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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