Chicken and Mushroom Casserole


  • 3 tablespoons vegetable oil
  • 1 ½ pounds boneless chicken breast, cut into strips
  • 10-14 ounces of oyster mushrooms, sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • 2 cups chicken stock
  • ½ teaspoon ground sage
  • salt and ground black pepper to taste
  • ¼ cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley


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Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.

Place oyster mushrooms and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.

Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.

Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

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