Chicken and Mushrooms with Béchamel Sauce
Chicken and mushrooms mixed in with homemade bechamel sauce, placed in a casserole dish, topped off with cheese and baked in the oven. An old recipe from my mom's cookbook.
Servings 4
Ingredients
- 1/2 cup homemade chicken stock
- 1 cup whole milk warm to touch
- 1 1/2 tablespoons butter
- 3 tablespoons of all-purpose flour
- 1 tablespoon salt
- 1 tablespoon pepper
- 5 pieces of cooked and shredded chicken thighs I used the leftovers from my homemade chicken stock
- 1 pint of button mushrooms cleaned and sliced
- 1/2 tablespoon butter
- 1/3 cup of Gruyere cheese freshly shredded
- 1/4 teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 350°F.
- Heat 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat.
- Add mushrooms and cook stirring occasionally, until all moisture is evaporated for 5 to 6 minutes.
- Place the cooked mushrooms in a bowl and set aside.
- Reduce the heat to medium.
- Using the same skillet, melt 11/2 tablespoons of butter until foaming. Add flour, whisking constantly, cook for 2 minutes or until bubbling.
- Remove from heat.
- Slowly first add milk and then chicken stock, whisking constantly, until mixture is smooth, 1 to 2 minutes.
- Return to medium heat.
- Cook, stirring with a wooden spoon, for 13 to 15 minutes until the sauce thickens and comes to a boil. It should be silky enough to coat the back of a wooden spoon.
- Reduce the heat to low.
- Add in the shredded chicken and mushrooms in the béchamel sauce and give it a quick stir until all the mushrooms and shreds of chicken are coated with the sauce.
- Place the mixture in an ovenproof glass dish (*please see note) and sprinkle cheese evenly on top. If desired, sprinkle some cayenne pepper as well.
- Bake it in the oven for 35-40 minutes.
- Wait for it to cool, 15 – 20 minutes, prior to serving.