Chicken Avacado Casserole



6 to 8 servings



4 whole chicken breasts, slit in half
6 tbsp. butter
4 tbsp. all purpose flour
1 cup light cream (Half & Half)
1 cup chicken stock
Salt and pepper, to taste
1/2 cup Parmesan cheese, freshly grated
2 dashes hot sauce
1/2 tsp. dried rosemary
1/2 tsp. dried basil
1/4 lb. fresh mushrooms, sliced
1/2 cup toasted almonds, chopped
2 avocados


Preheat oven to 350°F. Steam the chicken breasts until tender. Cool and bone. Melt 4 Tbsp. of the butter until foamy. Stir in flour, and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, hot sauce, and herbs. Set aside.

Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole just before serving.

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