Creamy Chicken, Mushroom, and Potato Casserole with Mushroom-Yogurt Sauce

For Garnish:

• Fresh parsley or chives, finely chopped

Step-by-Step Instructions for Creamy Chicken, Mushroom, and Potato Casserole

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13-inch casserole dish or baking dish with a light coating of olive oil.

Step 2: Sauté the Ingredients

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the chicken pieces, season with salt, pepper, and smoked paprika, and cook until lightly browned (about 5–7 minutes). Remove the chicken and set aside.
3. In the same skillet, add the remaining olive oil, followed by the onions, garlic, and mushrooms. Sauté until the mushrooms release their moisture and are golden brown. Remove from heat.

Step 3: Prepare the Mushroom-Yogurt Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Stir in the flour and whisk to form a roux, cooking for 1–2 minutes to remove the raw flour taste.
3. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Let the mixture thicken slightly.
4. Stir in the Greek yogurt, heavy cream, Dijon mustard, Parmesan cheese, and nutmeg. Whisk until smooth and creamy. Adjust seasoning with salt and pepper to taste.

Step 4: Assemble the Casserole

1. Layer the sliced potatoes evenly at the bottom of the prepared casserole dish.
2. Top with the browned chicken pieces.
3. Add the sautéed mushroom mixture over the chicken, spreading evenly.
4. Pour the mushroom-yogurt sauce over the entire dish, ensuring everything is well coated.

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