There's something about casseroles that can feel a little outdated, but this creamy lemon chicken casserole is anything but the retro dish of older generations. I first made this recipe a couple years ago and it's become a go-to meal for a simple but elegant dinner ever since. Browned chicken cutlets are layered with artichoke hearts and thickly sliced mushrooms, smothered in a lemony cream sauce, and then topped with crispy parmesan breadcrumbs. The lemon flavor and crunchy topping keep the dish feeling light and multi-dimensional. Everything can be prepared hours in advance and then baked or reheated once you're ready to serve. It's easy enough for a hearty weeknight meal for your family but is still impressive enough for company. I like to serve it with a simple green salad and potatoes.
Note: I decided to double the ingredients and update the recipe that I originally posted because it's such a perfect dish to entertain with. I imagine it could easily be doubled again for a larger group, and it can definitely be halved to serve a couple or small family.
Creamy Lemon Chicken, Artichoke, & Mushroom Casserole:
- 2 - 2 1/4 lbs. chicken cutlets (pounded 1/2"-1/4" thick)
- 3/4 lb. cremini mushrooms
- 8 oz. frozen artichoke hearts, defrosted
- 1 c. creme fraiche
- 1/3 c. panko breadcrumbs
- 1/3 c. finely grated parmesan cheese
- 1/4 c. dry Sherry
- 1 large lemon
- 3 garlic cloves
- 3 tbsp. olive oil
- 2 tbsp. butter
Click here to see the entire recipe.