Tuesday, October 6, 2015

Chicken and Mushroom Casserole

If you are like me you are always searching for new recipes to make for dinner. I was really wanting something new the other day and I ran upon this recipe. I tried it out on my family and they loved it, therefore, I thought I would pass it on to you. Unfortunately, I didn't take the time to snap a few photos like I should have but if you go to the original site where I found the recipe, you can see step-by-step photographs and even a link for a video tutorial.

Ingredients for the Casserole:

4 -5 large boneless 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

 Casserole Directions: 

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.

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) **I used 20% cream. I think 10% would be fine. I will probably try that next time.

Sauce Directions:

1. 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).

2. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

3. 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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