CHICKEN AND MUSHROOM CASSEROLE RECIPES RECIPES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
• Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
• Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Steps:

• Heat half of the butter and half of the olive oil in a heavy skillet.
• Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
• Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
• Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
• Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
• Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
• Store, covered, in the refrigerator for up to 5 days.