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.  

You can see what’s cooking up this week at the bottom of this post.  And don’t forget about the #SundaySupper and #WeekdaySupper Pinterest boards!

Charlotte’s Creamy Chicken & Mushroom Casserole with Spring Onion

Ingredients:

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

 

Instructions:

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