Chicken Breast and Mushroom Casserole

Name: Chicken Breast and Mushroom Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps drained capers; 2 teaspoons cornstarch; 2 Tbsps cream sherry; 1 teaspoons dried tarragon; 1 teaspoon minced peeled fresh ginger; 177 milliliters chopped green onions; 118 milliliters About low-fat (1%) milk; 4 servings Mushroom Essence; 680 grams thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes; 4 servings Salt and pepper; 1 Tbsp soy sauce; 59 milliliters shredded gruyère or Swiss cheese; 454 grams boned, skinned chicken breast halves, rinsed

Need a gluten free and vegetarian side dish? Chicken Breast and Mushroom Casserole could be an excellent recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 180 calories, 7g of protein, and 3g of fat each. A mixture of milk, salt and pepper, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.).

Ingredients you will need

Mushrooms

Ginger

Equipment you will use

Sieve

Frying Pan

Cut each chicken breast in half horizontally into two thinner pieces.

Ingredients you will need

Chicken Breast

Add chicken, 1/2 cup green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level. Cover casserole tightly with foil.

Ingredients you will need

Green Onions

Mushrooms

Soy Sauce

Whole Chicken

Capers

Ginger

Sherry

Spread

Equipment you will use

Aluminum Foil

Bake chicken in a 375 oven until meat is no longer pink in center of thickest part (cut to test), about 15 minutes; keep warm.

Ingredients you will need

Meat

Equipment you will use

Oven

While chicken bakes, add potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer until potatoes are soft enough to mash easily, about 15 minutes.

Ingredients you will need

Mushrooms

Potato

Tarragon

Whole Chicken

Broth

Drain potatoes in a strainer over a bowl.

Ingredients you will need

Potato

Equipment you will use

Sieve

Bowl

Pour liquid back into pan and put potatoes in the bowl.

Ingredients you will need

Potato

Equipment you will use

Bowl

Frying Pan

Uncover chicken and drain juices into pan. Boil liquid over high heat until reduced to about 3/4 cup, 4 to 5 minutes. In a small bowl, blend cornstarch with 1 tablespoon water and stir into boiling liquid; stir until boiling again, and remove from heat. Turn oven to broil.

Ingredients you will need

Corn Starch

Whole Chicken

Water

Equipment you will use

Bowl

Oven

Frying Pan

Meanwhile, with a potato masher or a mixer, mash potatoes until smooth, adding enough milk for desired texture. Push chicken and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or pipe through a pastry bag with a large plain or star tip) into space.

Ingredients you will need

Mushrooms

Potato

Whole Chicken

Milk