Chicken-Andouille Casserole
INGREDIENTS
•
1/4 cup all-purpose flour
•
1 tablespoon Essence, recipe follows
•
2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
•
1/2 dry bread crumbs
•
1/4 cup grated Parmesan
•
1 tablespoon melted butter
•
3 tablespoons vegetable oil
•
6 ounces andouille sausage, chopped
•
1 cup chopped yellow onions
•
1 tablespoon minced garlic
•
1/4 teaspoon cayenne
•
4 ounces mushrooms, stems trimmed, wiped clean, and sliced
•
6 boiled artichoke hearts, sliced 1/2-inch thick
•
1 1/2 cups chicken stock
•
1/2 cup heavy cream
•
3 tablespoons chopped green onions
•
1 tablespoon minced fresh parsley leaves
•
1 teaspoon minced fresh tarragon leaves
•
Toasted sliced French bread, accompaniment
Comments & Reviews
Just A Pinch Sweepstakes