Monday, June 13, 2016

Chicken Gloria Casserole

I didn't realize how blurry this picture was! Oh well. Anywho, this is a fantastic, creamy, chicken and mushroom casserole. I served it over rice, but you could also serve it over pasta or mashed potatoes (YUM). It really was awesome! The chicken turns out so moist and tender. Better yet, it's a casserole with out any condensed soups. I definitely recommend this casserole! I got this recipe from the blog Natasha's Kitchen.

Chicken Gloria Casserole

5 boneless, skinless chicken breasts, but into 1 inch thick strips
salt & pepper
1 cup flour
6 tablespoons avocado (or olive) oil, divided
1 lb mushrooms, sliced (baby bella or button)
1 medium onion, chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 cup half & half
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
salt & pepper

Season chicken pieces with salt and pepper. Then dredge chicken pieces in flour. Heat 3 tablespoons oil in a large skillet. Once oil is hot, add chicken and saute on both sides until golden. Work in batches to not over crowd pan. Once chicken is browned (you do not need to cook through) place in a non-stick sprayed 9x13 baking dish.

Wipe down skillet with a paper towel. Add 3 tablespoons oil  and heat. Add mushrooms and onions and saute until soft and golden. Add garlic and cook another minute. Spread this mushroom and onion mixture over the chicken in the baking dish.

Add 3 tablespoons of butter to the skillet and melt. Add flour and whisk until lightly golden, about 2 minutes. Add chicken broth, whisking constantly. Add half & half, basil, rosemary, sage, and salt and pepper to taste. Pour this sauce over the chicken and mushrooms. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 5 minutes. Serve over rice, pasta, or mashed potatoes.

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