Chicken Mushroom Alfredo Casserole recipe.
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Mushroom Chicken Alfredo Casserole

Mushroom Chicken Alfredo Casserole recipe. Chicken and sauteed mushrooms smothered in a rich and creamy homemade Alfredo sauce. 
Course Main Course
Cuisine American, Italian
Keyword chicken alfredo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 645kcal
Author Valentina's Corner

Ingredients

Chicken

  • 2 lbs chicken fillets
  • 2 Tbsp Olive or Canola oil
  • 1 1/2 tsp table salt
  • 1/4 tsp ground black pepper

Alfredo sauce:

  • 12 oz white mushrooms, sliced
  • 2 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1 Tbsp all-purpose flour
  • 2 cups heavy whipping cream
  • 3/4 cup parmesan cheese
  • 1 cup shredded mozzarella cheese, optional

Instructions

  • Preheat oven to 375°F.
  • Lightly beat chicken with a meat mallet. Season both sides of the chicken with salt and pepper.
  • Heat 1 tablespoon oil in a skillet on high heat, add half of the chicken. Sautee chicken about 5-6 minutes, until golden in color, turn chicken few times. 
  • Repeat with the remaining chicken and another tablespoon oil. Set chicken aside.
  • Add mushrooms to skillet with butter. Sauté until mushrooms are golden, lightly season with salt and pepper.  Add garlic and sauté another minute.
  • Quickly stir in the flour, stir quickly. Add heavy whipping cream and parmesan cheese, stir until well incorporated. Lightly salt and pepper (to taste). Turn heat down to low and allow the sauce to thicken.
  • Add chicken to a casserole dish. Pour mushroom Alfredo sauce over the chicken. Cover with foil.
  • Bake 35 minutes, until Alfredo is bubbling. Remove foil. (If adding shredded cheese, do so at this point). 
    Bake another 10 minutes, until cheese melts. Garnish with fresh herbs. 
  • ENJOY!

Nutrition

Calories: 645kcal | Carbohydrates: 6g | Protein: 44g | Fat: 49g | Saturated Fat: 26g | Cholesterol: 238mg | Sodium: 1107mg | Potassium: 830mg | Sugar: 1g | Vitamin A: 31.1% | Vitamin C: 4.8% | Calcium: 30.6% | Iron: 6%