Chicken And Mushroom Casserole

Easy and delicious creamy Chicken and Mushroom Casserole, a family favorite meal! Easiest, tastiest weeknight dinner ever!

INGREDIENTS

For the chicken and mushroom casserole:

2-3 large boneless chicken breast, cut into 1-inch thick strips

Salt to taste

Pepper to taste

6 tablespoons olive oil, divided or vegetable oil

½ cup all-purpose flour to coat the chicken

1 pound fresh mushrooms, thickly sliced

1 medium onion, finely diced

2 garlic cloves, minced

For the sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup chicken broth

⅓ cup milk

⅓ cup heavy cream

1-2 teaspoons lemon juice to taste

Salt and Pepper to taste

1 tablespoon chopped parsley, for garnish

INSTRUCTIONS

To make chicken and mushroom casserole:

Heat oven to 350 F degrees

Season both sides of the chicken with salt and pepper

Add the flour to a shallow dish

Coat both sides of the chicken with flour, shake off excess flour

In a large skillet heat 3 tablespoons oil over medium heat

Golden brown chicken on both sides

Note that the chicken doesn't have to be cooked thoroughly because it will finish cooking in the oven

Transfer chicken in 8x8 inch baking dish

Add 3 tablespoons oil to the same skillet with sliced mushrooms and diced onions and cook until golden brown

Add minced garlic and cook for an additional 2 minutes

Spread mushroom mixture over the chicken

To make sauce:

In the same pan you have been using melt butter add flour and whisk until lightly golden

Add chicken broth, salt and pepper to taste, lemon juice and whisk until smooth

Add milk and heavy cream and bring to a simmer

Pour the sauce over the chicken and mushrooms

Cover dish with foil and bake for 30-35 minutes

Garnish with parsley and serve

NOTES

It is perfect stirred with pasta, rice or mashed potatoes. Substitute fat free milk and fat free chicken broth and it worked.