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5.0 from 12 votes

Chicken and Mushrooms with Béchamel Sauce

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. 

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Heat 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat.
  3. Add mushrooms and cook stirring occasionally, until all moisture is evaporated for 5 to 6 minutes.
  4. Place the cooked mushrooms in a bowl and set aside.
  5. Reduce the heat to medium.
  6. Using the same skillet, melt 11/2 tablespoons of butter until foaming. Add flour, whisking constantly, cook for 2 minutes or until bubbling.
  7. Remove from heat.
  8. Slowly first add milk and then chicken stock, whisking constantly, until mixture is smooth, 1 to 2 minutes.
  9. Return to medium heat.
  10. 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.
  11. Reduce the heat to low.
  12. 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.
  13. 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.
  14. Bake it in the oven for 35-40 minutes.
  15. Wait for it to cool, 15 – 20 minutes, prior to serving.