Chicken and Mushroom Casserole with Cheese Puff Topping

By HeatherS

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

Details

Servings 4
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

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.