Chicken And Mushroom Casserole

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.