KitchenAid KP26M1XDP Use & Care Guide - Page 26

Chicken and Mushroom Casserole with Cheese Puff Topping Filling 2 tablespoons butter or margarine 3 boneless, skinless chicken breast halves, cut into 1⁄2" pieces 1 medium onion or 3 shallots, sliced 8 ounces button or crimini mushrooms, halved or quartered 1 can (141⁄2 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-qt 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 protein, 24 g carb, 28 g fat, 240 mg chol, 706 mg sodium. 26