Easy Chicken and Mushroom Casserole
Baked chicken and mushrooms in a creamy lemony gravy-style sauce.
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Natashas Kitchen- •4 Chicken breastslarge; cut into about 1-inch strips (or use chicken tenders)
- •Saltto season chicken and to taste for sauce
- •Black pepperto season chicken
- •1 cup Flourfor dredging chicken
- •6 tablespoons Olive oildivided, for sautéing chicken and vegetables
- •1 pound Mushroomsthickly sliced
- •1 Onionmedium; chopped
- •3 Garlic clovesmedium; minced or pressed
- •3 tablespoons Butterfor sauce roux
- •1 1/2 cups Chicken brothfor sauce
- •3 tablespoons Flourfor sauce roux
- •1 tablespoon Lemon juicefor sauce
- •1 cup Half-and-halfor mix milk with heavy whipping cream to make 1 cup
- 1
Preheat the oven to 350°F (175°C).
5 min
- 2
Slice chicken breasts into about 1-inch strips (or use chicken tenders). Season both sides with salt and pepper.
7 min
- 3
Preheat a large skillet over medium-high heat with 3 tablespoons olive oil.
3 min
- 4
Dredge chicken strips in 1 cup flour, shaking off excess.
5 min
- 5
Sauté chicken in a single layer (in batches) until lightly golden brown; transfer to a 13x9-inch baking dish.
10 min
- 6
Scrape browned bits from the pan. Add remaining 3 tablespoons olive oil. Sauté mushrooms and chopped onion until softened, about 5–7 minutes.
7 min
- 7
Stir in minced garlic and cook until fragrant, about 1–2 minutes. Spread mushroom mixture over the chicken in the baking dish.
2 min
- 8
Reduce heat to medium-low and wipe out the skillet. Melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking, until golden, 1–2 minutes.
2 min
- 9
Whisk in chicken broth and lemon juice until smooth and creamy. Stir in half-and-half and bring to a light simmer. Season with salt to taste.
5 min
- 10
Pour sauce over chicken and mushrooms. Cover with foil (or a lid) and bake at 350°F for 45 minutes.
45 min
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