When it comes to weeknight dinners, casseroles are paramount. The super-simple chicken and mushroom casserole recipe given below comes together quickly, bakes up beautifully, and tastes marvelous. It is a sound and quick candidate for at-home dinners and a reliable choice if you are asked to a bake-and-take potluck dinner. The ingredients scale well to meet the needs of the occasion.
½ lb chicken thigh meat, in bite-sized cubes
½ small onion, sliced
2 cloves garlic, smashed and minced
1 carrot, julienne
3 white mushrooms, sliced
3 shiitke mushrooms, sliced
1 (10 oz) can Cream of Mushroom Soup
¼ tsp freshly ground black pepper
¼ cup sherry
In a oven-proof casserole dish, layer the onion, carrots, mushrooms, and chicken.
Put the undiluted soup in a mixing bowl, add the black pepper and sherry, and whisk until smooth. Pour this mixture evenly over the chicken. Bake, uncovered, in a 350°F oven for 30 to 35 minutes until the chicken is done and any accumulated liquid is gone. Remove from the oven and serve.
