Description
This comforting, creamy casserole combines tender chicken, earthy mushrooms, and a rich sauce. Perfect for a quick and easy meal that will please everyone!
Ingredients
- 5–6 large boneless chicken thighs/breasts (cut into 1-inch cubes)
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- ½ lb mushrooms (thickly sliced)
- 1 medium onion (sliced)
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- Optional: ¼ cup milk
- Optional: ¼ teaspoon cardamom powder
- Optional: ¼ teaspoon dry oregano
Instructions
- Heat butter and olive oil in a pan over medium heat. Add chicken and season with salt, pepper, oregano, and cardamom (optional). Stir until the chicken turns white and any water has evaporated.
- Add onion and cook for 2 minutes, then add mushrooms and stir until well combined.
- Sprinkle flour over the mixture and stir to combine. Pour in chicken broth, let it thicken for 1-2 minutes. If using, add milk and cook for 3-4 minutes until chicken is cooked through.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat by microwaving or reheating on the stove, adding milk/broth if needed.
- For a spicier dish, add crushed red pepper flakes or hot sauce.
- For a vegetarian version, use tofu or plant-based protein.
- Cheesy option: Add mozzarella or Parmesan near the end of cooking.
- For dairy-free, skip butter and milk and use dairy-free substitutes.
- Can be frozen for up to 3 months (cool before freezing).
- Additional veggies like spinach, peas, carrots, or bell peppers can be added.
- Cremini or button mushrooms work best for this dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
