Gluten-Free Chicken and Mushroom Casserole

Step 1

Preheat the oven to 350°F (180°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 5 to 7 minutes on each side until browned. Remove from the skillet and set aside.

Step 3

In the same skillet, add the onion and cook for 2 to 3 minutes until softened. Add the garlic and mushrooms and cook for another 2 to 3 minutes until the mushrooms are tender.

Step 4

Add the gluten-free flour to the skillet and cook for 1 to 2 minutes, stirring constantly.

Step 5

Slowly pour the milk into the skillet, stirring constantly to avoid lumps. Add the salt, black pepper, paprika, thyme, and bay leaf. Stir well.

Step 6

Bring the mixture to a boil and then reduce the heat to low. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens.

Step 7

Add the chicken breasts back to the skillet and spoon the sauce over them.

Step 8

Cover the skillet with a lid or aluminum foil and bake for 30 to 35 minutes in the preheated oven.

Step 9

Remove the lid or aluminum foil and bake for an additional 10 to 15 minutes until the chicken is fully cooked and the sauce is slightly browned on top.

Step 10

Remove from the oven and let rest for 5 minutes before serving.