Recipe: Mayte’s Chicken Mushroom Casserole
Wow! You liked it on instagram stories alright! Thank you for going on this journey with me. Let's be real here.. I am not a chef. I am my mother's built in sous-chef and now, since we are keeping a healthy social distance, I have been forced to step up my game.
Truth be told - this is scary but I have received over 30 DM's about this recipe so here goes.
xo,
Ella
Recipe makes 4-6 servings
Ingredients:
Boneless, skinless chicken breast
Onions
Extra Virgin Olive Oil
Garlic cloves
Salt + Pepper
Cream of Mushroom Soup canned
2% Milk Fresh Mushrooms (I really like portobello)
Knorr Chicken Bouillon powder
White cooking wine
You will need:
3 x 9 Casserole Dish
Foil paper
Measurements:
4 Large Chicken Breasts | Skinless, trimmed, washed with water and salt
1 Whole Onion | Sliced into thin onion rings
2 tbsp Olive Oil | (you will need more later)
1 tbsp Butter | Unsalted
2 garlic cloves | Peeled
Salt + Pepper
2 - 10.5 oz cans of Cream of Mushroom Soup
1 1/2 cups of 2% milk
2 cups clean/ washed Mushrooms | medium squares
1 tsp. chicken bouillon | we use Knorr brand
1 -2 tbsp White cooking wine
Let's go!
Start by cleaning your chicken in a large bowl of water and salt. This really helps get it clean.
Once clean, cut your chicken into 1 1/2 - 2 inches square pieces
Sprinkle each piece with pepper
Drop Olive Oil + Butter into a large pan (medium heat)
Add onions
Sauté until the onion looks light transparent yellow - then set aside
Now that your kitchen smells lovely... add the pieces of chicken onto the same pan (med.heat)
Remember, you are just sealing and browning all of the chicken pieces, not cooking them all the way through.
Flip after 2 minutes on each side.
Set your chicken pieces aside, preferably in the oven safe casserole dish you will be using to bake this in.
Turn down heat to the lowest setting.
Mushroom Sauce Mixture:
In a medium mixing bowl, add your cream of mushroom soup (both cans) and milk. Add milk in small amounts until the consistency is like pancake batter.. not too think and not too runny.
Set aside and preheat oven to 350 degrees
Fresh Mushrooms:
Back to your pan.. Turn your heat up to medium high and once your oil and juices begins to sizzle again
Add your chopped mushrooms + cloves of garlic + your cooked onions (remember those?)
Sauté
After a few minutes of moving this around a bit
Add your mushroom sauce mixture
Add Knorr chicken bouillon and mix in
Once it begins to boil, add white cooking wine
Let that boil for 2 minutes.. don't let it boil too long.
Now, lets put it all together...
Add the hot mushroom sauce mixture to your resting chicken pieces in the casserole dish.
Cover tightly with aluminum foil
Once oven has been preheated to 350 degrees (bake)
Bake your masterpiece
Check on it in 30 minutes by carefully (and with oven mitts) pulling off a side of the foil and piercing a piece of chicken with a sharp knife.
If it is soft, take the foil paper off the dish and put the dish back in the oven for another 5-10 minutes.
I like the top of my casserole to look nice and brown :) my preference though.
Enjoy!
P.S: Tag me @ellacarrillo on social media please :)
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