Best Kittencals Chicken In Mushroom Gravy Recipes
KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO
This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
Provided by Kittencalrecipezazz
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
- In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
- Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
- Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
- For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
- Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
- Add in flour and stir for 1 minutes.
- Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
- Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
- Season with seasoned salt or white salt and black pepper to taste.
- Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
- Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
- This sauce will thicken upon standing.
Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3
KITTENCAL'S CHICKEN IN MUSHROOM GRAVY
This is comfort food at it's best, it makes a wonderful meal served with mashed potatoes or fries or cooked egg noodles, I make this often it is a family favorite --- you will need a very large skillet for this and if you can fit more chicken in your skillet then go ahead, I make this using boneless skinless breasts but any part of the chicken will work well although you may need to adjust the cooking time slightly --- make certain to hand-squeeze out all the excess moisture from the chicken or it will create a watery gravy --- no extra salt needed to this dish as the canned soups, Parmesan cheese and dry onion soup already adds plenty, you can always add it in at the end of cooking if needed, if you wanted to go the extra step, fresh sliced sauteed mushrooms works even better than the canned, I have listed canned for quicker prep --- cooking time is only estimated --- you will love this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet melt the butter with the oil over medium-high heat.
- Season the chicken lightly with black pepper and garlic powder.
- Add to skillet and brown lightly on both sides; remove to a plate.
- For the gravy; add in more butter to the skillet only if needed then add in onion and saute for about 3 minutes or until just slightly softened.
- Add in garlic and chili flakes; saute stirring for 2 minutes.
- Add in all remaining ingredients (start with 1/4 cup milk or even less as the sauce will thin even more as it cooking you can always add in more after) bring to a simmer stirring constantly with a wooden spoon scraping up all the browned bits from the bottom of the skillet; cook until the mixture is combined and bubbly.
- Place the chicken back into the pan and turn to coat in the gravy.
- Reduce to low heat and simmer uncovered turning the chicken and stirring every so often.
- Simmer for about 35-40 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 454.3, Fat 25.3, SaturatedFat 9.9, Cholesterol 99.3, Sodium 1817.5, Carbohydrate 21.9, Fiber 1.6, Sugar 6.4, Protein 35.8
BAKED CHICKEN WITH MUSHROOM GRAVY
You could use only one can creamed soup I prefer to use two cans, one 4.5-ounce can sliced mushrooms, well drained also works well in place of fresh --- serve with hot cooked noodles or mashed potatoes --- this is *very* good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
- Set oven to 425°F (set oven rack to lowest position).
- Pour the melted butter into a 13 x 9-inch baking pan.
- In a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
- Dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
- Place the chicken in the pan skin-side down.
- Bake uncovered at 425°F for 20 minutes.
- Turn the chicken over skin-side up and continue baking for 20 minutes.
- While the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
- After the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
- Slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
- Sprinkle the top lightly with paprika.
- Reduce oven heat to 325°F.
- Cover pan with foil and continue baking for about 20 minutes.
Nutrition Facts : Calories 1234.4, Fat 90.3, SaturatedFat 31.6, Cholesterol 306.9, Sodium 1466.3, Carbohydrate 32.4, Fiber 1.7, Sugar 5.1, Protein 71.4
CHICKEN WITH MUSHROOM GRAVY
This deliciously moist chicken is a longtime favorite with family and friends of Darolyn Jones in Fishers, Indiana. "It's so easy, comforting and rich." she says. "A friend shared the recipe years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes or rice."
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender., Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 469 calories, Fat 26g fat (15g saturated fat), Cholesterol 168mg cholesterol, Sodium 1740mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 42g protein.
BAKED CHICKEN WITH MUSHROOM GRAVY
I have frequently served this chicken to my single friends who don't like to cook for themselves. It always gets rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pour melted butter into an ungreased 13x9-in. baking dish; set aside. Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time; shake to coat. Place chicken, skin side down, in baking dish. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces; bake and additional 20 minutes., Meanwhile, saute onions and mushrooms in a nonstick skillet until tender. In a bowl, combine next five ingredients. Drain and discard chicken drippings. Cover chicken with onions, mushrooms and the soup mixture. Sprinkle with paprika. Reduce heat to 325° Cover and bake 20 minutes or until juices run clear. Serve over rice if desired.
Nutrition Facts :
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