These are casseroles that are sure to please.
Ingredients
- 12 oz cooked linguini
- 4 boneless skinless chicken breasts
- 1 lb mushrooms
- 1 c finely chopped onions
- 4 cloves garlic minced
- Olive oil to sauté
- 4 Tbsp butter
- 1/3 c flour
- 2 c chicken broth
- 1 Tbsp lemon juice
- 1 1/2 c half and half
- 2 c shredded mozzarella
Preparation
- Preheat the oven to 350
- Brown the chicken breasts in a skillet. About 4 min per side until cooked through.
- Remove the breasts and dice them
- Sauté mushrooms and onions in the same pan until soft
- Add garlic for the last 2 min
- Set aside
- Melt the butter in a sauce pan
- Slowly whisk in flour
- Heat until golden, whisking constantly
- Slowly whisk in chicken broth, lemon juice, salt and pepper
- Whisk until smooth
- Slowly add half and half
- Whisk and simmer until warm
- Add the other ingredients (not the mozzarella)
- Mix to incorporate
- Pour into a greased casserole dish and top with the shredded cheese
- Bake for 35 min
Ingredients
- 1/2 c butter
- 6 boneless skinless chicken breasts
- 3 shallots chopped fine
- 2 cloves garlic minced
- 1 lb assorted mushrooms chopped
- 1/4 c sherry
- 3 Tbsp flour
- 2 cans chicken broth
- 6 oz long grain rice
- 1/2 c grated Parmesan
- 1 Tbsp freshly chopped sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2c toasted almond slivers
Preparation
- Pre heat the oven to 375
- Brown the chicken breasts in 1/4 c butter in a skillet
- Remove the chicken
- In the same pan sauté the shallots and mushrooms until soft
- At the end, add garlic for 2 min
- Add sherry and stir 2 min
- Add remaining 1/4 c butter and melt
- Slowly whisk in flour and cook for 1-2 min whisking constantly
- Slowly whisk in broth
- Cook for 2 more min whisking constantly
- Remove from heat and add rice and the next 5 ingredients, mushrooms and shallot mixture
- Pour into a casserole dish and place the chicken breasts on top
- Bake for 35 min
- Top with slivered almonds
Ingredients
- 1/2 c butter
- 2 leeks thinly sliced
- 1/2 c flour
- 1 can chicken broth
- 3 c diced cooked chicken
- 1 1/2 c diced potatoes, onions and peppers already sautéed (you can use frozen hash brown mixtures, just thaw them first)
- 3/4 c match stick carrots
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg frozen puff pastry or pie crust, thawed
- 1 egg
Preparation
- Preheat oven to 375
- Sauté leeks in butter until soft
- Sprinkle in flour, whisking constantly and heat until golden
- Slowly whisk in broth
- Bring to a boil while constantly whisking
- Remove from heat and stir in the other ingredients except the pastry and egg
- In a greased pie tin, press one sheet of pastry along the bottom and sides
- Pour in the chicken mixture
- Place the second half of pastry on top
- Pinch the edges together all the way around
- Beat the egg and brush it onto the top of the pastry
- Bake for 1 hour
Enjoy your chicken casseroles.
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