College Chicken Casserole
You can never have too many main course recipes, so give College Chicken Casserole a try. This recipe makes 6 servings with 687 calories, 59g of protein, and 24g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up chicken breast halves, chicken thighs, garlic cloves, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine first 5 ingredients in a Dutch oven; bring to a boil.
Add chicken; cover, reduce heat, and simmer 30 minutes or until tender.
Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes).
Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat.
Remove chicken from skin and bones; shred with 2 forks to measure 4 1/2 cups meat.
Place chicken in a 13 x 9-inch baking dish coated with cooking spray.
Place a large skillet coated with cooking spray over medium-high heat.
Add mushrooms; saut 5 minutes.
Place flour in skillet; gradually add milk, stirring with a whisk until blended.
Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken.
Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400 for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.