Champagne Chicken Casserole
By
Rose Mary Mogan
@cookinginillinois
1
I wanted to create a meal in one & had made champaigne chicken years ago, & it is one of our favorites. So by adding lots of veggies to this recipe and some extra champagne and heavy whipping cream to create more sauce for the dish, I was able to combine everything together in one big pot, except for the chicken, I wouldn't dare cut it into little small pieces for my husband, LOL since he has such a hearty appetite. but that is an option you may want to try. I had to cut my breast portion in half because they were quite large, but you could cut up all the breast and add it to the pasta.
Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8 normal appetites
Prep:
30 Min
Cook:
35 Min
Method:
Stove Top
Ingredients
- 6
- boneless, skinless chicken breast
- 1 bunch
- green onions, chopped
- 1 large
- spanish onion chopped
- 3-4 clove
- garlic, minced
- 1 large
- red bell pepper, chopped
- 1 large
- green bell pepper, chopped
- 2
- jalapeno peppers, seeded & chopped
- 8 oz
- sliced mushrooms, canned or fresh
- 1/2-2/3 c
- all purpose flour
- 1 tsp
- kosher salt
- 1 tsp
- black pepper
- 2 tsp
- garlic powder
- 3 Tbsp
- olive oil
- 3 Tbsp
- butter
- 1 1/2 c
- champagne or white wine
- 2 c
- heavy whipping cream
- 1 lb
- barilla pasta of your choice, cooked according to directions
- 1 c
- freshly grated parmesan/reggiano cheese
How to Make Champagne Chicken Casserole
- 1Mix flour with salt, pepper, and garlic powder in a large recloseable bag. Heat 2 Tablespoons each of oil and butter in a large skillet,(I like to use cast iron) Add chicken breast to bag 1 to 2 pieces at a time, and shake to coat on all sides.
- 2Add chicken pieces to skillet when oil is hot,& brown on each side about 5 minutes per side. Remove from skillet and add remaining chicken, and additional oil and butter if needed, and brown on both sides, then remove from skillet to a large platter. Then add chopped veggies, and saute till transparent, then remove from skillet to another dish. Add chicken breast back into skillet. TURN FIRE OFF, AND ADD WINE,[to prevent starting a fire from the fumes of the wine] THEN TURN HEAT BACK ON.
- 3Cook chicken about 15 minutes or so, or until chicken is done.REMOVE CHICKEN PIECES. Then add the whipping cream and the sauteed veggies, & whisk with wire whisk till mixture starts to become thickened. When thickened, add mixture to cooked pasta, stir to mix, add freshly shredded parmesan cheese, and stir till cheese melts.
- 4Add pasta to a large platter, and arrange chicken pieces to platter and serve while still hot. Garnish with additional peppers or chopped parsley if desired.
