Description
This creamy Chicken and Mushroom Gratin is a comforting French-inspired main course featuring tender cooked chicken and sautéed mushrooms in a rich, cheesy sauce. Topped with a golden, bubbly crust of Parmesan, mozzarella, and breadcrumbs, it makes a perfect hearty dinner that’s easy to prepare and full of flavor.
Ingredients
Scale
Chicken and Mushroom Mixture
- 2 cups cooked chicken, shredded or chopped
- 2 cups sliced mushrooms (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and cook until softened, about 3 minutes.
- Cook Mushrooms and Garlic: Stir in minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and start to brown, about 6–8 minutes.
- Make Roux: Add butter to the skillet, then stir in the flour continuously to form a roux. Cook this mixture for 1–2 minutes to eliminate the raw flour taste.
- Add Dairy: Gradually whisk in whole milk and heavy cream, continuing to cook and stir until the sauce thickens, approximately 3–4 minutes.
- Season Sauce: Stir in dried thyme, salt, and black pepper to taste to flavor the creamy sauce.
- Combine Chicken: Add the cooked shredded chicken to the sauce mixture and stir well until the chicken is fully coated.
- Prepare Baking Dish: Grease an 8×8-inch baking dish with butter or cooking spray. Pour the chicken and mushroom mixture evenly into the dish.
- Add Toppings: Sprinkle grated Parmesan, shredded mozzarella, and breadcrumbs evenly over the top to create a crispy, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Rest and Serve: Remove from oven and let the gratin rest for 5 minutes before serving to allow the flavors to set.
Notes
- Utilize rotisserie chicken to save time and add convenience.
- Add a handful of spinach or peas to the mixture for an extra boost of vegetables.
- Swap mozzarella cheese with Gruyère for a richer, nuttier flavor profile.
