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Chicken Avocado Casserole (With Mushrooms)

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“Found this recipe on another web site. My DH loves this dish & I've served it several times to dinner company. It's been tweeked it to our preference. If you don't like yogurt, you can substitute sour cream (or another heavy cream).”

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
  3. Add olive oil & swirl together with the butter.
  4. Add chicken & sauté until chicken pieces are browned & juices run clear.
  5. Turn pieces to brown evenly while sautéing.
  6. Place chicken breasts in 9 x 13” baking dish & set aside.
  7. Melt 1 Tbsp of butter until foamy.
  8. Stir in flour & cook for 3 mins, stirring constantly.
  9. Slowly add yogurt & chicken broth.
  10. Continue stirring & cooking until smooth & thickened.
  11. Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
  12. In same skillet, add remaining butter & sauté mushrooms.
  13. Add sherry & cook until reduced.
  14. Place mushrooms over the chicken.
  15. Pour the yogurt sauce over the chicken & mushrooms.
  16. Bake, uncovered, for 25 minutes
  17. Put on sliced avocados & return to oven for 10 minutes.

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