Easy Chicken And Mushroom Casserole Recipe

Casseroles always bring nostalgic feelings to a lot of people. Growing up, I’m sure you had a fair share of these served at every family gathering. This chicken and mushroom casserole recipe from Natashas Kitchen on Youtube will surely give major nostalgia. It’s a classic casserole packed with amazing flavors and just tastes divine. And don’t get me started with how creamy it is – it’s like chicken and gravy all in one. Learn the recipe today by watching the video below.

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 lb fresh mushrooms (thickly sliced)
• 1 medium onion (finely diced)
• 3 garlic cloves (minced)

For the chicken 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:

Step 1

Cut the chicken breasts into about one-inch strips. Season both sides of the chicken with some salt and pepper. Preheat a medium-large pan at medium-high with 3 tbsp of olive oil and your oven at 350 degrees F. Next, coat the chicken with flour nicely. After this, when the pan is already hot and ready, saute the chicken. (You mustn’t overcrowd the pan, just put it in one layer at a time.) Saute the chicken pieces until it’s golden brown, then transfer them to a baking dish. Next, scrape the debris off the pan, then add another 3 tbsp of olive oil. Saute the mushrooms and the onions for about five to seven minutes or just until they’re nice and soft. Stir in your garlic and cook it for about one to two minutes. After this, transfer the mushroom mixture onto the chicken.

[social_warfare]

Step 2

Reduce the heat to medium-low, and wipe out the same pan with a paper towel. Melt 3 tbsp of butter. Whisk in 3 tbsp of flour and stir it for about two minutes. Add 1 1/2 cup of chicken broth and 1 tbsp of lemon juice. Whisk it until it’s creamy. Lastly, add one cup of half and half and bring everything to a simmer. (Taste the sauce at this point to know if you need to add salt.) Pour the sauce all over the chicken and mushrooms, cover it with a foil (or lid if you have), and bake it at 350 degrees for 45 minutes.

Easy Chicken And Mushroom Casserole Recipe