College Chicken Casserole

By Lv2Cook

Ingredients

• 6 cups water
• 1/2 cup dry white wine
• 1 1/2 teaspoons dried basil
• 2 garlic cloves halved
• 1 (10 1/2-ounce) can low-salt chicken broth
• 6 chicken breast halves (about 2 1/4 pounds)
• 4 chicken thighs (about 1 pound)
• Cooking spray
• 4 cups sliced cremini mushrooms (about 8 ounces)
• 1/4 cup all-purpose flour
• 1 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups herb-seasoned stuffing mix
• 3 tablespoons light butter melted

Details

Servings 1

Preparation

Step 1

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.