Chicken, Mushroom & Sage Casserole Recipe

Name: Chicken, Mushroom & Sage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter ghee; 6 chicken breasts skinned and boned; 3 shallots chopped; 2 garlic cloves minced; 1 pound fresh mushrooms assorted, coarsely chopped; 1/4 cup sherry; 3 tablespoons coconut flour; 14 ounces chicken broth; 2 tablespoons fresh flat leaf parsley chopped; 1 tablespoon chopped fresh sage; 1/2 tablespoon sea salt; 1/2 tablespoon pepper; 1/2 cup toasted almonds sliced; sage leaves for garnishing

Servings: persons

1/2 cup butter ghee
6 chicken breasts skinned and boned
3 shallots chopped
2 garlic cloves minced
1 pound fresh mushrooms assorted, coarsely chopped
1/4 cup sherry
3 tablespoons coconut flour
14 ounces chicken broth
2 tablespoons fresh flat leaf parsley chopped
1 tablespoon chopped fresh sage
1/2 tablespoon sea salt
1/2 tablespoon pepper
1/2 cup toasted almonds sliced
sage leaves for garnishing

1
Preheat oven to 375F
2
Melt 1 Tbsp.ghee butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate (chicken will not be completely cooked). Repeat procedure with 1 Tbsp. unsalted butter and remaining chicken. Wipe skillet clean.
3
Melt 2 Tbsp. ghee butter in skillet over medium-high heat.
4
Add shallots, and saute 3 minutes or until translucent. Add garlic, and saute 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
5
Melt remaining 1/4 cup ghee butter in a 3-qt. saucepan over medium-high heat. Whisk in coconut flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened.
6
Remove from heat, and add parsley, sage, salt and peper and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
7
Bake at 375u00b0 for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165u00b0. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter ghee, 6 chicken breasts skinned and boned, 3 shallots chopped, 2 garlic cloves minced, and more.

Yes, Chicken, Mushroom & Sage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Mushroom & Sage Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions