Name: Chicken Avocado Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butter, divided - 7 tablespoons; Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves - 8; All-purpose flour - ¼ cup; Light cream - 1 cup; Chicken broth - 1 cup; Morton® Kosher Salt - ¾ teaspoon; Ground black pepper - ¼ teaspoon; Grated Parmesan cheese - ½ cup; Hot pepper sauce - 2 dashes; Dried rosemary, crushed - ½ teaspoon; Dried basil - ½ teaspoon; Sliced fresh mushrooms - 3 cups; Sherry - ¼ cup; Sliced almonds, toasted - ½ cup; Avocados - 2

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Avocado Casserole

1. Butter, divided - 7 tablespoons

2. Olive oil - 1 tablespoon

3. Skinless, boneless chicken breast halves - 8

4. All-purpose flour - ¼ cup

5. Light cream - 1 cup

6. Chicken broth - 1 cup

7. Morton® Kosher Salt - ¾ teaspoon

8. Ground black pepper - ¼ teaspoon

9. Grated Parmesan cheese - ½ cup

10. Hot pepper sauce - 2 dashes

11. Dried rosemary, crushed - ½ teaspoon

12. Dried basil - ½ teaspoon

13. Sliced fresh mushrooms - 3 cups

14. Sherry - ¼ cup

15. Sliced almonds, toasted - ½ cup

16. Avocados - 2

How to cook deliciously - Chicken Avocado Casserole

1. Stage

Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.

2. Stage

Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.

3. Stage

Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.