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autumn essentials: chicken & mushroom casserole

Recipe by
Andy Anderson !
Wichita, KS

This is my “Americanized” version of a tasty Romanian dish called: Ciulama de pui, or Romanian Creamed Chicken. It is a very easy dish to assemble, and would be just as comfortable in a casual or elegant dining situation. My version uses boneless/skinless chicken breasts, cooked in a dreamy/creamy dill sauce; along with some mushrooms, onions, garlic, and a few “special” spices. Serve it by itself, with rice or mash taters… whatever you fancy. So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For autumn essentials: chicken & mushroom casserole

  • 1 Tbsp
    grapeseed oil, or other non-flavored oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 md
    chicken breasts, boneless/skinless, cut into 1 inch cubes
  • 1 md
    yellow onion chopped
  • 3 clove
    baked garlic, smashed
  • 1 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    cayenne pepper, or to taste
  • 8 oz
    fresh mushrooms cut in half, more on this later
  • 1/2 c
    dry white wine, or an equal amount of chicken stock
  • 1 c
    chicken stock, not broth
  • 1 Tbsp
    flour, all-purpose variety
  • 2 Tbsp
    sweet butter, unsalted, room temperature
  • 1/2 c
    sour cream, room temperature
  • 2 Tbsp
    fresh dill, chopped, or more to taste (i love dill)
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 4 oz
    spinach, chopped frozen variety
  • lemon juice

How To Make autumn essentials: chicken & mushroom casserole

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Sprinkle some salt and pepper on the cubed chicken.
  • 4
    Add the butter and oil to a skillet over medium-high heat.
  • 5
    Chef’s Note: The skillet needs to be large enough to hold all the ingredients.
  • 6
    When the foaming subsides, add the chicken.
  • 7
    Cook the chicken until it loses its pink, and begins to brown, about 5 – 7 minutes.
  • 8
    Remove the chicken from the pan, and reserve.
  • 9
    Add the onions, and cook until they begin to soften, about 3 – 5 minutes.
  • 10
    Add the garlic, and cook until fragrant, about 60 seconds.
  • 11
    Add the cumin, oregano, and cayenne, and give the pan a quick stir.
  • 12
    Add the mushrooms, and cook until they soften, release their moisture, and begin to brown, about 7 – 9 minutes.
  • 13
    Chef’s Tip: Keep the pan active at this stage, so that nothing burns.
  • 14
    Chef’s Note: The choice of mushrooms is yours. You could use simple white or brown button mushrooms, or maybe some cremini, or shitake… take your pick. Or, for a bit of fun, do a combination of mushrooms. Why not? For this recipe, I choose some nice Baby Bella’s. In addition, when you cut them in half, leave the stems. It adds to the rustic nature of this dish… besides that, they taste good.
  • 15
    Return the chicken to the pan, and stir to combine.
  • 16
    Whisk the chicken stock, the wine, and the flour in a small bowl.
  • 17
    Lower the heat to medium, add the liquid to the pan, along with the 2 tablespoons of sweet butter, and stir to combine.
  • 18
    When the mixture begins to simmer, add the sour cream, and stir to combine.
  • 19
    Chef’s Tip: If you are using a light version of sour cream, be careful, because the sauce will have a greater tendency to break.
  • 20
    Lightly simmer for 3 – 5 minutes.
  • 21
    Chef’s Tip: Do not allow the pan to go to a boil… just a light simmer.
  • 22
    Remove from the heat, and stir in the dill. If you are using it, stir in the spinach, and the lemon juice.
  • 23
  • 24
    Serve by itself, with rice or mash taters, or whatever you choose. Enjoy.
  • 25
    Keep the faith, and keep cooking.

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