Dinner: Chicken and Mushroom Casserole Recipe – Natashas Kitchen


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  1. This is my 2nd time making this dish. I followed it step by step & it turned out GREAT! The hubby approves as well so he asked me to make it again!

    THANK YOU for this wonderful recipe! ❤❤❤

  2. To make it easier for you I give you

    Chicken and Mushroom Casserole
    13 x 9 baking dish
    4 chicken breasts in 1” or smaller strips, or chicken tenders
    Salt and Pepper to taste, season both sides
    Dreddgechicken in 1 cup of flour
    1 lb. of mushrooms thickly sliced
    1 medium onion chopped
    3 tsp. of minced garlic
    3 tbsp. of butter
    1 ½ cups of chicken broth
    3 tbsp. of flour
    1 tbsp. of lemon juice
    1 cup of half and half or mix milk with heavy whipping cream
    Preheat oven to 350
    Place prepared chicken in bottom of baking dish
    Using large pan, saute coated chicken in 3 tbsp. oil until lightly golden brown and place in baking dish, then scrape pan, use 3 tbsp of oil to saute mushroom and onion for a couple minutes then add minced garlic for another minute or so
    Pour prepared mushroom, onion and garlic over top of chicken
    Using same large pan, clean it out, set to med. low, then melt 3 tbsp. butter and whisk in 3 tbsp. of flour until golden, then whisk in 1 ½ cups chicken broth and 1 tbsp. lemon juice until creamy, then whisk in half and half and bring to light simmer, taste sauce to see if it needs a little more salt, then pour sauce over chicken, etc., cover with foil and bake for 45 min. and it’s done!
    Serve over potatoes, pasta or rice, etc. and enjoy…

  3. Thanks Natasha for the recipe! I found a few videos from other users that's exactly your video. They simply changed the name and posted it as their own. I feel so sorry for you. Just want to let you know and hope you are able to do something about it. Good luck!

  4. Lol that's me right there. "Needs a LITTLE more salt…" dumps entire thing "PERFECT!" tastes, tongue shrivels like a prune "Delicious."

    I will be trying this recipe tonight, I hope it's as good as everybody says.

  5. first time watching and you made my day. i watched the bloopers after watching the chicken and mushroom, loving the way you are keeping it real by sharing with us your bloopers!!!!!!! can't wait to try the chicken dish

  6. I had a problem with your recipe, my roux was not as liquid as yours. As an Australian I use the original British standard measures. Two level teaspoons equal one level desert spoon, two level desert spoons equal one level table spoon, and 3 level table spoons equal half a cup. So our table spoon is 20ml while the new British and maybe American standard is 15ml., or 3 teaspoons. Sufficient difference to over thicken the roux. I made the mistake of adding more milk and cream to dilute it, I should have added more chicken stock. After 45 minutes cooking this dish was tasty and close to your intended flavours, but it was not your correct recipe.
    I added some paprika and ground chilli powder to give it a bit more kick. It saved the day.
    I cannot buy the baking dishes you use, here in Thailand where I am living now. I used my stainless steel pan with aluminium foil on top. I greased the pan with canola oil and a ½ a cup of hot water to stop it burning. Worked well. Thank you for sharing.

  7. I cooked the chicken and mushroom stew featured in the video referenced above for tea today. Gosh ! What an extremely impressive stew it was ! It was also eaten by both my wife and only child and all of us enjoyed the recipe very much. I served it with broccoli, cabbage and carrots all three of which I steamed. All of us liked the garlicky creaminess of the dish very much and we look forward eagerly to having it again some day soon ! The recipe was easy to follow and an absolute doddle to cook !

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