Creamy Chicken Casserole

Ingredients:

For the Chicken and Mushroom Casserole:

2½ lbs chicken breasts (4 to 5 large), cut into 1-inch thick strips
1½ tsp sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup all-purpose flour (for coating the chicken)
6 Tbsp olive oil, divided
1 pound white mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced

For the Sauce:

3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1½ cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or ½ cup milk + ½ cup heavy cream)

Instructions:

Warm the oven to 350°F (175°C).
Sprinkle the chicken strips with 1½ tsp sea salt and ¼ tsp black pepper. Coat them evenly in flour by dredging.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in batches, searing for 4-5 minutes per side until golden brown. Move the chicken to a baking dish.
In the same skillet, pour in the remaining 3 tablespoons olive oil. Sauté the mushrooms for about 5 minutes until they’re golden and soft. Scoop them out and set aside.
Add the diced onion and minced garlic to the skillet, cooking for 2-3 minutes until tender and aromatic.
For the sauce, melt the butter in the skillet. Stir in the flour to form a roux, cooking it for 1-2 minutes.
Slowly blend in the chicken broth, stirring constantly to keep it smooth. Mix in the lemon juice and half and half, letting it bubble gently until the sauce thickens.
Return the mushrooms to the skillet, swirling them in the sauce to coat. Pour the mushroom sauce over the chicken in the baking dish.
Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbling.
Serve hot, topped with fresh herbs if you like.
Servings: 6-8