Taystit by Hasna

Food, Recipes, and Beyond

Creamy Chicken Casserole

Creamy Chicken Casserole


The name might sound cheesy, but trust me, this is one among the most requested recipes of all. For me, comfort food is all about my chicken casserole. Not boasting here, but this flavor-packed casserole is just insane. The main 3 stages of cooking for this casserole are a chicken layer, an onion-mushroom layer, and a creamy sauce layer. If you don't like mushrooms you are gonna love it after you make this. This is one dish that is a family favorite now. They keep asking for more. It is mouthwatering - finger lickin good.

The first layer of chicken is a base with strips of chicken floured and cooked in some olive oil. The next layer is what makes the dish so flavorful, the onion-mushroom layer. Then a sauce similar to the white sauce is made and heavy cream or any thick cream is added to the sauce and poured over the chicken and mushroom. The sauce helps combine all the flavors when kept in the oven. Since casserole is a deep dish used for baking in the oven and serving the dish on its own, the dish is called a casserole.


Don't have an oven? Don't fret. Just make the same in a deep non-stick dish instead of a casserole and keep a fry pan beneath the non-stick casserole-pan and cover the pan using a foil and place the lid on. When it gets done, the sauce mimics a cheese layer. So you don't have to add any extra cheese.

Have this hot with some pasta, rice or potatoes (in any form). I prefer warm mashed potatoes to go with the sauce. I will post the recipe of my mashed potatoes soon. It is utterly butterly delicious. I am already drooling while typing this. Try this and I am sure this will turn out to be your family favorite too. Believe me, IT IS THAT GOOD. *smack*


Ingredients:

  • 500 gm boneless chicken breasts, cut into 1 -inch thick strips
  • Salt to taste
  • 1/4 tsp black pepper plus more to taste
  • ½ tsp Garlic Powder
  • 1 cup all-purpose flour to coat the chicken
  • 6 Tbsp olive oil divided
  • 1 box about 12 - 15 white mushrooms thickly sliced
  • 1 tsp soy sauce
  • 1 medium onion finely diced
  • 3 garlic cloves minced

Ingredients for White Sauce

  • 2 Tbsp unsalted butter
  • 1 Tbsp Olive Oil
  • 3 Tbsp all-purpose flour for the sauce
  • 1 1/2 cups chicken broth
  • 1 cup milk + 1/2 cup heavy cream/ thick cream 

Instructions:



  1. Season chicken with salt and pepper and dip both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish/ a deep non stick pan. 


  2. Scrape off any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Add in the soy sauce. Sautee till the mushrooms get done. Spread mixture over the chicken.
  3. In the same pan you've been using, melt 3 Tbsp butter. Whisk in 3 Tbsp flour for a few seconds till the flour is cooked slightly. 



  4. Add 1 1/2 cups chicken broth, 1/4 tsp pepper, and whisk until smooth. Add 1 cup heavy cream/ molk and bring to a simmer. Season with salt and pepper to taste. 






  5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. If doing the same in a deep non stick pan, cover the pan with foil and place the deep pan on a fry pan and let it cook on simmer for 20-25 minutes. Serve warm or hot over mashed potatoes, pasta or rice.


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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