chicken casserole with Peas and Mushrooms
2 tbs olive oil (or vegetable oil)
1 shallot – small chop (or ½ onion – small chop)
1 clove garlic – minced
1 8oz package of white mushrooms – sliced
4 boneless skinless chicken breasts – cut into 1 inch or smaller chunks
1 ½ cups frozen baby peas
¾ tsp salt
1 tsp pepper
2 sticks of unsalted sweet cream butter
1 8oz package of herbed dressing mix (I used Pepperidge farm)
1 can cream of chicken soup (can use cream of mushroom or cream of celery)
8 oz sour cream
1 cup cheddar cheese
3 tbs Parmesan cheese
1 tbs soy sauce
1 ½ cups chicken broth
Preheat the oven to 350.
In a skillet, heat the oil over medium to medium high heat. Add the shallot and garlic when oil has a rippled appearance. Cook for 1 minute and then add the white mushrooms. When mushrooms appear cooked through (about 3 minutes) add the chicken pieces and cook until meat is white in color (about 4 minutes). Mix in the peas and turn the heat to the skillet off and set aside.
While the items in the preceding step are cooking, melt the butter in a microwave safe bowl in the microwave (about 1.5 minutes). When melted, mix the butter with the dressing mix and then place ¾ of the dressing mix into a 9x13 baking dish or a large skillet and pack down slightly. Top the dressing with the chicken mixture from the frying pan.
In a separate bowl, mix the soup, sour cream, cheddar cheese, Parmesan cheese and soy sauce. Place this mixture on top of the chicken mixture in the baking dish and spread around the top. Sprinkle the remaining dressing mix over the top. Then, very gently, pour the chicken broth over the top of that (it will run down into the dish and this is what you want).
Bake at 350 for 30 minutes until the casserole is bubbly and hot throughout. (It helps to place a rimmed baking sheet beneath your casserole dish in case it should run over).