Real Recipes From Real Home Cooks ®

chicken mushroom casserole (chicken glorious)

(1 rating)
Recipe by
Vickie Parks
Renton, WA

NOTES: Don't use a Dutch oven for this recipe - it won't turn out well. You can also include artichokes, but avoid substituting it with zucchini because it gets too mushy and will disintegrate. Leftovers freeze well. To reheat, let it thaw in fridge. Preheat oven to 350°F, and bake for about 30 to 40 minutes.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chicken mushroom casserole (chicken glorious)

  • 4 lg
    skin-on chicken breasts
  • salt
  • black pepper
  • 1 cup
    all-purpose flour
  • 6 Tbsp
    cooking oil, divided
  • 1 lb
    sliced mushrooms (button or cremini are good choices)
  • 1 can
    artichoke hearts, drained and roughly chopped (optional)
  • 1 md
    onion, diced
  • 3 clove
    garlic, minced
  • 3 Tbsp
  • 3 Tbsp
  • 1 1/2 cups
    low-sodium chicken broth
  • 1 Tbsp
    lemon juice
  • 1 cup
    half & half

How To Make chicken mushroom casserole (chicken glorious)

  • 1
    Season chicken with salt and pepper, and dredge both sides in flour.
  • 2
    Heat 3 Tbsp oil in large skillet over medium heat. Add chicken and sauté until golden. Work in batches if needed, so you don’t crowd the pan. Don’t worry about completely cooking the chicken through; it still goes into the oven for more cooking. Transfer chicken to 13x9-inch baking dish.
  • 3
    Wipe skillet with paper towel. Add 3 Tbsp oil with the mushrooms, artichokes (if using), and diced onions, and sauté until soft and golden. Add garlic and sauté another 1 to 2 minutes. Spread mushroom mixture over the chicken.
  • 4
    In a medium saucepan (or same skillet you have been using), melt butter. Whisk in 3 tbsp flour until lightly golden, about 1 to 2 minutes.
  • 5
    Add chicken broth, lemon juice and pepper , and whisk until smooth. Add half & half and bring to a simmer. Season with salt and pepper.
  • 6
    Pour sauce over the chicken and mushrooms. Cover with foil, and bake at 350°F for 45 minutes. Serve hot over cooked rice, pasta or mashed potatoes.

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