Chicken and Mushroom Casserole
with Cheese Puff Topping
Filling
2tablespoons butter or margarine
3boneless, skinless chicken breast halves, cut into
1⁄2" pieces
1medium onion or 3 shallots, sliced
8ounces button or crimini mushrooms, halved or quartered
1can (141⁄2 oz) diced tomatoes, undrained
2 tablespoons flour
1⁄2 teaspoon dried thyme leaves
Pastry Topping
1⁄2 cup water
1⁄4 cup butter or margarine, cut up
1⁄4 teaspoon salt
1⁄2 cup
2eggs
2oz sharp Cheddar cheese, diced
To Make Filling:
Melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms. Cook and stir 5 minutes. Add tomatoes, flour, and thyme. Cook and stir until thickened and bubbly. Cover and keep warm on low heat.
To Make Pastry Topping:
Heat water, butter, and salt in small saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
Place flour mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, mixing about
30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about
15 seconds. Add cheese. Turn to STIR Speed and mix about 10 seconds.
Pour hot filling into
Yield: 4 servings.
Per serving: About 507 cal, 39 g protein, 24 g carb, 28 g fat, 240 mg chol, 706 mg sodium.
26