Ingredients

Ingredients for Chicken and Mushroom Casserole:
2 1/2 lbs chicken breasts , (4 to 5 large), cut into 1 -inch thick strips
1 1/2 tsp sea salt , plus more to taste
1/4 tsp black pepper, plus more to taste
1 cup all-purpose flour , to coat the chicken
6 Tbsp olive oil, divided
1 pound white mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced
Ingredients for the Sauce:

3 Tbsp unsalted butter
3 Tbsp all-purpose flour, for the sauce
1 1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half, or 1/2 cup milk + 1/2 cup heavy cream

Instructions

Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13x9 casserole baking dish.

Scrape of any debris from the skillet. Add 3 Tbsp oil along with sliced mushrooms and diced onions and saute until soft and golden. Add garlic and saute another 1-2 min. Spread mixture over the chicken.
In a medium saucepan (or in the same pan you've been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season generously with salt and pepper to taste.

Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Recipe Notes
Don't use a dutch oven for this recipe. It bakes better in a casserole.

Casseroles