Chicken and Mushroom Casserole

Chicken And Mushroom Casserole Recipe

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Jennette Canto


Perfect for potlucks


★★★★★ 1 vote

1 Hr


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  • 36
    chicken thighs
  • ·
    salt and pepper and paprika
  • 3/4 lb
    sliced mushrooms
  • 3/4 c
    butter or margarine
  • 6
    green onions, sliced thin
  • 1/4 c
    all purpose flour
  • 1 1/2 c
    chicken broth
  • 6 Tbsp
  • 3 sprig(s)
    rosemary or 1/2 tsp. dried, crumbled

How to Make Chicken and Mushroom Casserole


  1. Sprinkle chicken pieces with salt, pepper and paprika. Over medium heat brown chicken in half the butter 15 minutes; transfer to a shallow baking pan, arranging meat in a single layer.
  2. Add remaining butter to frying pan and saute mushrooms and green onions until limp and lightly browned and liquid evaporates. Sprinkle flour over mushrooms and stir in chicken broth, sherry and rosemary.
  3. Cook until thickened, then pour over chicken. (At this point if you like, you can cover and chill casserole.)
  4. Cover and bake at 350 degrees for 1 hour. If refrigerated, 1 hour and 20 minutes.

Printable Recipe Card

About Chicken and Mushroom Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American

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