Autumn Essentials: Chicken & Mushroom Casserole

Andy Anderson !


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.


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10 Min
20 Min
Stove Top



  • 1 Tbsp
    grapeseed oil, or other non-flavored oil
  • 1 Tbsp
    sweet butter, unsalted
  • 2 medium
    chicken breasts, boneless/skinless, cut into 1 inch cubes
  • 1 medium
    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


  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.
  24. Serve by itself, with rice or mash taters, or whatever you choose. Enjoy.
  25. Keep the faith, and keep cooking.

Printable Recipe Card

About Autumn Essentials: Chicken & Mushroom Casserole

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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