my absolute favorites because it takes the fuss out of comfort food without skimping on flavor. I always feel proud serving it to family and friends-it s that kind of dish that brings everyone together around the table. Give it a try, and I m sure it will become a staple in your kitchen just like it is in mine!

Creamy Chicken Casserole with Mushrooms, Carrots, and Celery Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 91 reviews

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 6 hours 20 minutes
• Total Time: 6 hours 30 minutes
• Yield: 4 servings
• Category: Casserole
• Method: Slow Cooking
• Cuisine: Western

Print Recipe

Pin Recipe

---

Description

A comforting slow cooker chicken casserole featuring tender boneless chicken thighs cooked with mushrooms, carrots, celery, and a creamy herb-infused sauce. Perfectly paired with mashed potatoes and green beans for a hearty family meal.

---

Ingredients

Units MUS Scale 1x2x3x

Meat & Protein

• 8 boneless chicken thighs trimmed of fat

Vegetables

• 2 brown onions peeled and diced
• 3 cloves garlic peeled and minced
• 16-20 baby chestnut mushrooms
• 16-20 chantenay carrots
• 3 sticks celery roughly chopped
• small bunch parsley chopped

Dairy

• 2 tbsp unsalted butter
• 60 ml (1/4 cup) double (heavy) cream

Pantry Items & Spices

• 2 tbsp vegetable oil
• 3 tbsp plain (all-purpose) flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp celery salt
• 480 ml (2 cups) chicken stock
• 1 tbsp freshly squeezed lemon juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Browning the Chicken: Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken thighs and lightly brown them on both sides, approximately 5 minutes in total. Once browned, remove from the pan and place into the slow cooker.
2. Sautéing Onions and Garlic: Add the unsalted butter to the pan and melt it over medium heat. Add the diced onions and cook for 5 minutes, stirring occasionally until softened. Then, add the minced garlic and cook for an additional minute to release its aroma.
3. Making the Sauce Base: Stir in the all-purpose flour, salt, black pepper, dried thyme, and celery salt. Cook this mixture for 2 minutes to remove the raw flour taste while stirring continuously.
4. Adding Liquid and Simmering: Pour in the chicken stock and freshly squeezed lemon juice, stirring well and bringing the mixture to a boil. Once boiling, pour the sauce over the chicken in the slow cooker.
5. Adding Vegetables: Add the baby chestnut mushrooms, chantenay carrots, and chopped celery into the slow cooker. Stir everything together to combine evenly.
6. Slow Cooking: Cover the slow cooker with a lid and cook on low heat for 5-6 hours, or on high heat for 3-4 hours, until the chicken is cooked through and vegetables are tender.
7. Finishing Touches: Once cooked, shred the chicken slightly using two forks. Stir in the double (heavy) cream to add richness to the casserole.
8. Serving: Serve the casserole topped with freshly chopped parsley. This dish pairs wonderfully with mashed potatoes and green beans for a complete meal.

---

Notes

• Make-Ahead: Prepare the casserole in advance, cool completely, cover, and refrigerate for up to 2 days. Reheat in a large saucepan over medium heat for 10-15 minutes until piping hot. Add a splash of cream or milk if it seems too thick.
• Freezing: Cool the prepared casserole, cover, and freeze. Defrost thoroughly in the refrigerator before reheating in a saucepan on medium heat for 10-15 minutes until hot throughout. This method also works well for leftovers.
• Ingredient Swaps: Chicken thighs are preferred for tenderness and shredding but can be replaced with chicken breast or bone-in pieces. For variation, add vegetables like baby potatoes, leeks, shallots, or butternut squash. For extra flavor, stir in crispy bacon or pancetta at the end of cooking.
• Scaling the Recipe: The recipe doubles easily without changing ingredient ratios. To halve, reduce chicken and vegetable quantities by half but keep sauce ingredients the same to prevent drying out.
• Oven Cooking Option: This casserole can be baked in a covered casserole dish at 175°C (350°F) for 45-60 minutes until carrots are tender. Add 120 ml (1/2 cup) extra chicken stock to compensate for evaporation and stir occasionally while baking.

---

Nutrition

• Serving Size: 1 serving (approximate)
• Calories: 422 kcal
• Sugar: 7 g
• Sodium: 1597 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 172 mg