Chicken and Mushroom Casserole with Cheese Puff Topping

Photo by Heather S.

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons butter or margarine

  • 3

    boneless, skinless chicken breast halves, cut into1/2-inch pieces

  • 1

    medium onion or 3 shallots, sliced

  • 8

    ounces button or crimini mushrooms, halved or quartered

  • 1

    can (14 1/2 ounces) diced tomatoes, undrained

  • 2

    tablespoons all-purpose flour

  • 1/2

    teaspoon dried thyme leaves

  • Cheese Puff Topping

  • 1/2

    cup water

  • 1/4

    cup (1/2 stick) butter or margarine,

  • cut up

  • 1/4

    teaspoon salt

  • 1/2

    cup all-purpose flour 2 eggs

  • 2

    ounces sharp Cheddar

  • cheese, diced

Directions

Melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms. Cook and stir 5 minutes. Add tomatoes, flour, and thyme. Cook and stir until thickened and bubbly. Cover and keep warm on low heat. Prepare Cheese Puff Topping. Pour warm Filling into 2-quart casserole dish sprayed with non-stick cooking spray. Spoon Topping into 4 mounds on top of Filling. Bake at 400°F for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly. Cheese Puff Topping: Heat water, butter, and salt in small saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball. Place flour mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds. Add cheese. Turn to Stir Speed and mix about 10 seconds. PER SERVING: ABOUT 507 CAL, 39 g PRO, 24 g CARB, 28 g FAT, 240 mg CHOL, 706 mg SOD.

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