Saturday, August 16, 2008

Chicken Casserole

This is the old standby - updated, slimmed down, and vastly improved. A top ten recipe.

store-bought rotisserie chicken
Cooking spray
4 cups sliced cremini mushrooms (about 8 ounces)
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons dried basil
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried chives
1 box herb-seasoned stuffing mix
3 tablespoons light butter, melted

Shred the rotisserie chicken into bite-sized pieces. Place chicken in a 13 x 9-inch baking dish coated with cooking spray.

Preheat oven to 400°.

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 broth, wine, basil, and garlic; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, pepper, and chives; pour over chicken.

Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture. Cover and bake casserole at 400° for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.

--Adapted from Cooking Light magazine

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