Discover the delightful simplicity of this creamy chicken casserole. Made from scratch, this dish features tender chicken breasts and mushrooms bathed in a bechamel sauce crafted from chicken broth, half and half, zesty lemon juice, and white wine.
What Goes Into A Creamy Chicken Casserole?
- Boneless, skinless chicken breasts
- Flour
- Garlic powder and paprika
- Sliced mushrooms
- Chopped onion and minced garlic
- Thyme and oregano
- Chicken broth
- White wine
- Lemon juice
- Half and half
How To Make Bechamel Sauce For Chicken Casserole?
Follow these simple steps to make the best white sauce for chicken casserole:
- In a large skillet, melt 3 tbsp of butter and add 3 tbsp of flour. Cook the flour until slightly golden, about 2 minutes.
- Carefully and slowly, whisk in the chicken broth, white wine, lemon juice, salt, and pepper. Make sure there are no lumps left in the sauce.
- Bring to a boil, reduce to a simmer, and pour in the half and half. Cook until slightly thick.
What is The Best Cut of Chicken for Creamy Chicken Casserole?
The one you like the most. I like white meat, so I use chicken breast filets, but if you are a dark meat lover, use boneless, skinless chicken thigh filets.
Creamy Chicken Casserole Recipe
Made from scratch, this dish features tender chicken breasts and mushrooms bathed in a bechamel sauce crafted from chicken broth, half and half, zesty lemon juice, and white wine.
Print
Pin
Rate
Servings: 8
Calories: 334kcal
Ingredients
For the chicken:
- 2 lb chicken breast tenderloins
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper
- ¾ cup flour
- ¼ cup olive oil
- 1 lb mushrooms sliced
- ½ cup onion chopped
- 3 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp dried thyme
For the sauce:
- 3 tbsp butter
- 3 tbsp flour
- 1 ¼ cup chicken broth
- ¼ cup white wine
- 1 tbsp lemon juice
- ½ cup half and half
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Season the tenderloins with salt, pepper, paprika, and garlic powder.
- Dredge the seasoned chicken in flour and shake off any excess.
- Heat three tbsps of olive oil in a large skillet and brown the tenderloins on both sides, about 3 minutes on each side. Transfer to a 9x13-inch baking dish.
- In the same skillet, heat the remaining tbsp of oil, and saute the mushrooms, onions, and garlic with the oregano, and thyme until the mushrooms are brown and the onions translucent.
- Spread this mixture over the chicken tenderloins.
- Preheat the oven to 350 F and make the sauce:
- In a large skillet, melt 3 tbsp of butter and add 3 tbsp of flour. Cook the flour until slightly golden, about 2 minutes.
- Carefully and slowly, whisk in the chicken broth, white wine, lemon juice, salt, and pepper. Make sure there are no lumps left in the sauce.
- Bring to a boil, reduce to a simmer and pour in the half and half. Cook until slightly thick.
- Pour the sauce over the chicken and mushrooms. Cover with foil, and bake for 45 mins.
Notes
- Make sure to shake the excess flour from the chicken tenderloins before browning them. If you don’t, the excess flour with burn in the skillet.
- Use a whisk when making the sauce to avoid lumps from forming.
- Don’t worry if the tenderloins are not fully cooked when browning them. They will bake in the oven later.
Nutrition
Calories: 334kcal | Carbohydrates: 18g | Protein: 24g | Fat: 14g
