Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, melt the butter over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the mushrooms and garlic. Cook until the mushrooms are tender, about 5 minutes.
5. Sprinkle the flour over the mushrooms and stir to combine.
6. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
7. Add the thyme and heavy cream to the skillet and stir to combine.
8. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
9. Pour the sauce over the chicken in the baking dish.
10. Sprinkle the Parmesan cheese over the top of the casserole.
11. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 9g
Protein: 41g
Sodium: 670mg
Sugar: 2g
Substitutions for ingredients:
- You can use bone-in chicken breasts instead of boneless.
- You can use any type of mushrooms you prefer.
- You can use half-and-half instead of heavy cream.
- You can use cornstarch instead of flour to thicken the sauce.
Variations:
- Add diced onions to the skillet with the mushrooms and garlic.
- Use different herbs, such as rosemary or oregano, instead of thyme.
- Add chopped spinach or kale to the casserole for extra nutrition.
Tips and tricks:
- Make sure to season the chicken breasts well with salt and pepper before cooking.
- Use a whisk to prevent lumps from forming in the sauce.
- If the sauce is too thick, add a little more chicken broth to thin it out.
- Let the casserole rest for a few minutes before serving to allow the sauce to thicken and the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve the casserole with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour or cornstarch to thicken it up.
- If the chicken is not cooked through, return it to the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Casseroles have been a popular dish in American cuisine since the 1950s. They are often made with a combination of meat, vegetables, and a creamy sauce, and are baked in the oven until bubbly and golden brown.
Flavor profiles:
This chicken and mushroom casserole is creamy, savory, and comforting. The chicken is tender and juicy, and the mushrooms add a rich, earthy flavor to the dish.
Serving suggestions:
Serve the casserole hot with a side salad or roasted vegetables for a complete meal.
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Taste: Savory, Umami, Rich, Comforting, Earthy