Creamy Chicken and Mushroom Casserole

Quick and easy to make, comforting and filling, perfect for a weeknight dinner.

High in calories and fat, may not be suitable for those with dietary restrictions.

Chicken is an excellent source of protein and iron, while mushrooms are low in calories and packed with antioxidants and other nutrients.

	1 lb boneless, skinless chicken breasts
	8 oz sliced mushrooms
	1 small onion, chopped
	2 cloves garlic, minced
	1 cup chicken broth
	1 cup heavy cream
	1/2 cup grated Parmesan cheese
	1 tsp Italian seasoning
	Salt and pepper to taste
	2 tbsp olive oil

1.	Preheat oven to 375°F.
2.	Heat olive oil in a large skillet over medium-high heat.
3.	Add chicken and cook until browned, about 5 minutes on each side.
4.	Remove chicken from skillet and set aside.
5.	Add mushrooms, onion, and garlic to the skillet and sauté until mushrooms are browned, about 5 minutes.
6.	Add chicken broth to the skillet and stir to loosen any browned bits.
7.	Add heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper and stir until well combined.
8.	Return chicken to the skillet and spoon sauce over the top.
9.	Transfer skillet to preheated oven and bake for 25-30 minutes or until chicken is cooked through and sauce is bubbly and golden brown.
10.	Serve hot and enjoy!