Best 9 Easy Mushroom Chicken Recipes

EASY CHICKEN-MUSHROOM AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl stir all ingredients together (except the shredded cheese or cornflake crumbs) mix well to combine, then season with salt and black pepper and a pinch of cayenne pepper (if using).
• Transfer to the prepared baking dish.
• Sprinkle with about 1/3 cup Parmesan cheese then cornflake crumbs.
• Bake for about 25-30 minutes or until hot and bubbly (if topping with shredded cheese, add on the last 5 minutes of baking).

EASY CHICKEN AND MUSHROOM STROGANOFF

Steps:

• In large non-stick fry pan, melt butter over high heat.
• Place flour in a pie pan; add chicken and turn to coat well.
• Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
• Stir in onions, mushrooms, and any unused flour.
• Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
• In small bowl, whisk together chicken broth and mustard.
• Pour mixture into fry pan and stir.
• Bring to boil, reduce heat to simmer and cook about 5 minutes.
• Stir in sour cream and parsley and simmer for 2 additional minutes.
• Season with salt and pepper to taste.
• Serve over egg noddles.

EASY SWISS MUSHROOM CHICKEN

Steps:

• 1. Sprinkle chicken pieces lightly with salt and pepper and place in a shallow baking dish in a single layer.
• 2. Wipe the mushrooms. Slice them over the chicken, then sprinkle with parsley. Top each piece of chicken with a slice of Swiss cheese, then a slice of Mozzarella cheese.
• 3. Bake at 350 degrees for 40 to 45 minutes.

EASY LOW CARB CHICKEN AND MUSHROOM STEW

Steps:

• 1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
• 2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
• 3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
• 4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
• 5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
• 6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

EASY SWISS MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/4 in thickness. In a shallow bowl lightly beat the egg. Combine cracker crumbs and salt in another bowl. Dip chicken in egg then roll in crumbs. Set aside.
• In a large skillet, saute mushrooms in 1 tablespoon butter. Remove and set aside. In the same skillet, cook chicken on each side in remaining butter until done.
• Top each chicken breast with a ham slice, mushrooms, then cheese slice. Broil for 1-2 minutes or until cheese is melted.

EASY CHICKEN CORDON BLEU WITH MUSHROOM SAUCE RECIPE

Steps:

• Use a meat pounder to flatten the chicken breats. Place 1 slice of ham and 1 slice of cheese in the center of each breast. Roll up and place seam side down in a casserole dish. Securing with a toothpick if necessary. Bake, covered, for 20 minutes at 350 degrees or until the chicken is no longer pink and juices run clear. While it is baking, mix together remaining ingredients. Pour over cooked chicken and bake until sauce bubbles. I usually serve this over egg noodles

EASY CHICKEN & MUSHROOM PASTRIES

Steps:

• Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
• Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
• Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
• Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
• How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
• Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
• Sprinkle with mixed herbs.
• Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
• To brown pastry, remove from oven and place under grill for about 1 minute.
• Watch them though, they brown very quickly!
• Serve with a side of green salad or veggies.

EASY MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Place chicken on the bottom of a roasting pan or oven safe dish in a single layer.
• Sprinkle evenly over the chicken your chopped onions and green peppers.
• In a separate bowl mix 1- 10 oz can of cream of mushroom soup, 1- 10 oz can of water, 1 pkg chicken oxo, salt and pepper to taste.
• Using a wisk or fork, mix these ingredients together until well blended.
• Pour the liqid mixture evenly over the chicken.
• Bake at 350 degrees for 1 to 1 1/2 hours depending on the size of the chicken breasts.
• To serve- place one piece of chicken on a plate and top with the mushroom soup sauce.
• This sauce also looks and tastes wonderful over rice, egg noodles or chow mein noodles.

EASY CREAMY CHICKEN MUSHROOM SAUCE

Steps:

• In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• Pour sauce onto pasta; serve.