Bakery products

Casserole with chicken and mushrooms


Chicken and Mushroom Casserole Ingredients

  1. Chicken Breasts 600-700 g
  2. Butter 30 g (for sauce) and 30 g for frying
  3. Wheat flour 1/2 cup + 2 tbsp. spoons
  4. Lemon juice 3 tsp
  5. Onion medium 1 pc
  6. Champignons 500-600 g
  7. Cream (10-15%) 200 g
  8. Chicken broth 300 ml
  9. Nutmeg 1/2 tsp
  10. Ground black pepper 1/2 tsp
  • Main Ingredients Chicken, Mushrooms, Butter, Cream
  • Serving 4 servings

Inventory:

Knife, Cutting board, Frying pan, Shovel, Bakeware, Foil for baking, Mixer or whisk, Paper napkins, Stewpan or pan - 2 L

Cooking casserole with chicken and mushrooms:

Step 1: Prepare the chicken breast.


My chicken fillet and be sure to dry it with paper towels. Cut it into long strips about 3 cm wide. Sprinkle meat on all sides with salt and black pepper.

Fillet must be fried in butter. Surely creamy! No vegetable refined, the taste will be completely different. Meat breading will protect the meat from overdrying. A small enough thin layer, a "coat" of 2-3 millimeters, is useless to us.

We put the pan on the fire, put the butter and heat it. Make sure that it does not start to burn. We put the chicken fillet and fry it on all sides on medium heat until a golden crust appears. The readiness of the meat can not be checked, he still has a long stay in the oven, after which there is not the slightest chance to stay raw. Transfer the fried fillet to a clean plate.

Step 2: Prepare the champignons.


For cooking casseroles, it is best to use not ordinary champignons, but portobello, which is also called royal. They have a more pronounced mushroom taste and aroma, and this is exactly what we need.

My mushrooms under running water and cut into thin slices. Peel the onion and cut into cubes or half rings.
We put the pan on the fire, put the butter and heat over medium heat. Add mushrooms and fry for about 5-7 minutes. Salt to taste, pour black pepper and nutmeg (1/4 teaspoon each). We send the onions to the mushrooms, mix and fry everything over low heat. The bow should be soft and translucent. Turn off the heat and set the pan aside. It remains to prepare a creamy sauce.

Step 3: Cook the creamy sauce.


We put the pan on the fire. Put butter in it and melt it over low heat.

Pour 2 tablespoons of flour and mix thoroughly so that no lumps form. Pour the hot chicken stock and simmer for about 5 minutes, stirring constantly.

Add black pepper, nutmeg and cream. Mix the sauce and salt to taste. All is ready.

Step 4: Cook the chicken and mushroom casserole.


Take a rectangular baking dish and spread the fried chicken fillet.

On top of the meat, evenly distribute the mushrooms with onions.

Pour all the creamy sauce.

Cover the form with foil. Preheat the oven to 180 degrees and put a casserole in it. Reduce the temperature to 160 degrees and cook for 45-50 minutes.

Remove the casserole from the oven and leave to cool. It is better not to remove the foil immediately so that the surface does not wind.

Step 5: Serve the chicken and mushroom casserole.


Serve casserole with chicken and hot mushrooms with any vegetables, salads and herbs. It turns out very tasty with airy mashed potatoes.
Enjoy your meal!

Recipe Tips:

- if five minutes before the end of cooking remove the foil and sprinkle the casserole with grated cheese, you get a wonderful golden crust;

- creamy sauce easily turns into creamy cheese, just add 100 grams of good cream cheese and heat over low heat until it is completely dissolved.