Recipe of the Week – Chicken and Mushroom Casserole

I thought this sounded really good for my kids. They would definitely eat this up! Maybe I can even get Lexi to help me make it this week.

• 4 -5 large chicken breasts,  cut into 1 inch  strips
• Salt and Pepper to taste
• 1 cup flour to coat the chicken
• 6 Tbsp olive oil, divided
• 1 pound fresh mushrooms, thickly sliced
• 1 finely diced medium onion
• 3 cloves of minced garlic

Ingredients for the sauce:

• 3 Tbsp butter
• 3 Tbsp flour for the sauce
• 1  1/2 cups chicken broth
• 1 Tbsp lemon juice
• 1 cup half and half

1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Saute chicken until golden. Don’t worry about cooking the chicken thoroughly because it will go in the oven. Transfer chicken to a 13×9 casserole baking dish.

2. Add 3 Tbsp oil to the skillet along with the mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.

3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).

4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half 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 degrees for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Source: Natasha'sKitchen.com