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+ servings
mom and I

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. 
Course Dinner
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4


  • 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


  • 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.