Delicious Chicken and Mushroom Casserole

Rating: 3.63 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Here's a festive dish to take to a potluck party. Recipe can be doubled.

By JAYDA
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Cook's Note:

If taking to a party, cool to room temperature, cover with aluminum foil, and store in the refrigerator. Bake in the oven when needed, adding to 10 minutes to the baking time.

Nutrition Facts

Per Serving:
209 calories; 10.2 g total fat; 60 mg cholesterol; 313 mg sodium. 5.4 g carbohydrates; 20.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Yoly
Rating: 5 stars
05/15/2017
Absolutely delicious! I used button mushrooms because I had some that needed to be used and I omitted the white wine because I don't ever have it. I doubled the heavy cream and cooked until it reached a soft boil. I then added the chicken-mushroom mixture back into the pot and cooked until thoroughly warmed. Hubby came into the kitchen tasted it and proceeded to serve himself before I had a chance to bake it! So we ate it that way and it was delicious! Read More
Helpful
(6)

Most helpful critical review

New Leaf
Rating: 3 stars
02/19/2019
As written this recipe has the problem of too much liquid -- closer to a soup than a casserole. However the flavor is excellent so don't be too quick to write this one off. I think it could be a big success with the following changes: First reduce the amount of chicken stock to just 1 cup which would be plenty. While it's simmering sprinkle in a little more flour until the sauce thickens. While it's in the oven remove the foil for the last 10 minutes or so. Finally consider serving it over something. We had it over egg noodles and that was really delicious. Read More
Helpful
(3)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Yoly
Rating: 5 stars
05/15/2017
Absolutely delicious! I used button mushrooms because I had some that needed to be used and I omitted the white wine because I don't ever have it. I doubled the heavy cream and cooked until it reached a soft boil. I then added the chicken-mushroom mixture back into the pot and cooked until thoroughly warmed. Hubby came into the kitchen tasted it and proceeded to serve himself before I had a chance to bake it! So we ate it that way and it was delicious! Read More
Helpful
(6)
Yoly
Rating: 5 stars
05/15/2017
Absolutely delicious! I used button mushrooms because I had some that needed to be used and I omitted the white wine because I don't ever have it. I doubled the heavy cream and cooked until it reached a soft boil. I then added the chicken-mushroom mixture back into the pot and cooked until thoroughly warmed. Hubby came into the kitchen tasted it and proceeded to serve himself before I had a chance to bake it! So we ate it that way and it was delicious! Read More
Helpful
(6)
New Leaf
Rating: 3 stars
02/18/2019
As written this recipe has the problem of too much liquid -- closer to a soup than a casserole. However the flavor is excellent so don't be too quick to write this one off. I think it could be a big success with the following changes: First reduce the amount of chicken stock to just 1 cup which would be plenty. While it's simmering sprinkle in a little more flour until the sauce thickens. While it's in the oven remove the foil for the last 10 minutes or so. Finally consider serving it over something. We had it over egg noodles and that was really delicious. Read More
Helpful
(3)
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mff2003
Rating: 5 stars
08/17/2017
I love everything about it. It was easy and didn't take that long to make. I used small Portabella mushrooms and a Merlot wine instead of white. It was delicious! I will definitely make it again! Read More
Helpful
(3)
Nancy926
Rating: 4 stars
09/28/2017
Fairly decent flavor. I was trying to use up some leftover grilled chicken. Feels like it's halfway to being a chicken & mushroom soup just needs more broth/stock. I used more flour than called for to thicken to consistency that felt more like a casserole to me otherwise a little too watery. Topped with butter fried sage leaves instead of parsley--a complementary flavor and nice textural add. Served over rice with a side of rainbow carrots. If I didn't have leftover chicken I don't know that I'd go to this recipe again. But I'll certainly consider again if I find myself with purposeless chicken! Read More
Helpful
(1)
Mione Olah
Rating: 5 stars
12/05/2016
this was so good I served it over German spaetzle (dumplings) I the only thing different I did is added some garlic. Read More
Helpful
(1)
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KCHANLON
Rating: 4 stars
10/12/2018
This was tasty but somewhat bland. I sauteed the chicken with red pepper flakes then added sliced onion along with the mushrooms and garlic. Also added herbs de provence. The finished dish had much more liquid in the dish than the picture but we served it over rice so it worked out. Read More
Helpful
(1)
Neil
Rating: 1 stars
05/26/2018
No changes made followed to the letter runny horrible waste of time Read More
Helpful
(1)
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