Description
This Creamy Chicken Mushroom Casserole is a comforting and hearty dish featuring tender chicken breasts sautéed to golden perfection, layered with sautéed mushrooms and onions, and smothered in a rich, creamy homemade sauce. Baked until bubbly and tender, it’s perfect for a cozy family dinner and pairs wonderfully with mashed potatoes, pasta, or rice.
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)
Vegetables
- 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 (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)
Instructions
- Prepare and Season Chicken: Season the chicken strips with sea salt and black pepper. Dredge both sides thoroughly in all-purpose flour to ensure an even coating.
- Sauté Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken in batches to avoid overcrowding. Sauté until golden brown on each side but not fully cooked through. Remove and arrange the chicken strips in a 13×9-inch casserole baking dish.
- Sauté Vegetables: Using the same skillet, add the remaining 3 tablespoons of olive oil. Add the sliced mushrooms and diced onions, cooking until softened and golden brown. Stir in minced garlic and cook for an additional 1 to 2 minutes until fragrant. Evenly spread this mixture over the chicken in the casserole dish.
- Make the Sauce: In a medium saucepan or the same skillet, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1 to 2 minutes until the roux turns lightly golden. Gradually whisk in chicken broth and lemon juice until smooth. Add half and half, bring the sauce to a gentle simmer, and season with additional salt and 1/4 teaspoon black pepper. Stir until the sauce thickens slightly.
- Assemble and Bake: Pour the creamy sauce evenly over the chicken and mushroom mixture in the casserole dish. Cover tightly with aluminum foil and bake in a preheated oven at 350ËšF (175ËšC) for 45 minutes until the chicken is cooked through and tender.
- Serve: Serve the creamy chicken mushroom casserole warm or hot, ideally over mashed potatoes, pasta, or rice for a complete and delicious meal.
Notes
- Make sure not to overcrowd the skillet when sautéing chicken to get a nice golden crust.
- If half and half is unavailable, a mixture of equal parts milk and heavy cream works well.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust seasoning at the end of cooking to your taste preference.
