A tantalizing blend of tender chicken and earthy mushrooms dances harmoniously in this delightful dish. Infused with the zesty tang of sour lemon pepper and the subtle warmth of mild Aleppo pepper, each bite is a burst of flavor. To elevate the taste even further, the aromatic essence of Porcini Champignon Sea Salt, courtesy of Mom Cave Foods, adds a gourmet touch. The succulent chicken and mushrooms are lovingly coated in a velvety layer of sour cream, creating a creamy and luscious texture. Topped with a generous sprinkling of cheese, the dish is then baked to perfection, allowing the cheese to melt into a golden, bubbling crust.
For the Creamy Mushroom Chicken Casserole -
4-5 chicken breast, shredded
4 Lbs of white mushrooms, sliced
1 onion, diced
4 garlic cloves, minced
1 cup of All Purpose flour
16 oz & 8 oz of Sour Cream
1 cup of Monterey Jack or mozzarella Cheese, shredded
1 stick of butter, unsalted
1 Tbsp of Sour Lemon Pepper, Mom Cave Foods
1 Tbsp of Mild Aleppo Pepper, Mom Cave Foods
1 Tbsp of Exotic Steak seasoning, Mom Cave Foods
1-2 Tbsp of Porcini Champignon Sea Salt, Mom Cave Foods
4-5 cups of water
1 Tbsp of Olive oil
First, in a large pot add 4-5 cups of water and bring it to a boil on medium heat, then add in the chicken breasts and allow the chicken to cook for 40-45 minutes. Remove the chicken from the water and wait 10 minutes for the chicken to cool. Once the chicken has cooled, place one fork on top and began shredding with another fork. Add 1 Tbsp of Sour lemon pepper, Mild Aleppo pepper, and a sprinkle of salt onto the shredded chicken, mix together to combine then set aside.
In a sauté pan, add 1 Tbsp of olive oil and 3 Tbsp of butter on medium heat, once butter has dissolved add 1 diced onion and 4 cloves of minced garlic. Allow 4-5 minutes for onions to become translucent then lower heat down to medium low and add the sliced mushrooms and 2 Tbsp of butter, 1 Tbsp of Exotic Steak, 1/2 Tbsp of Mild Aleppo, 1 Tbsp of Porcini Champignon Sea Salt, and stir together to combine. Then, turn the heat off and add in the shredded chicken, stir then set aside.
In another sauté pan, add 2-3 Tbsp of butter on medium low heat, allow the butter to dissolve then add in 1/2 cup of flour, stirring to avoid burning for 2 minutes then add the other 1/2 cup of flour and stir for 4-5 minutes to toast the flour into a light tan color. Proceed by turning the heat off and adding 16 oz of sour cream into the mixture, stir until well incorporated. Then, add the sour cream mixture into the shredded chicken and mushrooms, fold all ingredients together, making sure the sour cream is fully covering the chicken and mushrooms. Then, add 8 oz sour cream on top of the mixture, stirring to combine.
Now, add the mixture into a cast iron skillet or a deep dish tray/pan, spreading it out to evenly coat the pan. Sprinkle 1 cup of Mozzarella cheese on top, then place into an already preheated oven at 400 for 20 minutes, till the cheese is melted and has developed a golden crust. Serve and enjoy!