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Add a photoA yummy stovetop chicken casserole.
I like to make mine in a cast-iron dutch oven, but the colors would be brighter if you use an enameled dutch oven
Ingredients
- 1/4 c + 1 tbs AP flour
- 1 tbs poultry seasoning
- 2 1/2 lbs boneless skinless chicken breast
- 1/2 c panko breadcrumbs
- 1/4 c grated parmesan
- 1 tbs melted butter
- 3 tbs oil
- 6 oz andouille
- 1 medium onion, chopped
- 3 cloves garlic, chopped fine
- 1/4 tsp cayenne
- 4 oz sliced mushrooms
- 1 bunch of medium asparagus
- 1 1/2 c chicken stock
- 1/2 c dairy
- 3 tbs green onions, chopped
- 1 tbs parsley, chopped fine
- 1 tbs tarragon, chopped fine
- Crostinis
Directions
- Preheat the oven to 350
- In a ziptop bag, add 1/4 c AP flour and 1 1/2 tsp of the Poultry seasoning and mix it up.
- Cut the chicken into 2 in pieces or so (I like to use scissors for this).
- Toss the chicken in the bag to coat, and shake off any excess breading.
- Reserve the excess flour, adding the extra 1 tbs of flour to the reserve.
- In a small bowl, toss the breadcrumbs, butter, cheese, and remaining seasoning.
- Add the oil to your casserole, and heat over medium high heat.
- Brown the chicken on each side, in batches (one batch takes about 5 minutes, I can usually get done in three batches in a 12 in casserole).
- Transfer the chicken to a plate.
- Meanwhile, skin and trim the asparagus.
- Boil in a pot of salty water for about 8 minutes, until soft.
- Remove from the water and cut into 1 or two inch pieces.
- In the casserole, add the sausage (chopped into 1/2 in pieces), and cook, stirring, until browned (about 4 minutes).
- Add the onions, garlic, and cayenne, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until soft, 3-4 minutes.
- Stir in the reserved flour and cook for 1 or 2 minutes.
- Add the chicken, asparagus, stock, dairy, green onions, parsley, and tarragon.
- Stir and bring to a boil.
- Evenly distribute the bread crumb mixture over the top.
- Remove the casserole to the oven, and bake until bubbly and the bread crumbs are browned, about 25 minutes.
- Serve with one crostini underneath, and two or three around the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 10 servings | |
| Calories 176 | |
| Calories from Fat 67 | 38% |
| Total Fat 7.54g | 9% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.13g | |
| Cholesterol 48mg | 16% |
| Sodium 213mg | 9% |
| Potassium 300mg | 9% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.04g | 1% |
| Protein 20.07g | 32% |
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Comments
May 3, 2010what does "1/2 c dairy" in the ingredients list mean (whole milk? dairy sour cream?)
January 27, 2008Just checking to see what happens if I try to leave a second comment on this recipe
January 24, 2008I made it very recently... it got rave reviews, so I'll stick with my hearts. As far as the asparagus goes, I actually used out of season asparagus, but we are looking more for texture and color than flavor (especially with all the boiling). Broccoli stalks, artichoke hearts, or any similar vegetable would do.- January 24, 2008Hi Ben,
This looks tasty and I really like the recipe. Did you cook this recently? Is it really 5 hearts? What would you use if Asparagus was out of season?
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