Chicken Breast and Mushroom Casserole

Chicken Breast and Mushroom Casserole
Photo by James Carrier

Ingredients

  • ½ teaspoon dried tarragon
  • Mushroom Essence
  • 1 ½ pounds thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes
  • 1 pound boned, skinned chicken breast halves, rinsed
  • ¾ cup chopped green onions
  • 2 teaspoons cornstarch
  • 2 tablespoons drained capers
  • + 19 more ingredients
    • ½ teaspoon dried tarragon
    • Salt and pepper
    • 1 ½ pounds thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes
    • 2 tablespoons drained capers
    • ¼ cup shredded gruyère or Swiss cheese
    • About ½ cup low-fat (1%) milk
    • 2 tablespoons cream sherry
    • About ½ cup low-fat (1%) milk
    • ¾ cup chopped green onions
    • 2 tablespoons cream sherry
    • 1 teaspoon minced peeled fresh ginger
    • 1 pound boned, skinned chicken breast halves, rinsed
    • ¼ cup shredded gruyère or Swiss cheese
    • 1 tablespoon soy sauce
    • 1 tablespoon soy sauce
    • Mushroom Essence
    • 1 teaspoon minced peeled fresh ginger
    • Salt and pepper
    • 2 teaspoons cornstarch

1. Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.). Cut each chicken breast in half horizontally into two thinner pieces. Add chicken, 1/2 cup green onions,...

View full recipe at My Recipes

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