Description
This Creamy Chicken Mushroom Casserole is a comforting and hearty dish featuring tender chicken breasts sautéed with mushrooms and onions, smothered in a luscious creamy sauce, and baked to perfection. It’s ideal for family dinners and serves 10, offering a perfect balance of rich flavors and textures.
Ingredients
Scale
Chicken
- 2 1/2 lbs chicken breasts (4 to 5 large), cut into 1-inch thick strips
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1 cup all-purpose flour (to coat the chicken)
- 6 Tbsp olive oil (divided)
Mushroom Mixture
- 1 lb white mushrooms, thickly sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
Sauce
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 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)
- Salt and 1/4 tsp black pepper, to taste
Instructions
- Season and Dredge Chicken: Season the chicken strips with sea salt and black pepper. Thoroughly coat both sides of the chicken pieces in all-purpose flour, ensuring an even dredge.
- Sauté Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken strips in batches to avoid overcrowding. Sauté until golden brown on each side but not fully cooked. Remove and transfer to a 13×9-inch casserole baking dish.
- Sauté Vegetables: In the same skillet, add the remaining 3 tablespoons of olive oil. Add the sliced mushrooms and diced onions, cooking until softened and golden brown. Add minced garlic and cook for an additional 1 to 2 minutes until fragrant. Spread this mixture evenly over the chicken in the casserole dish.
- Make the Sauce: In a medium saucepan or the same skillet, melt the unsalted butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until lightly golden, forming a roux. Gradually whisk in chicken broth and lemon juice until smooth. Add half and half, bring to a gentle simmer, season with salt and black pepper, and stir until the sauce thickens slightly.
- Bake the Casserole: Pour the creamy sauce evenly over the chicken and mushroom mixture in the casserole dish. Cover tightly with aluminum foil. Bake in a preheated oven at 350ËšF (175ËšC) for 45 minutes, or until the chicken is cooked through and the casserole is bubbling.
- Serve: Serve the creamy chicken mushroom casserole warm or hot, ideally over mashed potatoes, pasta, or rice for a complete and satisfying meal.
Notes
- To avoid overcrowding when sautéing chicken, cook in batches to ensure even browning.
- You can substitute half and half with a mixture of milk and heavy cream if preferred.
- Adjust seasoning of salt and pepper in the sauce to taste.
- Allow casserole to rest for a few minutes after baking for easier serving.
- Use a wide skillet for sautéing mushrooms and onions to get optimal caramelization.
