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Рецепт Chicken Casserole with Tarragon

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1 голос | 2005 визитов

This is a recipe I make using shredded chicken from a rotisserie chicken breast. I serve it over large baked flakey biscuit halves, so it's like a chicken pot pie without having to make the pie part.
It's best to have all ingredients prepared & measured out before stove top cooking because cooking goes fast!
This is good fall comfort food.






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Порций: 4 cups
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Cost per serving $1.82 view details

Инструкции

  1. Defrost and drain peas.
  2. Shred chicken from chicken breast, set aside.
  3. Slice carrots and celery, set aside.
  4. Preheat oven to 400 degrees.
  5. In a large saucepan melt butter, add onion and cook over low heat until tender.
  6. Blend in flour with a wire wisk.
  7. Remove from heat; gradually stir in chicken broth, milk and lemon juice with wire wisk.
  8. Return to medium- high heat and cook, stirring constantly with wire wisk until mixture thickens and comes to a boil.
  9. Remove from heat; stir in salt, pepper, tarragon, chicken, celery, carrots and peas.
  10. Put into casserole dish, and bake 20 minutes.
  11. Reduce oven temperature to 350 degrees; cover casserole dish and bake for 10 more minutes or until vegetables are tender.
  12. Serve over biscuit halves.

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 4 servings
Calories 412  
Calories from Fat 221 54%
Total Fat 24.76g 31%
Saturated Fat 11.65g 47%
Trans Fat 0.14g  
Cholesterol 112mg 37%
Sodium 912mg 38%
Potassium 620mg 18%
Total Carbs 17.04g 5%
Dietary Fiber 2.7g 9%
Sugars 6.78g 5%
Protein 29.68g 47%
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