I love the combination of chicken and mushrooms together. When you add a rich creamy sauce and some noodles you have a wonderful bowl of comfort food.
I don't use canned cream of anything soups.
They are all usually made with wheat and other products that I don't care to feed my family. When I need a cream base for soups or casseroles I start with three ingredients: butter, rice flour and milk or cream.
This gives me a rich thick white cream sauce to start my recipe with. Kind of like a blank canvas that a painter may use to start their drawings.
Once this is made, then I will add flavor to make the cream sauce go with my entree. I add this flavor with cheese, fresh herbs, spices and veggies.
For this dish, I used parmesan cheese, minced garlic and sauteed mushrooms to add the flavor boost. When combined with the noodles and chicken you get a warm creamy alfredo style pasta dish.
The meat that you are adding to a creamy dish can also help add flavor. A chicken breast can be seasoned with garlic salt, onion powder, dried herbs, salt and pepper then sauteed in olive oil for added depth to the entree.
I built the flavors for this easy casserole with the sauce, the sauteed mushrooms, onion and garlic and then the sauteed chicken breast.
When they all came together into the casserole it was a pleasant blend of texture and taste.
I have made this dish in a 9X13 casserole pan as well as in individual ramekins.
I also used gluten free noodles to make my casserole. Regular wheat noodles can be used too.
Cooking from scratch does not have to be hard once you learn a few basics recipes. Having a red and white sauce in your repertoire of recipes is a great place to start so that you can start saving money by not buying the expensive cans, and also by sharing with your family, food made with real ingredients.
Recipe: Chicken and Mushroom Alfredo
4 cups of chicken, sliced or diced into small pieces
2 cups of fresh mushrooms, sliced
1/2 red onion, diced
1 teaspoon of garlic, minced
olive oil to saute
1/2 cup of butter (1 stick)
1/4-1/3 cup of brown rice flour (the more you use the thicker the sauce will be)
2 cups of cream (I have also used 1 cup of milk and 1 cup of cream)
1/3 cup grated parmesan cheese
dash of salt1 box of penne pasta, cooked and drained
fresh mozzarella cheese to top casserole with.
Preheat oven to 350.
Prepare noodles according to the directions on the box. When cooked, drain and set aside.
In a saute pan, add chicken and a splash of olive oil. You can use salt, pepper, garlic salt and onion powder to add flavor to the chicken breast. I don't measure I just start shaking and eyeballing it.
Cook meat until no longer pink. Remove pieces to a bowl.
Return pan to oven and a splash more oil and add mushrooms, onions and garlic. Saute until mushrooms are soft. (3-5 minutes)
In a pot on the stove melt the butter, add the flour and stir. Add the milk and bring to a boil, stirring so that the flour does not stick to the bottom of the pan. Once thick, remove from heat and add parmesan cheese. Stir to combine.
In a large bowl combine chicken, sauteed mushroom mixture, alfredo sauce and noodles. Spread in a 9X13 pan or portion in small ramekins.
Place mozzarella over the top of casserole. Bake for 10-15 minutes, enough time to melt the cheese and warm any ingredients that may have cooled while waiting for the other items to be done.
Remove from oven and serve.
Written by Sherron Watson