Ingredients for Chicken And Mushroom Casserole Ii
- Whole Grain Mustard
- 1 tablespoon olive oil
- Boneless Chicken Thighs
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Sliced Mushrooms
- Garlic Cloves
- 2 green onions, thinly sliced
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How to Make Chicken And Mushroom Casserole Ii
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1 tablespoon Dijon mustard and 1 tablespoon olive oil.
- Rub the mustard mixture evenly over 2 boneless, skin-on chicken breasts (about 6 oz each).
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Set aside.
- In a 2-quart shallow baking dish, toss together 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; and 2 green onions, thinly sliced.
- Arrange the chicken breasts on top of the mushroom mixture, skin-side up.
- Bake for 25 minutes, or until chicken is nearly cooked through.
- Switch oven to broil on high.
- Broil chicken for 5 minutes, or until the skin is golden brown and crispy.
- Carefully remove the baking dish from the oven.
- Transfer the chicken and mushrooms to a serving platter or individual plates.
- Spoon the pan juices over the chicken and mushrooms before serving. Serve over steamed white rice with a side green salad.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
10g
Fat
51g
Carbs
2g