Crunchy Chicken, Mushroom, and Green Pea Casserole

(from saymyname’s recipe box)

Serves 6 people

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

  1. Preheat oven to 350°.

  2. In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.

  3. Add in leek; cook/stir until softened, 5 minutes.

  4. Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.

  5. Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.

  6. Transfer mixture to a greased 1 ½ to 2 quart casserole.

  7. 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.

  8. Add in bread crumbs, cheese, and tarragon; stir until well blended.

  9. Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.

Email to a friend | Print this recipe | Back