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My review
Delicious Chicken and Mushroom Casserole
3
JAYDA
"Here's a festive dish to take to a potluck party. Recipe can be doubled."
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Ingredients
1 h 9 m servings 209Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
5/15/2017
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 r...
Most helpful critical review
5/26/2018
No changes made, followed to the letter, runny horrible waste of time
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5/15/2017
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 r...
8/17/2017
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 aga...
12/4/2016
this was so good, I served it over German spaetzle (dumplings) I the only thing different I did is added some garlic.
2/18/2019
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 b...
10/11/2018
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 h...
9/28/2017
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...