Casserole Recipes » Chicken Casserole » Chicken and Mushroom Casserole

Chicken and Mushroom Casserole

Sautéed chicken thighs topped with sauce prepared from mushrooms and scallions combined with all-purpose flour, chicken broth, dry sherry and fresh rosemary. Casserole is baked until golden brown and bubbling.

Ingredients -

1-3/4 pounds (about 6) Chicken Thighs, on the bones, skin removed
1 teaspoon Sweet Paprika
Salt and Fresh Ground Black Pepper
4 tablespoons Unsalted Butter
1/2 pound White Button Mushrooms, thinly sliced
4 Scallions, white and green parts thinly sliced
1/4 cup All-Purpose Flour
3/4 cup Chicken Broth
3 tablespoons Dry Sherry
1 sprig Fresh Rosemary

Preparation:

1. Preheat oven to 350 F.

2. Season chicken thighs with paprika, salt and pepper.

3. Add 2-tablespoons butter to large skillet. Melt butter over medium heat.

4. Sauté chicken until light brown, about 10 minutes.

5. Place chicken thighs in 9-inch ceramic casserole dish.

6. Add remaining 2-tablespoons butter to skillet. Sauté mushrooms and scallions until soft, and liquid has evaporated.

7. Sprinkle all-purpose flour over mushrooms and scallions. Stir in chicken broth and dry sherry.

8. Add rosemary sprig to skillet.

9. Cook until mushroom sauce becomes thick and smooth.

10. Pour sauce over chicken.

11. Bake 60 minutes until casserole is golden brown and bubbling.

12. Remove rosemary sprig.

13. Serve hot.

Casserole Making Tips -
Roasting Mushrooms

	White mushrooms bake well when combined with liquids, but do not roast well on their own. Portobello, fresh shiitakes, whole or sliced porcini, and cremini mushrooms roast well. Roast mushrooms in a very hot oven (i.e. 500 degrees F) for 5 to 10 minutes for best results. Roasted mushrooms are great for adding to recipes calling for mushrooms.

Casserole Making Tips -
Paprika

	Paprika is produced from grinding peppers that have been dried. Dried paprika adds flavor as well as deep red color to dishes. Some paprika is very sweet, some paprika is quite hot. Always check the label to see what you are buying. For best results, store paprika in an airtight container for several months in a cool, dry location. Paprika loses its flavor and aroma and turns brown and stale if kept too long.

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