Creamy chicken & mushroom casserole

1 c. and 3 Tbsp flour
4 chicken breasts
3 garlic cloves (minced)
1 lb. mushrooms
1 onion, medium, diced finely
1 1/2 c. chicken broth
1 Tbsp. lemon juice
6 Tbsp olive oil
3 Tbsp butter
1 C. half and half
salt and pepper to taste

Season chicken with salt and pepper then dredge both sides in flour; Heat 3 Tbsp oil in large skillet over medium high heat; saute until golden (do NOT crowd the pan) Transfer chicken into 13 x 9 baking dish; wipe out pan; add 3 Tbsp oil along with mushrooms and diced onions and saute until soft and golden; garlic and saute another 1 - 2 minutes; spread over chicken; wipe out pan again and melt 3 Tbsp butter; whisk in 3 Tbsp flour and saute until golden (1 - 2 minutes); add 1 1/2 c. chicken broth, 1 Tbsp lemon juice and pepper then whisk until smooth; add 1 C. half and half and bring to simmer; season with salt and pepper to taste; pour over chicken and mushrooms; cover with foil and bake at 350 degrees for 45 minutes; I served over mashed potatoes but rice or pasta would be great also.

Mushroom Risotto

We had this at family dinner last night. Always a fave for me risotto and mushrooms. Together = heaven!

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello or baby portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots ~ use onion if you don't have them on hand, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine or use more broth if you don't have on hand
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine or 1/2 cup of the broth, stirring constantly until fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Sausage Mushrooms

I make these once a year for my parent's open house. There are two kinds I make but I am partial to these...

1/2 lb. sausage
8 oz. cream cheese, softened
8 oz. fresh mushrooms, stems removed

Preheat broiler

Cook sausage over medium high heat until browned. Drain and transfer to a medium bowl.

Combine cream cheese with sausage and stuff caps with the mixture.

Arrange on a baking sheet and broil for 2 to 3 minutes until lightly browned.

Stuffed Mushrooms

I make this one for my mom's Christmas party each year and it is too easy not to share!

1 lb. white large mushrooms
1 package prepared stuffing mix
1 c. Colby jack cheese

Prepare stuffing mix as per directions on package.
Wash mushrooms and remove stems
Drizzle cookie sheet with Olive oil
Stuff mushrooms with generous amount of stuffing mix
Top with grated cheese
Broil in oven on 350 degrees until cheese is melted