KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 26
Chicken and Mushroom Casserole, with Cheese Puff Topping
UPC - 050946956213
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Chicken and Mushroom Casserole with Cheese Puff Topping 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 (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-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. 24