Creamy Chicken And Mushroom Casserole Recipes

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CREAMY MUSHROOM-CHICKEN CASSEROLE



Creamy Mushroom-Chicken Casserole image

I've tried bland recipes, and came up with a flavorful one everyone will like. I've been asked for it so many times, I thought I'd create it here for others to try this creamy mushroom-chicken casserole.

Provided by Sandra Sendall

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or more as needed
2 each skinless, boneless chicken breasts, diced
1 (8 ounce) package sliced fresh mushrooms
1 large onion, diced
3 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
¼ cup milk, or more as needed
6 ounces cream cheese, or more to taste
1 pound chopped, cooked broccoli
½ cup shredded Parmesan cheese
2 tablespoons butter
3 cups corn flakes, crushed, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
  • Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
  • Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
  • Bake in the preheated oven until bubbly, about 30 minutes.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 23.5 g, Cholesterol 68.5 mg, Fat 19.5 g, Fiber 3.9 g, Protein 17.3 g, SaturatedFat 10.6 g, Sodium 630.9 mg, Sugar 4.9 g

CREAM OF MUSHROOM CASSEROLE



Cream of Mushroom Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
12 button mushrooms, brushed off with damp towel and chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portobello mushroom caps, halved and thinly sliced
1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
1 tablespoon fresh thyme, 4 sprigs, finely chopped
Salt and pepper
1/3 cup dry white wine, eyeball it or, more stock
1 pound extra-wide egg noodles
Butter
3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped

Steps:

  • Bring a large pot of water to a boil for the egg noodles.
  • Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
  • Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
  • Preheat broiler to high.
  • While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
  • Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

CREAMY CHICKEN AND MUSHROOM CASSEROLE



Creamy Chicken and Mushroom Casserole image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g

EASY CHICKEN AND MUSHROOM CASSEROLE



Easy Chicken and Mushroom Casserole image

Make and share this Easy Chicken and Mushroom Casserole recipe from Food.com.

Provided by Terese

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, crushed
500 g chicken tenderloins
3/4 cup white wine, optional
400 g mushrooms, sliced
1 can cream of mushroom soup
1/4 cup light sour cream
2 tablespoons chopped parsley

Steps:

  • Heat oil in a large heavy based saucepan.
  • Add onion and celery and cook until soft.
  • Add garlic and cook a further minute.
  • Add chicken and cook until browned.
  • Add wine, if using, and mushrooms.
  • Cook a further couple of minutes.
  • Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
  • Cook until warmed through.
  • Stir through parsley and serve with rice, risoni or pasta.

Nutrition Facts : Calories 307.5, Fat 11.5, SaturatedFat 3, Cholesterol 68.8, Sodium 592.7, Carbohydrate 13.3, Fiber 1.3, Sugar 4.1, Protein 29.9

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE



Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

CREAMY BAKED CHICKEN AND MUSHROOMS



Creamy Baked Chicken and Mushrooms image

This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

Provided by Mitchell Tuckness

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h20m

Yield 3

Number Of Ingredients 13

3 skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 ounce) can whole mushrooms, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk
4 slices Swiss cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
  • Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
  • Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g

CREAMY MUSHROOM CHICKEN CASSEROLE



Creamy Mushroom Chicken Casserole image

Make and share this Creamy Mushroom Chicken Casserole recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
1/2 cup butter
2 packages Good Seasonings Italian salad dressing mix (dry)
1 cup white wine
2 cans condensed cream of mushroom soup
8 ounces softened cream cheese
1/4 lb fresh mushrooms, sliced

Steps:

  • Melt butter in a large saucepan over low heat, add packages of salad dressing and mix.
  • Stir in the soup and wine, then blend in cream cheese and stir until smooth.
  • Add mushrooms and heat through.
  • Add a thin layer of sauce in a greased casserole and place chicken breasts over sauce.
  • Pour rest of sauce over chicken and bake at 325 degrees for 1 hour.

