Chicken And Mushroom Casserole Ii Recipes

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.

Steps:

• Heat oven to 400°. Stir together the mustard and olive oil; rub mixture on chicken pieces. Season chicken with 1/2 teaspoons of the salt and pepper to taste; set aside.
• Toss together mushrooms, garlic and green onions in a 2-quart shallow baking dish. Top with the chicken, skin side up. Bake until the chicken is nearly cooked, about 25 minutes. Turn oven to broil on high; place chicken under broiler. Cook until the skin browns and crisps, about 5 minutes.
• Transfer the chicken and mushrooms to a serving platter or individual plates (with piles of steamed white rice); spoon cooking juices over.

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.

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.