Looking for a satisfying casserole recipe that combines tender chicken, flavorful eggplant, and earthy mushrooms? This Chicken, Eggplant, and Mushroom Casserole checks all the boxes for a hearty, nutritious, and comforting meal. Whether you’re hosting dinner or looking for a meal-prep-friendly recipe, this dish is easy to customize and packed with robust flavors.

Chicken Eggplant Mushroom Casserole Recipe

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Ingredients

Main Ingredients

1 lb boneless skinless chicken breasts (cut into ¾-inch cubes)
10-12 oz eggplant 2-3 Japanese eggplants, cubed
6 oz mushrooms quartered; button or cremini work best
1 medium yellow onion thinly sliced
2 garlic cloves minced
1 to 1 ¼ cups marinara sauce
6 oz mozzarella cheese shredded
½ cup Parmesan cheese grated
¼ cup fresh basil chopped
1 tsp Italian seasoning
Pinch of red pepper flakes
Kosher salt and pepper to taste
2-3 tbsp olive oil

Breadcrumb Topping

¾ cup panko breadcrumbs or Italian breadcrumbs
¼ cup Parmesan cheese grated
1 tbsp olive oil

Garnish

Chopped parsley and basil

Instructions

Step 1: Prepare the Eggplant

Use Japanese eggplants for their tender texture and thin skin. Dice the eggplant, lightly salt it, and let it rest on a paper towel for 10-15 minutes. This step removes bitterness and excess moisture.

Step 2: Sauté the Chicken

Season chicken cubes with salt and pepper. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Sauté the chicken until golden brown (3-4 minutes). Set aside.

Step 3: Cook the Vegetables

In the same pan, heat 1 tbsp olive oil. Sauté mushrooms for 3-4 minutes until browned. Remove and set aside. Repeat with the eggplant, cooking for 3-4 minutes until lightly browned.

Step 4: Make the Sauce

Add the onion, garlic, and red pepper flakes to the pan. Sauté for 2 minutes until fragrant. Add marinara sauce and return chicken, mushrooms, and eggplant to the pan. Stir well and simmer for 2 minutes. Add fresh basil and mix.

Step 5: Assemble the Casserole

Preheat oven to 400°F (200°C).
Spray a 2-quart casserole dish with non-stick spray.
Layer half the chicken and vegetable mixture, sprinkle half the mozzarella and Parmesan cheese, then repeat the layers.

Step 6: Add Breadcrumb Topping

Mix panko breadcrumbs, Parmesan cheese, and olive oil. Sprinkle over the casserole.

Step 7: Bake

Bake uncovered on the middle rack for 30-40 minutes or until golden brown and bubbling. Let rest for 10 minutes before serving.

Nutritional Information (Per Serving)

Enhance your mushroom cooking skills with Ina Garten’s rich and flavorful mushroom soup recipe.

Calories: 540
Protein: 56g
Total Fat: 27g
Carbohydrates: 18g

Serving Suggestions

Pair this casserole with a crisp green salad and crusty bread for a complete meal.
For a low-carb option, serve alongside steamed green beans or zucchini noodles.

Tips & Variations

Make it Keto-Friendly: Use low-carb marinara sauce and omit the breadcrumbs.
Vegetarian Option: Swap the chicken with extra mushrooms or firm tofu.
Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.