Thursday, November 13, 2014

Creamy Chicken Broccoli Casserole



Creamy Chicken Broccoli Casserole

prep time: 35 minutes
total time: 60 minutes
makes: a casserole for 6 people

Ingredients

broccoli florets - about 3 cups
olive oil - 1 tbsp
butter - 1 tbsp
chicken breast - 1 pound (500 g), sliced and cubed
salt and pepper - generous amount
garlic powder - generous amount
onion - 1 medium white or red, diced
garlic - 3 cloves, minced
crimini mushrooms - about 2 cups, quartered
dry white wine - 1/2 cup
chicken stock - 1 cup
sour cream - 1 cup
flour - 1 tbsp
cream cheese - 1 8 oz (200 g) package
croutons - about a cup, crushed

Directions

Pre heat oven to 375 F (190 C).
Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.
Heat  the olive oil and butter  in a heavy bottomed skillet over medium high heat,  then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.
Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.
Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it  with salt and pepper, and cook for about 3 minutes, or until beginning to brown.
Add the garlic and continue cooking for about 2 more minutes.
Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.
Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.
Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.
Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.
Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.
This goes really well with a heartier grain like wild or brown rice or whole-wheat  pasta - although it's also very good by itself with a nice crusty bread.

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