Chicken and Mushroom Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
Creamy Mushroom-and-Tofu Casserole with a Golden Top
Bubbly, savory, and surprisingly light — this casserole gives you all the warm, mushroom-and-cream comfort of a classic bake while leaning vegetable-forward with extra-firm tofu and market mushrooms.
Think of this as the cozy casserole you turn to when you want a potluck-friendly dish that also works for a relaxed Sunday supper or an indulgent batch of leftovers. The top goes golden and bubbly in the oven while the interior stays silky and spoonable — mushrooms and a proper roux create that deep, savory sauce you crave, and little green peas add pops of color and sweetness throughout.
Extra-firm tofu stands in like a gentle, neutral ‘meaty’ element here: press and cube it so it holds up in the oven and soaks up the creamy sauce. Browning the cremini mushrooms until their liquid evaporates (about 6–8 minutes) is a small step that multiplies the dish’s umami. The classic mirepoix — onion, carrot, and celery — plus garlic builds the aromatic backbone, while butter and olive oil give you both flavor and a good sear.
A simple flour-and-milk roux loosened with low-sodium vegetable broth makes the velvet sauce; it’s forgiving and easy to finish on the stovetop before a 375°F bake. Lightly oil an 8x8 dish, assemble, and bake until bubbling and lightly browned at the edges. You can assemble ahead and refrigerate, then slide it into a hot oven straight from the fridge for a no-fuss dinner.
Serve with crusty bread or a crisp green salad to cut the richness. The casserole keeps beautifully in the fridge for several days and tastes even better reheated — the flavors have time to marry, making this one of those satisfying make-ahead wins.
Ingredients
How to Make Chicken and Mushroom Casserole
- Preheat the oven to 375°F (190°C). Lightly oil an 8x8-inch (or similar) shallow baking dish.
- Drain the tofu, press gently with paper towels to remove excess moisture, then cut into 1-inch cubes.
- Slice the mushrooms, finely dice the onion, carrots, and celery, and mince the garlic.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat; add the mushrooms and cook until browned and any liquid evaporates, about 6–8 minutes.
- Add the remaining 1 tablespoon butter to the skillet, then add the onion, carrots, celery and a pinch of salt; sauté until vegetables are softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetable mixture, stir to coat and cook 1 minute; slowly whisk in the vegetable broth and milk until smooth, then add Dijon, thyme, lemon juice, salt and pepper. Simmer until the sauce thickens, about 3–4 minutes.
- Fold in the cubed tofu and frozen peas, taste and adjust seasoning; transfer the filling to the prepared baking dish and spread into an even layer.
- Mix the panko with the grated Parmesan and a drizzle (about 1 tsp) of olive oil, sprinkle evenly over the casserole, then bake until bubbly and golden on top, 20–25 minutes.
- Let the casserole rest 5–10 minutes before serving to set the sauce; garnish with additional fresh thyme if desired.
Recipe Card
Chicken and Mushroom Casserole
Chicken and Mushroom Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil an 8x8-inch (or similar) shallow baking dish.
- Drain the tofu, press gently with paper towels to remove excess moisture, then cut into 1-inch cubes.
- Slice the mushrooms, finely dice the onion, carrots, and celery, and mince the garlic.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat; add the mushrooms and cook until browned and any liquid evaporates, about 6–8 minutes.
- Add the remaining 1 tablespoon butter to the skillet, then add the onion, carrots, celery and a pinch of salt; sauté until vegetables are softened, about 5 minutes. Stir in the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetable mixture, stir to coat and cook 1 minute; slowly whisk in the vegetable broth and milk until smooth, then add Dijon, thyme, lemon juice, salt and pepper. Simmer until the sauce thickens, about 3–4 minutes.
- Fold in the cubed tofu and frozen peas, taste and adjust seasoning; transfer the filling to the prepared baking dish and spread into an even layer.
- Mix the panko with the grated Parmesan and a drizzle (about 1 tsp) of olive oil, sprinkle evenly over the casserole, then bake until bubbly and golden on top, 20–25 minutes.
- Let the casserole rest 5–10 minutes before serving to set the sauce; garnish with additional fresh thyme if desired.
Nutrition
- Carbohydrates
- 36
- Saturated Fat
- 7
- Sodium
- 870
- Fiber
- 4
- Unsaturated Fat
- 14
- Protein
- 20
- Fat
- 21
- Cholesterol
- 31
- Trans Fat
- 0
- Calories
- 408
- Sugar
- 5