Creamy Chicken and Mushroom Casserole

(from greenfood’s recipe box)

Source: mom

Cook time: 45 minutes
Serves 6 people

Ingredients

  • 8 chicken thighs
  • 3-4 cups sliced mushroom
  • 2 garlic cloves
  • 1 cup half and half
  • 3 tablespoons butter or oil
  • 3 Tablespoons of gluten-free flour to thicken it
  • 1-1/2 cups chicken broth
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 lemon

Directions

  1. Season chicken thighs with salt and pepper and coat in seasoned flour.

  2. Add 3 tablespoons of oil or butter to a skillet. Once the oil is hot, add chicken pieces and saute until golden brown. Transfer them to a 9 × 13 casserole baking dish.

  3. Add oil or butter to the skillet and saute the mushrooms and onions until soft and golden. Add the garlic and saute another 1-2 minutes. Spread the mixture over chicken.

  4. MAKE THE SAUCE:

  5. . Add butter to the skillet and whisk in 3 tablespoons of flour; stirring until brown, about 1 or 1 minutes. Add 1-1/2 cups of chicken broth, 1 Tablespoon lemon juice, 1/4 teaspoon pepper, and stir until smooth. Add 1 cup of half of half and bring to a simmer.

  6. Season it with more salt and black pepper to taste.

  7. Pour sauce over chicken and mushrooms and bake in a 350 F oven for about 45 minutes.

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