Categories: Casserole, Chicken, Main Dish
Ingredients
- 6 tablespoons butter
- 1 lb boneless skinless chicken breast, cubed
- 1 medium leek, washed well, patted dry, and cut into pieces
- 1 lb fresh mushrooms, sliced
- 1 cup frozen green pea
- 2 cups sour cream
- 2 teaspoons Dijon mustard
- salt
- black pepper
- 1/2 cup all-purpose flour
- 1/2 cup rolled oat
- 1 cup soft breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon dried tarragon, crumbled
Directions
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Preheat oven to 350°.
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In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
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Add in leek; cook/stir until softened, 5 minutes.
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Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
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Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
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Transfer mixture to a greased 1 ½ to 2 quart casserole.
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In a mixing bowl, combine flour, oats, and the remaining ¼ cup butter; work with a fork (or pastry blender) until the mixture is mealy.
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Add in bread crumbs, cheese, and tarragon; stir until well blended.
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Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.