Categories: Casserole, Chicken, Main Dish
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (or thighs)
- 12 ounces small red potatoes, quartered (about 2 cups)
- 8 ounces baby carrots (about 2 cups)
- 3 1/2 cups chicken broth
- 1 lb fresh asparagus, trimmed, cut into 2-inch pieces
- 1/2 cup butter or 1/2 cup margarine
- 1 large onion, chopped (1 cup)
- 6 tablespoons all-purpose flour
- 1/2 teaspoon seasoning salt
- 1 1/2 cups whipping cream
- 1 tablespoon finely chopped fresh rosemary leaf
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (8 ounce) can pillsbury refrigerated garlic breadsticks
Directions
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Preheat oven to 350°; spray bottom only of 13 × 9 inch glass baking dish with cooking spray.
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In a 5- to 6-quart Dutch oven, heat chicken, potatoes, carrots, and broth to boiling over med-high heat.
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Cover, simmer 18 minutes; add in asparagus; cook 2 minutes longer.
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Using slotted spoon, remove potatoes, carrots and asparagus to colander to drain.
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Check doneness of chicken, if juice of chicken is clear when center of thickest part is cut, remove to cutting board.
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Measure and reserve 2 cups broth for sauce; discard any remaining broth.
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Return vegetables to Dutch oven; cover.
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When chicken is cool enough to handle, tear into large shreds; place chicken in Dutch oven.
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In a 3-quart saucepan, melt 6 tablespoons butter over medium heat.
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Cook onion in butter 2 minutes.
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Using wire whisk, stir in flour and seasoned salt.
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Cook about 1 minute, stirring constantly, until flour bubbles (do not let flour turn brown).
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Gradually stir in 2 cups reserved broth; heat to boiling; boil and stir 1 minute.
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Decrease heat to low; stir in whipping cream; cook 4 to 5 minutes, stirring constantly, until thickened.
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Stir in rosemary; pour sauce over vegetables and chicken.
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Spread in baking dish; sprinkle with mushrooms.
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Separate dough into 8 strips.
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Twist and place 3 strips of dough lengthwise over mixture in baking dish.
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To create lattice pattern, fold each of the remaining 5 dough strips in half, twist and gently stretch; place crosswise over strips in dish.
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In small microwaveable bowl, microwave the remaining 2 tablespoons butter uncovered on HIGH for 5 seconds or until melted.
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Lightly brush butter over strips.
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Bake 30-40 minutes or until bubbly around edges.
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If necessary, loosely cover with foil after 20 minutes to prevent excessive browning.