Description
A comforting, family-style casserole featuring tender chicken and savory mushrooms in a rich, creamy sauce, perfect for weeknight dinners or feeding a crowd.
Ingredients
Scale
- 5 chicken breasts (1kg/2.25 lb) chopped into big chunks or strips
- 45 g (6 tbsp) plain (all-purpose) flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp oil
- 2 tbsp unsalted butter
- 3 small-to-medium onions peeled and finely diced
- 5 cloves garlic peeled and minced
- 1 tsp dried thyme
- 1/2 tsp celery salt optional
- 25 g (3 tbsp) plain (all-purpose) flour
- 1 litre (4 1/4 cups) chicken stock
- 300 ml (1 1/4 cups) milk whole milk or half-fat
- 2 tbsp freshly squeezed lemon juice
- 20 chestnut mushrooms thickly sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 240 ml (1 cup) double (heavy) cream
- 2 tbsp cornflour mixed with 5 tbsp cold water – to make a slurry
- small bunch parsley chopped
Instructions
- Place the chicken in a bowl with the flour, salt, and pepper. Toss to cover the chicken in the flour and seasoning.
- Heat the oil over a high heat in a large frying pan and working in 2 batches, add the chicken. Brown all over. Remove from the pan with a slotted spoon and put to one side.
- Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme, and celery salt and cook for 5 minutes until the onion softens.
- Sprinkle on the flour and stir for a minute.
- Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce.
- Add the milk and continue to stir over the heat until the sauce thickens, then add in the lemon juice.
- Add the mushrooms, the cooked chicken, and the salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes. (Alternatively, transfer to a casserole dish, cover with foil, and bake in the oven at 175C/350F (fan) for 30 minutes).
- Remove the lid and stir in the cream, then heat through for a further 5 minutes (return to the oven if oven cooking).
- If you want the sauce thicker, stir in the cornflour slurry a little splash at a time until you get the thickness you want.
- Serve the casserole with mashed potatoes, sprouts, peas, and sweetcorn, and sprinkle with parsley.
Notes
- You can serve this dish with mashed potatoes, sprouts, peas, and sweetcorn.
- For a thicker sauce, stir in the cornflour slurry at the end until you reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 45
- Cholesterol: 180
Keywords: Creamy Chicken Mushroom Casserole, Chicken Mushroom Casserole Bake, Chicken Mushroom Cream Sauce Casserole, Easy Chicken Mushroom Casserole, Healthy Casserole Recipes, Chicken Breast Dinner Ideas, Quick Chicken Casserole