Recipe Background
This Must-Have Chicken Mushroom Casserole is certainly a must-have on your dinner table. It's filled with tender chicken, sautéed mushrooms, and caramelized onions that are all cooked to perfection in a delicious and creamy garlic butter sauce. The touch of lemon juice adds a tangy kick that complements the richness of all the yummy flavors perfectly. Mmm, mmm, mmm. Can you just imagine the aroma of this bake wafting through the kitchen?! Everyone will be so eager to take a bite. Serve Must-Have Chicken Mushroom Casserole to enjoy the most wholesome meal to ever warm your soul!
This Must-Have Chicken Mushroom Casserole is certainly a must-have on your dinner table. It's filled with tender chicken, sautéed mushrooms, and caramelized onions that are all cooked to perfection in a delicious and creamy garlic butter sauce. The touch of lemon juice adds a tangy kick that complements the richness of all the yummy flavors perfectly. Mmm, mmm, mmm. Can you just imagine the aroma of this bake wafting through the kitchen?! Everyone will be so eager to take a bite. Serve Must-Have Chicken Mushroom Casserole to enjoy the most wholesome meal to ever warm your soul!
Ingredients
- 4-5 large chicken breasts trimmed and cut into 1-inch-thick strips
- salt to taste
- freshly ground black pepper to taste
- 1 cup plus 3 tablespoons flour divided
- 6 tablespoons olive oil divided
- 1 pound fresh mushrooms thickly sliced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- 1 1/2 cups chicken broth
- 1 tablespoon lemon juice
- 1 cup half-and-half
Directions
- Preheat the oven to 350 degrees F.
- Season the chicken with the salt and pepper and roll them evenly in 1 cup of the flour.
- In a large skillet over medium-high heat, heat 3 tablespoons of the olive oil until it is very hot.
- Working in batches, add the chicken breasts to the oil and sauté until they are slightly brown.
- Transfer the chicken to a 13x9-inch casserole baking dish.
- Carefully clean the skillet with a paper towel and heat the remaining oil.
- Add the mushrooms and the onion to the oil and sauté until they are fork-tender and golden-brown.
- Add the garlic to the mushroom mixture and sauté until it is fragrant, about 1-2 minutes.
- Spread the mushroom mixture over the chicken.
- In a medium saucepan, melt the butter.
- Add the remaining flour to the butter and cook until it is lightly golden, about 1-2 minutes.
- Add the chicken broth, the lemon juice, and the pepper to the flour mixture and stir until it is well combined.
- Add the half-and-half to the sauce mixture, bring it to a simmer, and cook until it's heated.
- Pour the sauce over the chicken and the mushrooms, cover the dish with foil, and bake until the chicken breasts reach an internal temperature of 165 degrees F, about 45 minutes.
- Serve.
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