Chicken Avocado Casserole
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup light cream
- 1 cup chicken stock
- salt, to taste
- pepper, to taste
- 1⁄2 cup parmesan cheese, grated
- 2 dashes Tabasco sauce, I like more
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon dried basil
- 1⁄4 lb mushroom, sliced
- 1⁄2 cup almonds, toasted and chopped
- 1 -2 avocado
directions
- Preheat oven to 350 degrees. Steam the chicken breasts until tender. Melt 4 tablespoons of the butter until foamy, stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, Tabasco, and herbs. Set aside.
- Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole before serving.
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Reviews
-
Wow! This was great! I didn't know for sure how long to steam the chicken and since my pieces were big, I just did them in my Black and Decker steamer for 30 minutes per their instructions. I worried that after pretty much fully cooking them they might be dry once they came out of the oven, but they were delicious. Instead of light cream, I used fat free half and half and it was very tasty. Don't sacrifice the butter with any substitutes though, it makes this dish! Since there are just two of us, I didn't put avacado over all, just the individual servings. Adds a nice taste!<br/>I served with Uncle Ben's Long Grain and Wild Rice and green beans for a yummy, yummy supper. Made for your 2010 Football Pool win. Congrats!
Tweaks
-
Wow! This was great! I didn't know for sure how long to steam the chicken and since my pieces were big, I just did them in my Black and Decker steamer for 30 minutes per their instructions. I worried that after pretty much fully cooking them they might be dry once they came out of the oven, but they were delicious. Instead of light cream, I used fat free half and half and it was very tasty. Don't sacrifice the butter with any substitutes though, it makes this dish! Since there are just two of us, I didn't put avacado over all, just the individual servings. Adds a nice taste!<br/>I served with Uncle Ben's Long Grain and Wild Rice and green beans for a yummy, yummy supper. Made for your 2010 Football Pool win. Congrats!
RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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