Chicken And Mushroom Casserole

Chicken And Mushroom Casserole
Chicken And Mushroom Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    pound fresh mushrooms

  • 3

    pounds chicken cut serving pieces

  • 1

    can unsweetened pineapple chunks - (20 oz)

  • 1/2

    teaspoon ground ginger

  • 1/2

    cup green pepper strips

  • 1/4

    cup sliced scallions or green onions

  • 1

    tablespoon cornstarch

  • 1 1/4

    teaspoons salt

  • 3

    medium carrots peeled

  • 1

    cup water

Directions

Rinse, pat dry and slice fresh mushrooms (makes about 2 1/2 cups); set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a 2-quart casserole. Drain and reserve liquid from pineapple; set aside. Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in casserole. Cover tightly. Bake in a preheated moderate oven (350 degrees) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots. This recipe yields 4 servings.

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