CREAM OF MUSHROOM CHICKEN CASSEROLE



Cream of Mushroom Chicken Casserole image

This is my specialty and my family requests it when visiting. Those who have gotten the recipe tell me they cook it several times a month. I personally use family packs of wings, the chicken comes out so tender. Ask your grocer to carry Cavendars, it is wonderful on steaks, burgers alike. Also this recipe is great for leftover fried chicken. I have included a reduced fat method too.

Provided by Shawn C

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cut up chicken
flour
cavendars all purpose Greek seasoning (if frying)
2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken and mushroom soup
2 chicken bouillon cubes or 1 teaspoon instant chicken bouillon
1.5 (10 1/2 ounce) cans water (use empty soup can)
1/2 teaspoon cavendars all purpose Greek seasoning
1 pinch garlic powder
2 1/2 cups milk

Steps:

  • Boil or fry chicken until done.
  • PREHEAT 375°.
  • FRY METHOD: Season with Cavendar's Greek seasoning mix, shake with flour and fry until completely done.
  • In bowl mix ingredients together beat with wire whisk.
  • Place chicken in deep casserole dish.
  • Cover chicken with soup mixture.
  • Bake uncovered for 1 hour.
  • Serve over rice (jasmine (basmati) rice is the best with this recipe).
  • REDUCED FAT METHOD: Boil skinless chicken until done.
  • Use the broth instead of the water!
  • You could also use the broth when cooking the rice.
  • This method is much lower in fat than the fried method but doesn't taste as good.
  • Also use the healthy request soups to lower even more in fat sodium and calories.

CREAMY CHICKEN AND MUSHROOM RICE CASSEROLE



Creamy Chicken and Mushroom Rice Casserole image

Gravy, chicken soup and sour cream make this rich and hearty dish one you'll want to curl up with. Be prepared to make it often, as it fills 'em up fast and tastes fantastic! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cubed cooked chicken
2-2/3 cups chicken gravy
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 can (8 ounces) mushroom stems and pieces, drained
1 medium onion, chopped
2/3 cup chopped celery
2/3 cup water
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
2 teaspoons dried parsley flakes
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. baking dish., Cover and bake 30 minutes. Uncover and stir; bake until bubbly and rice and vegetables are tender, 20-25 minutes.

Nutrition Facts : Calories 305 calories, Fat 12g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

SOUR CREAM MUSHROOM CHICKEN



Sour Cream Mushroom Chicken image

This is really good. Great for company also. Serve chicken and sauce over noodles if desired.

Provided by Jill D

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
¾ cup dry white wine
½ onion, chopped
1 cup fresh sliced mushrooms
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 12.7 g, Cholesterol 106.2 mg, Fat 23.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 11.9 g, Sodium 975 mg, Sugar 2.1 g

CHICKEN AND MUSHROOM CASSEROLE



Chicken and mushroom casserole image

A delicious casserole with chicken, bacon and mushrooms in a creamy sauce

Provided by orangutan661

Time 1h55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
  • Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
  • Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
  • Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

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2018-09-14 Set aside on a kitchen towel lined bowl. STEP 3. Add a splash of olive oil and small knob of butter to the pan and brown the chicken legs, in batches if necessary, for about 4 minutes per side or until nicely coloured. Set aside. STEP 4. Add the chopped shallots and cook, stirring, for a couple of minutes.
From supergoldenbakes.com


EASIEST WAY TO PREPARE HOMEMADE CREAM OF CHICKEN CASSEROLE
2022-05-13 Cream of Chicken Casserole. A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired. Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan. You won't find a cream-of ...
From sharenewsarchive.com


CREAMY CHICKEN AND MUSHROOM CASSEROLE - THIS IS COOKING FOR …
2015-02-03 1. In a fry pan over a high heat, heat a little olive oil and then add the chicken. Cook to brown on all sides then remove from the fry pan and place into a baking dish. 2. While the chicken is cooking slice your mushrooms and onion. 3. Place the onion, mushrooms and garlic into the same fry pan you cooked the chicken in and cook until they are ...
From cookingforbusymums.com


