Tuesday, October 25

Creamy Chicken, Mushroom & Artichoke Casserole

Chicken and vegetables are baked in a creamy lemon sauce with a crunchy topping

Creamy Chicken, Mushroom, & Artichoke Casserole

Whenever I visit my parents at their home, I always end up bringing back tons of unexpected goodies. I was there last weekend to attend a fundraiser for my dad’s charity, Haiti Healthcare Partners, and came home with two bags of groceries taken from their fridge. With those items, I was able to make a casserole (adapted from this recipe) with chicken, mushrooms, and artichokes in a lemon-cream sauce. It’s super simple to make but is still a show-stopper for guests. My boyfriend came home while I had it baking in the oven and the whole house smelled delicious and inviting. It was the perfect fall comfort food and was especially decadent when served with creamy mashed potatoes.

Related Recipes:
- Marsala Mushroom & Artichoke Pasta
- Braised Chicken with Mushrooms
- Chicken & Mushroom Pot Pie

Creamy Chicken, Mushroom & Artichoke Casserole:
  • Heat 2 tbsp. butter and 2 tbsp. olive oil in a large skillet.
  • Season 8 chicken cutlets (pounded 1/2" - 1/4" thick)* with salt and pepper and place in the hot pan.
  • Brown chicken on both sides, about 5 minutes total, and place into an even layer in a baking dish.
  • Top the chicken with 8 oz. artichoke hearts** and 3/4 lb. thickly sliced mushrooms.
  • In the same pan that the chicken was in, add in 3 minced garlic cloves and cook until fragrant.
  • Add in 1/4 c. sherry, the juice from 1 lemon and the zest of a lemon and cook for another 2-3 minutes.
  • Turn off the heat, stir in 1 c. creme fraiche,*** a pinch of salt and pepper, and pour the sauce over the chicken and vegetables.
  • Stir together 1/3 c. panko breadcrumbs, 1/3 c. grated Parmesan cheese, and 1 tbsp. olive oil and sprinkle evenly over the casserole.
  • Bake for 20 minutes in a 350° oven, or until hot and bubbly.
  • Let cool for a few minutes, then divide onto plates and serve.

Serves four - six
*About 2 lb. total. Purchase cutlets at the store, or pound out boneless skinless breasts with a meat mallet.
**Defrosted from a package of frozen artichoke hearts.
***Can substitute with sour cream in a pinch.