Chicken Parisienne Casserole
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
5 people added this to their Recipe Box
This recipe makes 4 servings
- Preparation time: 20 minutes
- Cook time : 20-30 minutes
- Total time : PT20M
This is a rich, tasty dish that we usually serve with creamy mashed potatoes and a green vegetable. It can also be used as a delicious pot-pie filling.
Ingredients
- 1 onion , diced1 onion, diced
- 3 carrots , peeled and diced3 carrots, peeled and diced
- 1/2 lb button mushrooms , or 2 cans1/2 lb button mushrooms, or 2 cans
- 4 boneless skinless chicken breasts , cut into 1 inch chunks4 boneless skinless chicken breasts, cut into 1 inch chunks
- 2 tbsp butter 2 tbsp butter
- 2 tbsp canola oil 2 tbsp canola oil
- 1/4 cup flour 1/4 cup flour
- 1/4 tsp garlic powder 1/4 tsp garlic powder
- 1 tsp tarragon 1 tsp tarragon
- 1 tsp ketchup 1 tsp ketchup
- 2 tsp dry chicken bouillon powder 2 tsp dry chicken bouillon powder
- 2 tsp dry beef bouillon 2 tsp dry beef bouillon
- 1-1/4 cups water 1-1/4 cups water
- 1 cup half-and-half cream 1 cup half-and-half cream or evaporated milk
Preparation
Over medium heat in large pan, saute onion, carrot and mushrooms in 1 tbsp oil and 1 tbsp butter until soft, about 5 minutes. Remove from pan, but leave drippings in pan. Increase heat to medium-high, add remaining tablespoon of oil and butter then add chicken. Saute until no longer pink. Sprinkle with flour and stir to coat chicken. Stirring, add 1 cup of water and continue stirring over medium-high heat until smooth and saucy. Add more water if needed but sauce should be fairly thick (because cream will be added later). Add garlic powder, tarragon, ketchup, both bouillons and vegetables. Bring to a boil then add cream or evaporated milk and decrease heat to medium-low. Continue cooking until chicken is completely cooked, about five minutes. Serve immediately.
Source : BettyBaker1
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