College Chicken Casserole

College Chicken Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    cups water

  • ½

    cup dry white wine

  • teaspoons dried basil

  • 2

    garlic cloves halved

  • 1

    (10½-ounce) can low-salt chicken broth

  • 6

    chicken breast halves (about 2¼ pounds)

  • 4

    chicken thighs (about 1 pound)

  • Cooking spray

  • 4

    cups sliced cremini mushrooms (about 8 ounces)

  • ¼

    cup all-purpose flour

  • 1

    cup 1% low-fat milk

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 2

    cups herb-seasoned stuffing mix

  • 3

    tablespoons light butter melted

Directions

Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon; bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes). Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat. Remove chicken from skin and bones; shred with 2 forks to measure 4 1/2 cups meat. Place chicken in a 13 × 9-inch baking dish coated with cooking spray. Preheat oven to 400º. Place a large skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from skillet. Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken. Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400º for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.


Nutrition

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