Creamy Chicken and Mushroom Casserole
Description
Make a simple, quick delicious chicken casserole that will warm you and your family on a cold winter day. Serve it immediately or prepare it in advance, cover it with foil and refrigerate and bake for later in the day. Serve it with a side salad, a vegeta
Ingredients
2 lb. chicken breast strips
6 T. olive oil, divided
24 oz. fresh mushrooms, sliced
1/2 yellow onion, diced
2 T. minced garlic
salt and pepper, to taste
Cream of Mushroom Sauce:
15 oz. can cream of mushroom soup
4 oz. cream cheese
4 T. butter
1 c. milk
2 T. flour
12 oz. egg noodles
Directions
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Preheat oven to 350 degrees.
Season chicken strips with salt and pepper, to taste.
Heat large skillet over medium-high heat; add 2 T. olive oil; add 5-6 chicken strips, or as much as the pan will allow without overcrowding. Cook chicken, turning after 2-3 minutes, until there's a nice golden brown on each side. Place cooked chicken in a 9 × 13 glass baking pan. Repeat with remaining chicken strips and 2 T. olive oil.
Using the same skillet, add 2 T. olive oil; add onions, garlic and mushrooms; cook until onions are transparent. Place cooked onions and mushrooms on top of chicken strips.
Mushroom Sauce:
Using the same skillet, melt 4 T. butter over medium-high heat; stir in flour until combined. Add in milk; continuously stir until it starts to boil. Add in cream cheese and cream of mushroom soup; stir until creamy and smooth with no visible chunks. Remove from heat; pour over mushrooms and chicken. Cover with foil.
Bake 20-25 minutes. Broil on High 2-3 minutes, to give a nice golden top.
Serve over cooked rice or egg noodles.
8 servings, each serving is 473 calories.