Gluten Free Living – 2015
Chicken and Mushroom Casserole is a tasty way to prepare chicken. We eat a lot of chicken for dinner, although I have to admit to being partial to steak. One of these days I need to make up a batch of my homemade Fried Chicken. It’s been sooooooo long since I’ve made it. I make chicken in casseroles and I make chicken with pasta.
But when I saw this recipe a few months ago, it really intrigued me so I decided to give it a try. Chicken and Mushroom Casserole is smothered in a delicious, creamy sauce with mushrooms, onions and garlic, and very lightly seasoned. I made it gluten free by using gluten free flour instead of regular all-purpose flour.
I have to admit to being a little addicted to all the beautiful food pictures that come my way through Pinterest and Blog Lovin’. I follow many large group food boards so I’m always browsing through beautiful pictures. A lot of times I look for specific things and search for every kind of food in that category.
I stumbled across this old-world Ukrainian recipe and decided on the spot that I needed to make it. One of the reasons being it’s very simplicity. The other reason being that since both my husband and I are from Slavic roots (Czechoslovakia), I enjoy a lot of that kind of food.
Only a few recipes got passed down to our generation (unfortunately) from our grandparents, and I don’t make them too often any more–especially since there’s only two of us at home now. But every now and then I get a craving different kinds of food that I don’t customarily make.
We weren’t disappointed by trying this dish. Chicken and Mushroom Casserole is quite tasty. I decided to serve it over rice because my husband really enjoys rice in dishes, but this would certainly do excellently served over top of your favorite pasta (gluten free pasta if you’re trying to maintain a gluten free lifestyle), mashed potatoes or even toast or biscuits.
This dish isn’t spicy or overly seasoned. To reiterate, it’s very simply seasoned with salt and pepper, and fresh parsley if you use that as a garnish. That doesn’t mean you can’t use more herbs if you desire. I recommend adding thyme, marjoram, rosemary or even oregano to season it a little more.
If you’re looking for a different way to make chicken, then give Chicken and Mushroom Casserole a try. The original recipe made 8 servings, but I cut it in half for just the two of us. Instead of purchasing chicken tenders, I used chicken breasts that I cut in strips since I always have them in the freezer. I also think you could just as easily use a cut-up chicken or boneless, skinless chicken breasts for this recipe if you wanted and get the same great flavor but with different textures. If you’re not concerned about gluten then, by all means, use regular flour. Enjoy.
Chicken and Mushroom Casserole has a delicate, creamy mushroom sauce that’s quite delightful.
We served Chicken and Mushroom Casserole over rice.
I loved the idea of having mushrooms in this dish. They added great flavor and texture.
Here’s what I did.
I used these ingredients. I made a half batch of the original recipe.
Cut chicken breasts into long strips or use chicken tenders. Sprinkle chicken generously with salt and pepper. Dredge chicken pieces in gluten free flour.
Pour olive oil into skillet. Fry chicken about 5 minutes.
Turn chicken pieces over and fry another 5 minutes. The meat doesn’t need to cook all the way through because the chicken will also cook in the oven. Remove chicken and place in greased casserole dish.
Wipe out skillet with paper towels and add remaining olive oil. Add mushrooms and onions and saute 5 minutes until tender. Add garlic and saute an additional minute or two.
Meanwhile, in a medium saucepan, melt butter. Add gluten free flour.
Whisk flour and stir until lightly golden – about 1 – 2 minutes.
Slowly whisk in chicken broth until mixture is creamy. Add lemon juice and pepper.
Add half-and-half slowly and whisk to combine.
Allow sauce to thicken. Check seasonings. Add additional salt and pepper if desired. Remove from heat.
Spray an 8×12″ glass baking dish with olive oil cooking spray. Place chicken pieces on the bottom of prepared baking dish.
Place mushroom mixture over top of chicken in baking dish.
Pour sauce over top of mushrooms. Cover with foil.
Bake at 350 for 30-45 minutes or until done. Remove foil. Garnish with fresh parsley, if desired.
Serve Chicken and Mushroom Casserole over hot, cooked rice, mashed potatoes or gluten free noodles, if you’re trying to keep this dish gluten free.
Chicken and Mushroom Casserole can easily be made gluten free (like I did) by substituting gluten free flour for the all-purpose flour in the recipe.
Here’s the recipe.
CHICKEN AND MUSHROOM CASSEROLE
(Recipe adapted from Natasha’s Kitchen)
- 2 large boneless, skinless chicken breasts, each cut in 3 long strips
- 8-oz. fresh mushrooms, sliced thickly
- 1/3 cup onion, diced
- 2 cloves garlic, minced
- salt and pepper, to taste
- ½ cup Bob’s Red Mill all-purpose gluten free flour
- 4-6 tbsp. olive oil, divided use
- fresh parsley for garnish, if desired[br]
- 2 tbsp. unsalted butter
- 2 tbsp. Bob’s Red Mill all-purpose gluten free flour
- ¾ cup chicken broth
- ½ cup half-and-half
- 1 ½ tsp. lemon juice
- Sprinkle chicken generously with salt and pepper.
- Dredge in flour to coat well.
- Add 2-3 tbsp. olive oil to a skillet and heat to medium-high heat.
- Add dredged chicken pieces and cook about 5 minutes on each side until nicely browned.
- Remove chicken and place in an 8×12” glass baking dish sprayed with olive oil cooking spray.
- With paper towels, carefully remove grease from chicken and clean pan.
- Place skillet back on burner and add remaining olive oil.
- Add onions and mushrooms and sauté about 5 minutes until tender.
- Add garlic and cook an additional minute or two.
- Spread mushroom mixture over top of chicken in baking dish.
- In a saucepan over medium heat, add butter.
- After butter has melted, add flour and cook about 1-2 minutes to make a roux.
- Slowly add chicken broth and whisk to combine.
- Add lemon juice, pepper and half-and-half and whisk again.
- Allow sauce to heat until thickened, whisking frequently.
- Once the sauce has thickened, check for seasoning.
- Add additional salt and pepper, if desired.
- Pour sauce over top of chicken and mushroom mixture in baking dish.
- Cover with foil.
- Bake about 30-45 minutes at 350°.
- Garnish with fresh parsley.
- Serve over cooked rice, mashed potatoes or noodles.
Chicken and Mushroom Casserole is an old-world Ukrainian recipe that is savory and delicious.
This recipe uses a lot of ingredients you probably already have on hand, so except for purchasing the chicken and mushrooms, you may find it one of your more economical main dish entrees.