Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Equipment Needed
- Air fryer
- Large skillet
- Mixing bowls
- Silicone spatula
- Measuring cups and spoons
- Small casserole dish or air fryer-safe baking dish
Instructions
Step 1: Season the Chicken
In a large bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
Mix thoroughly so every piece of chicken is evenly coated with the seasoning mixture. Let the chicken rest for about 10 minutes while preparing the remaining ingredients.
Step 2: Air Fry the Chicken
Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
Arrange the seasoned chicken in a single layer inside the air fryer basket. Avoid overcrowding so the hot air can circulate properly.
Cook for 10–12 minutes, shaking the basket halfway through cooking.
The chicken should be lightly golden on the outside and reach an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate and set aside.
Step 3: Cook the Mushrooms
While the chicken cooks, melt the butter in a large skillet over medium heat.
Add the sliced mushrooms and cook for about 6–8 minutes, stirring occasionally until they release their moisture and become golden brown.
Add the minced garlic and cook for another minute until fragrant.
Step 4: Prepare the Cream Sauce
Sprinkle the flour over the mushrooms and stir continuously for one minute.
Slowly pour in the chicken broth while whisking to prevent lumps.
Add the heavy cream, Parmesan cheese, thyme, Italian seasoning, salt, and black pepper.
Continue stirring over medium heat for 4–5 minutes until the sauce becomes smooth, creamy, and slightly thickened.
If the sauce becomes too thick, stir in a few tablespoons of chicken broth.
Step 5: Assemble the Casserole
Lightly grease an air fryer-safe casserole dish.
Spread the cooked chicken evenly across the bottom.
Pour the creamy mushroom sauce over the chicken.
Mix gently so every piece is coated.
Top with mozzarella cheese and additional Parmesan cheese.
Step 6: Air Fry the Casserole
Reduce the air fryer temperature to 350°F (177°C).
Place the casserole dish into the air fryer basket.
Cook for 8–10 minutes, or until the cheese is completely melted and bubbling with lightly golden edges.
If desired, cook for an additional 2 minutes for extra browning.
Step 7: Garnish and Serve
Carefully remove the casserole from the air fryer.
Allow it to rest for about 5 minutes before serving.
Sprinkle freshly chopped parsley over the top for added freshness and color.
Serve warm and enjoy.
Chef’s Tips
- Chicken thighs can be substituted for extra tenderness.
- Cremini mushrooms provide a deeper flavor than white button mushrooms.
- Freshly grated Parmesan melts more smoothly than pre-packaged cheese.
- Avoid overcooking the chicken during the first air-frying stage since it cooks again with the casserole.
- For an even creamier sauce, add two ounces of softened cream cheese while preparing the sauce.
- Add spinach during the final minute of sauce preparation for additional nutrients.
- A pinch of red pepper flakes adds gentle heat without overpowering the creamy flavors.
Variations
Low-Carb Version
Serve over cauliflower rice or steamed broccoli instead of traditional rice or pasta.
Bacon Version
Cook chopped bacon until crispy and stir it into the casserole before baking.
Vegetable Version
Add spinach, kale, zucchini, or broccoli florets for extra vegetables.
Extra Cheesy
Mix shredded cheddar, Monterey Jack, or Gruyère with the mozzarella topping.
Herb Upgrade
Fresh thyme, rosemary, or basil can replace dried herbs for brighter flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Air Fryer: Heat at 325°F (163°C) for 6–8 minutes.
Microwave: Heat for 2–3 minutes, stirring halfway through.
Oven: Bake at 350°F (177°C) for 15–20 minutes until hot.
Add a splash of cream or milk before reheating if the sauce has thickened too much.
Serving Suggestions
This creamy casserole pairs wonderfully with:
- Garlic mashed potatoes
- Buttered egg noodles
- Steamed white or brown rice
- Roasted asparagus
- Green beans
- Caesar salad
- Garlic bread
- Roasted Brussels sprouts
- Mixed garden salad
- Steamed broccoli
Nutrition Information (Per Serving)
- Calories: 485 kcal
- Protein: 41g
- Carbohydrates: 10g
- Fat: 31g
- Saturated Fat: 15g
- Cholesterol: 145mg
- Fiber: 2g
- Sugar: 3g
- Sodium: 620mg
- Potassium: 820mg
- Calcium: 270mg
- Iron: 2mg
- Vitamin A: 12% DV
