chicken avacado casserole

Name: Chicken Avacado Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 4 - chicken breasts cooked and shredded.; 6 tablespoon(s) butter; 4 tablespoon(s) flour; 1 cup(s) light cream; 1 cup(s) chicken stock; - salt and pepper to taste; 1/2 cup(s) parmesan cheese; 2 dash(es) tobasco sauce; 1/2 teaspoon(s) rosemary, dried; 1/2 teaspoon(s) basil, dried; 1/4 pound(s) mushrooms, sauted; 1/2 cup(s) toasted almonds; 1-2 - avacados

(1 RATING)

42 Pinches

shari wood

Oklahoma City, OK

Updated on Nov 22, 2012

Yummy recipe from my mom.

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prep time 30 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

4 - chicken breasts cooked and shredded.
6 tablespoons butter
4 tablespoons flour
1 cup light cream
1 cup chicken stock
- salt and pepper to taste
1/2 cup parmesan cheese
2 dashes tobasco sauce
1/2 teaspoon rosemary, dried
1/2 teaspoon basil, dried
1/4 pound mushrooms, sauted
1/2 cup toasted almonds
1-2 - avacados

How To Make chicken avacado casserole

Step 1

Preheat oven to 350*. Cook chicken any way you like, I like to roast breasts on the bone in a 350* oven with olive oil and salt an pepper for about 25 minutes.Cool breasts and bone them. While chicken is cooking, saute mushrooms in 2 T. of butter.

Step 2

Melt 4 T. butter until foamy then stir in flour and cook for 3 minutes. SLowly add cream and chicken stock stirring until smooth. Add all other ingredients and bake in a 350* oven for 30 minutes.
Step 3

Serve with salsa and sour cream.
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