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Creamy Chicken Casserole Recipe

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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.
Creamy Chicken Casserole Recipe

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.

Creamy Chicken Casserole Recipe

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

Creamy Chicken Casserole Recipe

How To Make Bechamel Sauce For Chicken Casserole?

Follow these simple steps to make the best white sauce for chicken casserole:

  1. In a large skillet, melt 3 tbsp of butter and add 3 tbsp of flour. Cook the flour until slightly golden, about 2 minutes.
  2. 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.
  3. Bring to a boil, reduce to a simmer, and pour in the half and half. Cook until slightly thick.

Creamy Chicken Casserole Recipe

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

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.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
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.
 
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Nutrition

Calories: 334kcal | Carbohydrates: 18g | Protein: 24g | Fat: 14g
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