Hey there, friends!
Are you in the mood for a cozy dinner idea? I’ve got you covered!
Today, I’m sharing my go-to chicken casserole recipe.
It’s warm, hearty, and super easy to whip up.
Perfect for a family meal or leftovers for the next day!
Trust me, you’ll want to make this one again and again. Let’s dive in!
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken:
- 4-5 large chicken breasts (cut into 1-inch strips)
- 3 tbsp olive oil
- 1 cup all-purpose flour
For the vegetables:
- 1 medium onion (finely diced)
- 1 lb mushrooms (thickly sliced for best texture)
- 3 garlic cloves (freshly minced for best flavor)
- 3 tbsp olive oil
For the sauce:
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1.5 cups chicken broth (I use Swanson’s Low Sodium broth)
- 1 tbsp lemon juice
- 1 cup half and half
Step 1: Prepare the Oven and Chicken
Preheat your oven to 350°F (175°C).
While the oven is heating, trim and cut 4-5 large chicken breasts into 1-inch thick strips.
Season both sides of the chicken strips with salt and pepper to taste.
Step 2: Sauté the Chicken
Preheat a medium-large pan over medium-high heat and add 3 tablespoons of olive oil.
Dredge the seasoned chicken strips in 1 cup of all-purpose flour, making sure to shake off any excess flour.
Sauté the chicken in the hot skillet in a single layer until golden brown.
Once browned, transfer the chicken strips to a 13×9 baking dish.
Step 3: Sauté the Vegetables
Scrape the debris from the pan and add another 3 tablespoons of olive oil.
Sauté 1 pound of thickly sliced mushrooms and 1 medium diced onion in the pan until they are soft, about 5-7 minutes.
Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
Transfer the mushroom mixture over the chicken in the baking dish.
Step 4: Make the Sauce
Reduce the heat to medium-low and wipe out the skillet with a paper towel.
Melt 3 tablespoons of unsalted butter in the skillet.
Whisk in 3 tablespoons of all-purpose flour and sauté for 1-2 minutes until the mixture turns golden.
Gradually whisk in 1½ cups of chicken broth and 1 tablespoon of lemon juice until the sauce becomes creamy and smooth.
Mix in 1 cup of half and half (or a mixture of ½ cup milk + ½ cup heavy cream) and bring to a light simmer.
Taste the sauce and add salt if needed.
Step 5: Combine and Bake
Pour the prepared sauce over the chicken and mushroom mixture in the baking dish.
Cover the dish with foil or a lid.
Place the baking dish in the preheated oven and bake for 45 minutes.
Step 6: Serve
Once the baking time is complete, carefully remove the dish from the oven.
Serve the delicious chicken and mushroom bake over potatoes, pasta, or rice of your choice.
Enjoy!
