The awesome Russian Chicken and Mushroom Casserole


4-5 large boneless chicken breasts, trimmed and cut into 1-inch thick strips

Salt and pepper to taste

1 cup all-purpose flour to coat the chicken

6 tbsp olive oil, divided

1 pound fresh 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 ½ cups chicken broth

1 tbsp lemon juice

1 cup half and half (or ½ cup milk + ½ cup heavy cream)


1-      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 sauté 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.

2-      Wipe down the skillet with a paper towel. Add 3 tbsp oil along with sliced mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 min. Spread mixture over the chicken.

3-      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 minutes).

4-      Add 1 ½ cups chicken broth, 1 tbsp lemon juice, ¼ tsp pepper, and whisk until smooth.

Add 1 cup half and half and bring to a simmer. Season with salt and pepper to taste.

5-      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.

Serving :8      prep time: 30 mins                          cook time: 45 mins               total time 1 hour 15 min