My husbands birthday was this week, and though I offered to take him wherever he wanted to dine, he chose to stay home and asked me to cook. Worked out well since it was raining! The man loves a Southern style vegetable plate, and a local farming friend had given us a bag of fresh field peas for inspiration. Field peas led to end of the season turnip greens, and his favorite, my mother Charlotte’s Creamy Chicken & Mushroom Casserole.
I found some beautiful Spring Onions at Bailey’s market in Pensacola, and decided to add them to the casserole. I also found McEwen & Sons corse stone-ground meal for cornbread at Bailey’s, and gave that a whirl. The birthday dinner ended up a meat and two rather than a meat and three, but was nonetheless successful.
As you probably know, I am party of #SundaySupper which is all about sharing supper with your family on Sundays. The idea is that Sunday Supper starts as one day a week and soon becomes a way of life. #SundaySupper has expanded to #WeekdaySupper, where every Monday through Friday we bring you meals that are simple enough to make any night of the week, and are suited to busy families.
Charlotte’s Creamy Chicken & Mushroom Casserole with Spring Onion
4 -6 large chicken breasts, trimmed and cut into 1 to 2-inch pieces.
3 Tbsp oil
3 Tbsp butter
¼ tsp pepper for sauce plus more to season chicken
Salt to lightly season chicken
1 cup flour + 3tbsp for the sause
3 tsp lemon juice
2 medium spring onions, thinly sliced
3 garlic cloves, minced
1 to fresh mushrooms
1½ cups water
½ cup milk
½ cup whipping cream (or 1 cup half & half instead of the milk & whipping cream)
3 tsp “Reduced Sodium Better than Bouillon” base
Heat 3 tbsp oil in a large skillet over medium/high heat. Than season chicken with salt and pepper and coat in flour.
Saute chicken until golden-brown on all sides. Place chicken in a 13×9 or oval casserole dish.
Clean the skillet using a spatula and paper towels than add 3 tbsp more oil and saute mushrooms and spring onion over medium/high heat until soft.
Add pressed garlic to the skillet and saute 1-2 minutes more. Spread mixture over the chicken pieces.
In a 2 quart saucepan, over low heat, melt butter.
Stir in 3 tbsp flour, 1.5 cups of hot water mixed with 3 tsp of Better than Bouillon base, 3 tsp of lemon juice and ¼ tsp black pepper. Whisk together until smooth.
Whisk in ½ cup of milk and ½ cup of whipping cream (or half and half).
Pour Mixture over chicken and mushrooms.
Cover with foil and bake 45 minutes at 350°F. Serve immediately.
Check out this week’s great #WeekdaySupper lineup!
Monday | Linguine with Cauliflower Pesto by Hezzi-D’s Books & Cooks
Tuesday | Slow Cooker Aloha Chili by Cupcakes & Kale Chips
Wednesday | Charlottes Creamy Chicken with Mushrooms by 30AEats
Thursday | Mahi Mahi over Chopped Fennel & Haricot Vert Rice Salad with an Orange Cilantro Dressing by BalSinfully Good Drizzles
Friday | Mini Stuffed Bagel Bites by Cindy’s Recipes & Writings