Chicken and Mushroom Casserole

Chicken and Mushroom Casserole
Chicken and Mushroom Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 1 1/2

    cups chicken broth

  • 1

    Tbsp lemon juice

  • 1

    cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)

Directions

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 13x9 casserole baking dish. 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. 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). 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. 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.

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