Real Recipes From Real Home Cooks ®

chicken and mushroom casserole

Recipe by
Leanne D.
Southern, CA

Mr Deavers's daughter sent me this recipe,she said it was one of her father's favorite dishes.She said she always meant to send it to me but never took the time.She said we may want to serve it for one of the lunches.The recipe is from,she says she adds garlic powder to the chicken and one clove of garlic to the sauce,then she removes the whole garlic before serving. It sounds very good,I think it will make a nice addition to our menus.

yield 8 -10
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chicken and mushroom casserole

  • 4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips
  • salt and taste
  • 6 tablespoons olive oil,divided
  • 1 pound fresh mushrooms,thickly sliced
  • 1 medium onion,finely diced
  • 3 garlic cloves,minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1 1/2 c chicken broth
  • 1 tablespoon lemon juice
  • 1 c half and half( or 1/2 c milk+ 1/2 c heavy cream)
  • parsley,for garnish

How To Make chicken and 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.
  • 4
    Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

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