Delicious Chicken and Mushroom Casserole

asian european french korean mediterranean middle eastern region main side sweet sour bitter savory umami hard fast

Prep

31 min

Cook

74 min

Total

105 min

Ingredients (13)

3 tablespoons vegetable oil g

1 ½ pounds boneless chicken breast, cut into strips g

8 ounces cremini mushrooms, sliced g

5 ounces oyster mushrooms, stemmed and sliced g

4 ounces shiitake mushrooms, stemmed and sliced g

1 clove garlic, finely chopped g

2 tablespoons all-purpose flour g

½ cup white wine g

2 cups chicken stock g

½ teaspoon ground sage g

salt and ground black pepper to taste g

¼ cup heavy whipping cream g

1 tablespoon chopped fresh parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.

Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.

Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.

Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.