KCTS 9 Kitchen Recipe: Chicken Avocado Casserole
Chicken Avocado Casserole
KCTS Cooks A to Z, November 2007
Carol Harkinson, Seattle
Serves 8
Ingredients
7 tablespoons butter, divided
1 tablespoon olive oil
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
3 cups sliced fresh mushrooms
1/4 cup sherry
1/2 cup sliced almonds, toasted
1-2 avocados
Preparation
Preheat oven to 350 degrees. Melt 1 tablespoon butter in a large skillet. Add olive oil and swirl together with the butter. Add chicken and sauté until chicken pieces are browned and the juices run clear. Turn pieces to brown evenly while sautéing. Place the chicken breasts in a 9 x 13-inch baking dish and set aside.
Melt 4 tablespoons butter until foamy. Stir in flour and cook for 3 minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with salt, black pepper, Parmesan cheese, hot pepper sauce, and herbs. Set aside.
Sauté mushrooms in remaining 2 tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
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