Chicken and Mushroom Casserole – Creamy chicken with mushrooms.
The Chicken and Mushroom Casserole is a rich and comforting dish that’s perfect for cozy evenings. The recipe features tender pieces of chicken breast cooked in a creamy sauce with earthy mushrooms, all baked together until golden and bubbly. Garlic, onions, and a splash of white wine give depth to the sauce, while a touch of thyme adds a fragrant note. This casserole can be enjoyed on its own or served over a bed of creamy mashed potatoes or fluffy rice to soak up the delicious sauce. Ideal for family gatherings or a satisfying weeknight dinner.
Welcome to a cozy and satisfying meal, courtesy of Kitchen Sanctuary. This Creamy Chicken and Mushroom Casserole is the perfect dish for those cooler evenings when you crave comfort food that warms you from the inside out. Rich, hearty, and brimming with flavor, it’s a simple yet delightful recipe that promises to be a hit with the whole family.
Ingredients:
- 6 tablespoons all-purpose flour, plus 2 tablespoons for sauce
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 500g chicken breast or thighs, diced
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 300g chestnut mushrooms, sliced
- 500ml chicken stock
- 200ml milk
- Juice of 1/2 lemon
- 100ml heavy cream
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Equipment:
- Large casserole pan or ovenproof skillet
- Wooden spoon
Cooking Tips:
If desired, you can cook the casserole in the oven instead of simmering on the stove. Ensure your pan is ovenproof before doing so.
Instructions:
1. Add the diced chicken to a bowl with 6 tablespoons of flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat.
2. In a large casserole pan or skillet, heat the vegetable oil over medium-high heat. Add the coated chicken and cook until golden brown on the outside (the chicken doesn’t need to be fully cooked at this point).
3. Remove the chicken from the pan and set aside.
4. In the same pan, melt the butter over medium heat. Add the chopped onion, minced garlic, dried thyme, and celery salt. Cook for about 5 minutes until the onion softens.
5. While the onion mixture is cooking, slice the chestnut mushrooms.
6. Stir in 2 tablespoons of flour with the onion mixture to help thicken the sauce. Begin to gradually add the chicken stock, stirring between each addition to prevent lumps.
7. Once all the stock is incorporated, add the milk and continue stirring until the sauce thickens. Mix in a good squeeze of lemon juice.
8. Add the sliced mushrooms and return the browned chicken to the pan, seasoning with a pinch of salt and pepper.
9. Place the lid on the pan and let it simmer for about 20 minutes. If choosing the oven method, transfer it to a preheated oven at 175°C (350°F) for about 30 minutes.
10. After simmering, remove the lid and stir in the heavy cream. Adjust seasoning if necessary.
11. Serve the creamy chicken and mushroom casserole hot, with your choice of sides like mashed potatoes, rice, or crusty bread.
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This delightful recipe hails from Kitchen Sanctuary. Be sure to visit their YouTube channel for more comfort food inspiration at https://www.youtube.com/@Kitchensanctuary
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Chicken and Mushroom Casserole – Creamy chicken with mushrooms.
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