Creamy Chicken Casserole

Updated Picture of Casserole Chicken

Updated picture of Casserole Chicken

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: Recipe adapted from Natasha’s Kitchen 

• 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. 
   
   
3. 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.
4. 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. 
   
5. 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. 
6. 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.