Creamy Chicken and Mushroom Casserole (with a side of asparagus)

Last week the three of us got to go home to Georgia for 5 days. We stayed two nights at my parent's house and two nights at Christian's parent's house. We enjoyed some delicious homemade meals that my mom made, and some good homemade biscuits that my MIL made. We were spoiled! Joan and I talked and I told her I would cook for her and my boys while I was there. So she bought the groceries and I cooked it up. They loved it and I hope you do too!

It was fun getting to cook in George's domain. 

The finished product. 

(Please don't judge my plating skills.)

Ingredients:

2 packages of chicken tenders (about 1-1.5 lbs each)

1 cup all-purpose flour

6 Tbs olive oil, divided

1/2 lb fresh mushrooms, thickly sliced

1/2 medium onion, finely diced

3 cloves fresh garlic, minced

Salt and pepper

Sauce ingredients:

2 Tbs butter

3 Tbs all-purpose 

1&1/2 cups chicken broth

1 Tbs lemon juice

1 cup half and half 

Directions:

• Preheat oven to 350 degrees.
• Season chicken with salt and pepper and dredge both sides in flour.
• Heat 3 Tbs of oil in a large skillet over medium/high heat. Once oil is hot, add chicken and saute until golden. Work in batches if needed so you don't crowd your pan. Don't worry about cooking chicken through; it cooks in the oven.
• Transfer chicken to 9x13 casserole pan.
• Wipe down skillet with a paper towel and add 3 Tbs of oil along with sliced mushrooms and diced onions. Saute until soft and translucent. Add garlic and saute another 1-2 minutes until garlic is fragrant. Spoon out mixture over the chicken. 
• In the same skillet, melt 3 Tbs butter. Whisk in 3 Tbs flour and cook 1-2 minutes or until golden brown. 
• While whisking, add 1&1/2 cups chicken broth, 1 Tbs lemon juice, 1/4 tsp pepper, and stir until smooth. Add 1 cup of half and half and bring to a simmer. Season with salt and pepper to taste.
• Pour sauce over chicken and mushrooms. Cover with foil and bake for 45 minutes.
• Cook rice or pasta while chicken is in the oven.
• Serve chicken and sauce over rice or pasta.

Asparagus recipe:

1 bunch of fresh asparagus, washed and 2 inches of ends cut off

2 Tbs olive oil

2 cloves fresh garlic

Salt and pepper

Directions:

• Heat a large skillet over medium/high heat. 
• Add olive oil and asparagus to pan.Cook for around 8-10 minutes. Add garlic and cook another 2 minutes. 
• Season with salt and pepper.

Serves: 6       Total time: 1 hour