Go Back

Chicken Mushroom Bake

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main
Servings: 6
Author: Ruthie A Knudsen


  • 2 cups milk
  • 1 cup heavy cream
  • 3 cups bechamel
  • 3 tablespoon butter
  • 3 tablespoons flour
  • ½ teaspoons onion powder
  • 1 bay leaf
  • tsp Tabasco sauce
  • Salt and pepper to taste
  • 1 whole chicken
  • 1 cup onion caramelized
  • 2 cups mushrooms
  • Steamed rice and snow peas for serving


  • In a medium saucepan melt butter and slowly whisk flour in to create a roux.
  • Let cook for approximately 3 minutes.
  • While stirring constantly whisk milk, heavy cream, onion powder, bay leaf, and nutmeg into the roux.
  • Bring to a simmer stirring constantly.
  • Simmer 2 minutes then season with salt, pepper, Tabasco sauce.
  • Pull from heat and set aside for later.
  • Fabricate 1 whole chicken into thighs, drums, and breast, French breast, leaving skin on and bones in thigh.
  • Preheat oven to 375 degrees F.
  • In a large skillet sear chicken skin side down.
  • Once done set aside.
  • In a medium size pan caramelize onions.
  • Remove onions and set aside.
  • Add mushrooms to pan and sauté until softened
  • In a 9x13 pan add 3 cups bechamel, caramelized onions, and sautéed mushrooms.
  • Stir until the veggies are coated in bechamel.
  • Place chicken in mixture skin side up.
  • Chicken should not be completely covered by sauce.
  • Place in preheated oven for about 40 minutes, or until done.
  • Serve with steamed rice and sautéed snow peas.