This Million Dollar Chicken Casserole is an easy comfort food recipe to make with Chicken Breast Cutlets, a Creamy Mushroom and Sage Sauce and serves over rice or egg noodles.
Our Million Dollar Chicken Casserole with noodles is hearty, delicious, and like many casserole style dishes, it holds up really well as leftovers, so you'll want to make plenty!
We LOVE This Million Dollar Chicken Casserole
This is one of those dishes that take a while to cook, but once it's done...oh boy, watch out! You will actually impress someone with this easy chicken casserole dish!
I LOVE mushrooms, but of course, you can omit them if that really isn't your thing.
But I do strongly encourage you not to omit or substitute any of the other ingredients, as the flavor profile will change quite a bit!
Are you looking for other easy casseroles like our Easy Chicken Casseroles?
I just LOVE making casseroles because they're so easy! Check out some of our recent casserole recipes!
- Recipe with Ground Beef and Noodles
- Hash Brown Chicken Casserole
- Philly Cheese Steak Casserole
- Walking Taco Casserole
How to make a Million Dollar Chicken Casserole
To slice the chicken breasts, place your hand across the top, press down firmly but not so hard you can't get the knife through. Bend down so you can watch where you cut, then horizontally slice the breast in half, letting the knife do the work.
If you've got a good, sharp knife, it should easily slice through the chicken this way.
Ingredients you will need to make our Million Dollar Chicken Casserole
- 2 chicken breasts, sliced in half, horizontally (see note)
- 2 ½ cups low-sodium chicken broth
- 16-ounces button mushrooms, sliced
- 1 large onion, sliced
- 1 garlic clove, crushed
- 5 tablespoons flour
- ¼ cup half and half
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoons pepper
- 6 fresh sage leaves, extra for garnish, if desired
- Freshly grated Parmesan for garnish, if desired
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Directions for how to make our Million Dollar Chicken Casserole
Pound your chicken pieces out so they're an even thickness. Sprinkle ¼ teaspoon of both salt and pepper on each side. Reserve one tablespoon of the flour and set aside. With the remaining 4 tablespoons, lightly dust both sides of the chicken, shaking off the excess.
Over medium-high heat, add the olive oil to a large skillet and let heat up.
When the oil is hot, lay the chicken in the pan and don't move it for about a minute. You should hear it sizzling.
You're not cooking it through at this point but just getting good color on both sides. After 2 minutes, or until the chicken in golden brown, turn it over and brown the other side for appx. 2 minutes.
Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices.
Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.
Add the chicken back to the pan followed by the chicken broth. Stir and bring to a simmer.
Turn the heat down to medium, cover and let it gently simmer for 15 minutes. Uncover and let it cook for another 10 minutes.
Turn the heat down to low and add the butter, half and half and sage. Stir to work everything in and let it heat through for about 5 minutes.
Arrange the chicken onto a platter and spoon the sauce over and around it.
Garnish with extra sage and Parmesan cheese, if desired.
Serve over rice, egg noodles or mashed potatoes!
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Million Dollar Chicken Casserole
Ingredients
- 2 chicken breasts sliced in half, horizontally (see note)
- 2 ½ cups low-sodium chicken broth
- 16- ounces button mushrooms sliced
- 1 large onion sliced
- 1 garlic clove crushed
- 5 tablespoons flour
- ¼ cup half and half
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoons pepper
- 6 fresh sage leaves extra for garnish, if desired
- Freshly grated Parmesan for garnish if desired
Instructions
- Pound your chicken pieces out so they're an even thickness.
- Sprinkle ¼ teaspoon of both salt and pepper on each side.
- Reserve one tablespoon of the flour and set aside. With the remaining 4 tablespoons, lightly dust both sides of the chicken, shaking off the excess.
- Over medium-high heat, add the olive oil to a large skillet and let heat up.
- When the oil is hot, lay the chicken in the pan and don't move it for about a minute. You should hear it sizzling. You're not cooking it through at this point but just getting good color on both sides.
- After 2 minutes, or until the chicken in golden brown, turn it over and brown the other side for appx. 2 minutes.
- Remove chicken from the pan, turn the heat down to medium, and add the mushrooms and onions. Cook for 4-5 minutes or until tender and the mushrooms have released some of their juices.
- Add the garlic and sprinkle 1 tablespoon of flour in the pan. Stir to evenly combine and cook for about 2 minutes.
- Add the chicken back to the pan followed by the chicken broth. Stir and bring to a simmer. Turn the heat down to medium, cover and let it gently simmer for 15 minutes. Uncover and let it cook for another 10 minutes.
- Turn the heat down to low and add the butter, half and half and sage. Stir to work everything in and let it heat through for about 5 minutes.
- Arrange the chicken onto a platter and spoon the sauce over and around it.
- Garnish with extra sage and Parmesan cheese, if desired.
- Serve over rice, egg noodles or mashed potatoes!
- Notes:
- To slice the chicken breasts:
- Place your hand across the top
- Press down firmly but not so hard you can't get the knife through
- Bend down so you can watch where you cut
- Horizontally slice the breast in half, letting the knife do the work. If you've got a good, shard knife, it should easily slice through the chicken this way.
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