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Chicken & Mushroom Casserole Recipe | |
Brunch | |
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Ingredients:
36 chicken thighs salt, pepper and paprika 3/4 cup butter or margarine 3/4 lb. sliced mushrooms 6 green onion, sliced thin 1/4 cup all purpose flour 1-1/2 cups chicken broth 6 Tbsp. sherry 3 sprigs rosemary or 1/2 tsp. dried crumbled.
Directions:
3 sprigs rosemary or 1/2 tsp. dried crumbled. Sprinkle chicken pieces with salt, pepper and paprika. Over medium heat. Brown chicken in half the butter 15 minutes; transfer to a shallow baking pan, arranging meat in a single layer. Add remaining butter to frying pan and sauti mushrooms and green onions until limp and lightly browned and liquid evaporates. Sprinkle flour over mushrooms and stir in chicken broth, sherry and rosemary. Cook until thickened, then pour over chicken. (At this point you can cover and chill the casserole.) Cover and bake at 350' for 1 hour. If refrigerated, 1 hour and 20 minutes. 18 servings. Personally, I substitute boneless, skinless chicken breasts.
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