If your home is anything like mine, you are probably on football overload about about now. Needless to say, we are in complete mourning due to the loss of our beloved Broncos. L Then yesterday, the Seahawks lost too??? I was in need of some good food, so my hubby made our ultimate comfort meal for dinner. We have affectionately named this dish Chicken Bake somewhere along the line. I must give you a brief bit of history on this meal…this was the first thing that Jason made for me when we were dating. It was good enough for me to marry him. Well, that and the fact that he’s really cute!
This is basically a casserole using cream of mushroom soup. Jason makes his own, but you could absolutely use a canned one. In my opinion though, nothing beats the homemade one.
To start off, make the sauce.
Cream of Mushroom Soup/ Sauce:
- 8-10 sliced mini portabella mushrooms, cleaned and stems removed
- ½ small white onion, chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 2-½ cups milk, we used 2%
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sauté the mushrooms and onions in the butter, season with salt and pepper. Let them soften just a little bit. Stir in the flour, and let that cook for a little longer. Add the milk and bring to a boil. Once it boils, lower the heat; add the paprika, garlic powder, and onion powder and stir. Continue to let simmer until everything else is prepped and ready to go. There are times when the Mr. has added a bit of sour cream (approx. ¼ cup) to the sauce. It adds a really nummy tanginess.
Next, prepare the rest of the veggies. We use carrots, more onions, garlic, and Yukon gold potatoes.
See? My youngest has really gotten into her new kiddie camera; it’s really cute how many pictures this kid takes! Except when we have to replace the batteries…. HA! Oh, and make sure to keep all of the veggie trimmings to make a delicious stock. We use it instead of water for rice, couscous, quinoa, etc.
We always pre-boil the potatoes a wee bit before they go into the dish. Crunchy potatoes are not very good in this! Sauté the remaining veggies in oil or butter. When they are slightly softened, add the veggies to the mushroom sauce.
To prepare the chicken, take 3 boneless skinless chicken breasts and slice them into tenders. You can use pre-prepared chicken tenders if you prefer. Season with salt and pepper. Finally, combine all of the ingredients into a greased 8”x11” glass baking. Cover with foil and bake in a 425 degree oven for 20 minutes. Remove the foil, and sprinkle the top with French fried onions. I’ve always wanted to find a way to make my own, but haven’t…. If you know of a good recipe, please let me know! Bake for another 5 minutes, and serve.
This is truly my ultimate comfort meal! And remember, my dear Broncos… There WILL be next season.