Mushroom Chicken Casserole


We love this mushroom and chicken casserole recipe. It’s fairly simple and quick, and there are a few things you could change up to make it a lot faster if you’re pressed for time. So take a look at the directions and ingredients and see what you think! If you like mushrooms, you’ll love this recipe!



  • 4 Thinly sliced boneless skinless chicken breasts
  • 1 small pack of fresh button mushrooms
  • 1/2 cup of flour
  • 1/2 vidalia onion
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream or half and half
  • 2 tbls. butter
  • 3 tbls. flour
  • 1 tbls. lemon juice
  • salt and pepper



  1. Prepare a small baking dish by spraying with nonstick spray or drizzling with olive oil
  2. Wash and slice mushrooms, set aside
  3. Dice onion, set aside
  4. Cut chicken breasts into halves or thirds
  5. Dredge the chicken through the flour and fry in very slight amount of oil, just brown on each side, then add to baking pan
  6. In the same pan, quickly brown the mushrooms and onion
  7. Pour them over the chicken
  8. Add 2 tbls of butter to the skillet, melt, then add 3 tbls of flour, stirring quickly
  9. Add the heavy cream, chicken stock and lemon juice, stirring constantly
  10. Add some salt and pepper, when smooth, remove from burner and pour over chicken and mushrooms
  11. Bake at 350 for about 40 minutes or until the chicken is cooked through
  12. Serve with cooked veggies or rice and enjoy!

*If pressed for time, skip sauteing the chicken and mushrooms and just bake them with the sauce


Happy Baking!


Leave a Reply