Chicken and Mushrooms with Béchamel Sauce

Name: Chicken and Mushrooms with Béchamel Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1/2 cup homemade chicken stock; 1 cup whole milk; 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; 1 pint of button mushrooms; 1/2 tablespoon butter; 1/3 cup of Gruyere cheese; 1/4 teaspoon cayenne pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4
Course
Dinner
Cuisine
French

Chicken and Mushrooms with Béchamel Sauce

Robert Berry

Report

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.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.