When sautéed in butter with onions, salt, and pepper, mushrooms shrink down and turn golden as they soak up every ounce of goodness. The taste shines through in this cheesy chicken casse role, and the comforting smell will fill your home.
In a large bowl, combine the paprika, salt, pepper, and nutmeg. Add the chicken and toss until the meat is well coated.
In a large, deep skillet, heat the butter over medium-high heat. Add the chicken and sauté until lightly browned, about 3 minutes per side. (The chicken may not be completely cooked through but will finish in the final step.) Transfer the chicken to a plate.
Add the onions to the pan and cook, stirring, until tender. Add the mushrooms and sauté for 5 minutes. Pour in the wine and stir to lift any browned bits from the pan. Continue to cook until the wine is reduced by half. Add the chicken broth and bay leaves and stir, then add the soup and stir until smooth. Return the chicken to the pan, cover, and lower the heat to medium-low so that the liquid just bubbles around the edges. Cook for 30 minutes.
Remove the lid, remove the bay leaves, and stir in the half-and-half. Sprinkle with fresh parsley. Serve the chicken and its gravy with the mashed potatoes.
