A Healthy Delight: Chicken and Mushroom Gratin

Get your oven ready: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Doing so will guarantee that your gratin cooks uniformly and gets that lovely golden crust.
Bring the Chicken to a boil: Add some paprika, salt, pepper, and herbs from the Provençal region to the chicken breasts or thighs. Cook the chicken until it becomes brown and is no longer pink in the center in a pan set over medium heat. When finished, set aside to cool for a moment before slicing into small pieces.
Get the Vegetables Cooked: Toss in some oil if necessary and sauté the minced garlic and diced onion in the same pan until they become soft and aromatic. After the mushrooms have shed their moisture and become soft, add the slices and continue cooking.
Make the Concoction: In a large bowl, whisk together the milk, sour cream, and eggs until thoroughly blended. To taste, add salt, pepper, and more Provençal herbs and paprika. Combine the cooked chicken and mushroom mixture with the shredded cheese, reserving some for topping. Stir to combine. Thoroughly mix all of the ingredients.
Put the Gratin Together: Transfer the mixture to a baking dish that has been buttered. After you've spread it out evenly, top it with the remaining cheese for a delicious cheesy crust.
The gratin should be set and the cheese should be golden and bubbling, which should take around 25 to 30 minutes in a preheated oven.
Before garnishing and serving, allow the gratin to cool somewhat after baking. To add a bright contrast, sprinkle chopped green onions on top. Warm it up and savor the rich, satisfying tastes.
Served with a side of elegantly browned mushrooms, this chicken and mushroom gratin is more than simply dinner; it's an experience that will warm your heart. It's easy enough for a weekday supper and elegant enough for a formal evening. Immerse yourself in this cuisine and find a new favorite recipe that will wow.