This chicken and mushroom casserole is good to serve when you want your guests to have something delicious, which will not consume most of your time just for preparation. This recipe is a bit rich though so you may want to serve this with a side dish of salad and bread. I usually serve this with fresh garden salad.
Our friend over at Natasha’s Kitchen has this to say about the recipe:
“Galina (my sister’s mama-in-law) is an amazing cook. Her chicken and mushroom casserole is always a hit at our church parties and potlucks. I’ve made it several times and everyone loves it! The chicken is incredibly tender – you will savor every morsel! I’ve seen sorta-somewhat similar recipes online referred to as Chicken Gloria, but I love that this one uses such simple, basic and non-canned ingredients!”
I brought this once to a potluck with our friends from the church. And it’s an instant hit! I found myself bringing home two empty casserole dishes. Yes, I brought two!
Ingredients
Ingredients for Chicken and Mushroom Casserole:
4 -5 large Tyson boneless chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup Gold Medal all-purpose flour to coat the chicken
6 Tbsp Bertolli olive oil, divided
1 pound Green Giant fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced
Ingredients for the Sauce:
3 Tbsp Kerrygold unsalted butter
3 Tbsp Gold Medal all-purpose flour for the sauce
1 1/2 cups College Inn chicken broth
1 Tbsp lemon juice
1 cup Borden half and half (or 1/2 cup milk + 1/2 cup heavy cream)
Instructions
How to Make the Best Chicken Mushroom Casserole:
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.
3. 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).
4. 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.
5. Pour sauce over the chicken and mushrooms. Cover with foil and bake chicken and mushroom casserole at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.
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Quick Tip: You can add artichoke to this, but don’t try zucchini (turns to mush).
Thanks again to Natasha’s Kitchen for this amazing recipe.
