Chicken & Mushroom Casserole
January 09, 2015
"This chicken is so rich and delicious, you will savor every mouthful! I love that it uses such simple, basic and non-canned ingredients. It also reheats really well. Serve it weeknights, for Sunday dinner, or make it for a Pot Luck, but make it! You can make it healthier and also cut the calories and the richness by using whole wheat flour instead of all-purpose flour, skim milk and low fat sour cream OR Greek Yogurt in place of the Half and Half, to lower the calories and fat. Please Note: Don’t use a Dutch Oven for this recipe, it just doesn’t turn out right. You can add artichoke to this, but don’t try zucchini; it turns to mush. Found on Natashaskitchen Blog."
- FOR CHICKEN & MUSHROOM CASSEROLE
- FOR THE SAUCE
- Serving Size: 1 (253.3 g)
- Calories 367.2
- Total Fat - 20.7 g
- Saturated Fat - 7 g
- Cholesterol - 82.1 mg
- Sodium - 840.2 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 2.8 g
- Sugars - 2.8 g
- Protein - 25 g
- Calcium - 94 mg
- Iron - 1.1 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Season chicken with salt and pepper, and dredge both sides in flour.
Heat 3 tablespoons 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 9 X 13 inch casserole baking dish.
Wipe down the skillet with a paper towel. Add 3 tablespoons oil along with sliced mushrooms and diced onions, and saute until soft and golden.
Add garlic and saute another 1-2 minutes. Spread mixture over the chicken.
In a medium saucepan (or in the same pan you’ve been using), melt 3 tablespoons butter.
Whisk in 3 tablespoons flour until lightly golden (1-2 minutes).
Add 1 1/2 cups chicken broth, 1 tablespoon lemon juice, 1/4 teaspoon pepper, and whisk until smooth.
Add 1 cup Half and 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 degrees F, for 45 minutes.
Serve warm or hot over mashed potatoes, pasta or rice.
Tips & Variations
No special items needed.