Chicken Mushroom Sage Casserole Recipes

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

CHICKEN, LEEK, AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
• Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
• Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

CHICKEN-MUSHROOM-SAGE CASSEROLE

Steps:

• 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute. 3. Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken. 4. Bake at 375° for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.

PASTA, CHICKEN AND SAGE CASSEROLE

Steps:

• Preheat oven to 350F.
• Heat the oil over moderate heat and add the celery, onions and garlic and saute for about 5 minutes or until softened.
• Add the chicken and stir for about another 5 minutes.
• Stir in the mushrooms and cook 2 to 3 minutes.
• Stir in the tomato sauce, sage, salt and pepper and simmer, stirring occasionally, about another 5 minutes or until vegetables are tender.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and cook according to package directions or until just tender.
• Remove from heat and drain well.
• Add the pasta to the skillet with the chicken and vegetables and stir gently to mix well.
• Spoon the mixture into a 13" x 9" baking dish or individual baking dishes.
• Sprinkle cheese over the mixture.
• Bake 20 to 25 minutes or until the cheese is melted and browned and the sauce is bubbling hot.
• Enjoy!

CHICKEN STROGANOFF WITH MUSHROOMS, SHERRY & SAGE

Steps:

• In a 10-inch straight-sided saute pan, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 Tbs. of the sage to the pan and continue to cook, stirring, until the mushrooms are well browned all over, another 3 to 5 minutes. Season generously with black pepper and transfer to a bowl. Leave the pan off the heat.
• Generously season the chicken thighs with salt and pepper. Return the pan to medium-high heat, add the remaining 2 teaspoons oil, and swirl to coat the pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 Tbs. of the garlic, 1/2 Tbs. of the sage, and the remaining shallot and continue to cook, stirring, until the chicken is no longer pink on the outside, 2 to 4 minutes. Add the mushrooms, sherry, and red pepper and cook to reduce the sherry slightly, about 2 minutes.
• Lower the heat to medium and stir in the sour cream, tomato, and the remaining garlic. Partially cover the pan and simmer until the chicken is cooked through, 15 to 20 minutes. If the sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with the remaining sage.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.