KitchenAid 400 manual Chicken and Mushroom Casserole With Cheese Puff Topping, Pastry Topping

Chicken and Mushroom Casserole

with Cheese Puff Topping

Filling

2tablespoons (30 ml) butter or margarine

3boneless, skinless chicken breast halves, cut into

1⁄2-inch (1.25-cm) pieces

1medium onion or 3 shallots, sliced

8ounces (225 g) button or crimini mushrooms, halved or quartered

1can (141⁄2 oz. [410 g]) diced tomatoes, undrained

2tablespoons (30 ml) flour

1⁄2 teaspoon (2 ml) dried thyme leaves

Pastry Topping

1⁄2 cup (120 ml) water

1⁄4 cup (60 ml) butter or margarine, cut up

1⁄4 teaspoon (1 ml) salt

1⁄2 cup (120 ml) all-purpose flour

2 eggs

2oz. (55 g) 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 2-quart (1.89 l) casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F (204°C) for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly.

Yield: 4 servings.

Per serving: About 507 cal, 39 g pro, 24 g carb, 28 g fat, 240 mg chol, 706 mg sod.

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