Chicken and Mushroom Casserole

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Chicken and Mushroom Casserole

Ingredients

Ingredients for Chicken and Mushroom Casserole:

  • 4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips
  • Salt and Pepper to taste
  • 1 cup all-purpose flour to coat the chicken
  • 6 Tbsp olive oil, divided
  • 1 pound fresh mushrooms, thickly sliced
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced

Ingredients for the Sauce:

  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour for the sauce
  • 1½ cups chicken broth
  • 1 Tbsp lemon juice
  • 1 cup half and half (or ½ cup milk + ½ cup heavy cream)

Instructions

  1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
  2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
  3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
  4. Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.
  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Notes

Don’t use a dutch oven for this recipe, it just doesn’t turn out right – I’m not sure why. You can add artichoke to this, but don’t try zucchini (turns to mush).

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