CREAMY CHICKEN MUSHROOM CASSEROLE - I HEART UMAMI®
2018-01-10 Instructions. Preheat oven to 400F. Season thin sliced chicken breasts with salt, pepper, garlic powder, red pepper powder, and dry thyme or dill weed. Quickly sear both sides in a well-heated skillet with ghee to give a nice golden brown sear outside. Set them aside in a large baking casserole dish.
From iheartumami.com


BAKED CREAM OF MUSHROOM CHICKEN - EASY FAMILY RECIPES
2021-06-09 Preheat the oven to 400˚F. In a large bowl, combine the mushroom soup, sour cream, Italian dressing mix, and milk. Mix until smooth. Season chicken breast with salt and pepper, then lay them in a large casserole dish. Cover with the soup mixture and sprinkle the parmesan cheese over the top.
From easyfamilyrecipes.com


EASY CREAMY CHICKEN MUSHROOM CASSEROLE - THE FOOD CAFE
2018-09-09 Preheat oven to 350 degrees. Cooked pasta according to package directions minus 3 minutes, drain and set aside. In a large saucepan melt butter. Pour in flour and whisk until a crumble mixture forms. Slowly pour in chicken stock, milk, garlic salt, garlic pepper, and onion powder. Whisk to combine and bring to a boil.
From thefoodcafe.com


CHICKEN AND MUSHROOM CASSEROLE RECIPE - YUMMIEST FOOD
2017-12-22 In the same pan you have been using melt butter add flour and whisk until lightly golden. Add chicken broth, salt and pepper to taste, lemon juice and whisk until smooth. Add milk and heavy cream and bring to a simmer. Pour the sauce over the chicken and mushrooms. Cover dish with foil and bake for 30-35 minutes.
From yummiestfood.com


CREAMY CHICKEN AND MUSHROOM CASSEROLE [VIDEO]
2018-11-11 First, heat about 3 tablespoons of olive oil in a frying pan over medium-high heat. Once hot, add the chicken thighs to the hot oil. Then, cook on both sides till golden. Remove the thighs from the pan and set them aside on a plate, cover with foil. Later you will transfer the meat to the casserole baking dish.
From sweetandsavorymeals.com


CREAMY MUSHROOM CHICKEN - RECIPE RUNNER
Season the chicken breasts with salt and pepper and add them to the skillet. Cook for 3-4 minutes and then flip and cook on the other side until they're cooked through. Remove the chicken onto a plate and cover with a piece of foil to keep them warm. Add the remaining 2 teaspoons of olive oil into the skillet.
From reciperunner.com


CHICKEN NOODLE MUSHROOM CASSEROLE | 12 TOMATOES
Preheat oven to 350°F. In a large pot of salted boiling water, cook egg noodles according to package directions. Drain and set aside. In a large saucepan over medium heat, melt the butter. Whisk in flour and continue whisking 1 to 2 minutes, until raw flour taste is cooked out.
From 12tomatoes.com


CHICKEN BREAST IN CREAMY MUSHROOM SAUCE - RECIPETIN EATS
2020-10-26 Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm. Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
From recipetineats.com


CHICKEN AND MUSHROOM CASSEROLE (HEALTHY) - EVERYDAY HEALTHY …
2017-02-10 1 .While the porcini are cooking prepare the sauce. Start by roughly chopping the regular mushrooms. 2. Fry the onions gently in a little oil until golden. 3. Add the chopped mushrooms and increase the heat. Cook for 5 minutes stirring often until the mushrooms start releasing water.
From everydayhealthyrecipes.com


CREAM OF MUSHROOM CHICKEN CASSEROLE - THE TIPTOE FAIRY
2019-04-03 Spray a 9 x 13 pan with nonstick spray. Pour the chicken mixture into the pan. Melt the butter. Crush the Ritz crackers. In a medium bowl combine the crackers, butter, parmesan cheese, and garlic and mix it up. Spread the cracker mixture over the top of the casserole. Bake the casserole for 35 minutes until bubbly.
From thetiptoefairy.com


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