What’s for dinner? Creamy Chicken and Mushroom Casserole.

I don’t know what’s going on in the universe, but steadily my kids have started becoming nightmares!

As soon as they get up, until school drop off, they are at each other. Then the wee lad has started fighting his afternoon naps, which is Mommy Time to get stuff done. And between the time of us getting home after school and actually eating dinner, these two maniacs continue where they left off in the morning.

This seriously eats away at dinner prep time, especially on nights when we’ve got extra-curricular events going on!

Here’s what I made tonight:

Chicken and mushroom casserole

Creamy Chicken and Mushroom Casserole 

adapted from Natasha’s Kitchen

Ingredients for the chicken:

4 -5 large chicken breasts, trimmed and cut into 1 -inch thick strips (I used 6 boneless skinless chicken thighs)

Salt and Pepper to taste

1 cup all-purpose flour to coat the chicken

6 Tbsp olive oil, divided

1 pound fresh mushrooms, thickly sliced

1 medium onion, finely diced

3 garlic cloves, minced

Ingredients for the Sauce:

3 Tbsp unsalted butter

3 Tbsp all-purpose flour for the sauce

1½ cups chicken broth

1 Tbsp lemon juice

1 cup half and half (I used Whole milk)

Instructions:

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.

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.

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).

Add 1½ cups chicken broth, 1 Tbsp lemon juice, ¼ tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste.

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 and add some of your favourite veggies along side.

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