Chicken and Mushroom Casserole by Natasha’s Kitchen
You’ll need
For the chicken: chicken breasts, flour, garlic, mushrooms, olive oil, onion, salt and pepper.
For the sauce: butter, chicken broth, flour, half and half and lemon juice.
Serves: about 10. Time: about an hour and a quarter.
Get the full recipe, with amounts and method, from Natasha at Natasha’s Kitchen →
Why it stands out
It’s a big-batch dinner made from everyday ingredients, with a real pan sauce instead of a can of soup. The squeeze of lemon keeps the cream from tasting heavy. It’s a good one for a party or for cooking once and eating twice.
Tips
- What to serve it over. Mashed potatoes, rice, egg noodles or pasta all soak up the sauce.
- Brown the mushrooms properly. Give them room in the pan and let their water cook off. Crowded mushrooms steam and go grey instead of golden.
- No half and half? The recipe itself suggests half milk and half heavy cream. More options in our heavy cream substitute chart.
- Is the chicken done? Chicken is safe at 165°F (74°C) in the thickest piece.
- Leftovers. 3 to 4 days in the fridge. Add a splash of broth when you reheat, because the sauce thickens overnight.
More chicken and mushroom dinners
- One pot chicken thighs with mushrooms
- Melt in your mouth oven baked chicken breasts
- The best creamy mashed potatoes, to serve it with
- 12 cozy fall casserole recipes
Thanks to Natasha for this amazing recipe!
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