Chicken And Potato Casserole Recipe
Ingredients
| 2 lbs. cooked white chicken, boned and skinned, chopped | ||
| 2 Tbs. fat-free chicken broth | ||
| Sliced mushrooms | 2 Can (10oz), drained, rinsed | |
| White onions | 8 Small, peeled | |
| Green pepper | 2/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 3 Tablespoon | |
| Lite salt | 1/2 Teaspoon | |
| Dried thyme leaves | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 cups Burgundy or red cooking wine | ||
| 1 cup canned fat-free chicken broth | ||
| 8 small new potatoes, scrubbed | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
In a large non-stick skillet in 2 Tbs.chicken broth, saute white onions until nicely browned.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet and saute 2 minutes.
Add more chicken broth if necessary.
Stir in flour, salt, thyme, and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and 1 cup chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms, and onions.
Refrigerate, covered overnight.
Next day: Preheat oven to 400°F.
Add scrubbed potatoes to chicken mixture.
Bake, uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.
Garnish with parsley.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet and saute 2 minutes.
Add more chicken broth if necessary.
Stir in flour, salt, thyme, and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and 1 cup chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms, and onions.
Refrigerate, covered overnight.
Next day: Preheat oven to 400°F.
Add scrubbed potatoes to chicken mixture.
Bake, uncovered, about 1 hour and 50 minutes, or until chicken and potatoes are tender.
Garnish with parsley.
Chef
