28
Filling
2 tablespoons butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into
1
⁄
2
-inch pieces
1 medium onion or
3 shallots, sliced
8 ounces button or
crimini mushrooms,
halved or quartered
1 can (14
1
⁄
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
2 eggs
2 oz. 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-quart 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 pro, 24 g carb,
28 g fat, 240 mg chol, 706 mg sod.
Chicken and Mushroom Casserole
with Cheese Puff Topping
Summary of Contents for ACCOLADE 400
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