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 all-purpose flour

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 2-qt casserole dish sprayed with no-stick cooking spray. Spoon pastry into 4 mounds on top of chicken mixture. Bake at 400°F 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 protein, 24 g carb, 28 g fat, 240 mg chol, 706 mg sodium.

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KitchenAid 9708307C manual Chicken and Mushroom Casserole With Cheese Puff Topping, To Make Pastry Topping
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9708307C specifications

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