Million Dollar Chicken Casserole

Name: Million Dollar Chicken Casserole (Elevated)
Total time: 1 h 45 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs Organic free-range chicken breasts; 1 tsp Sea salt; 1/2 tsp Freshly ground black pepper; 1 cup Mixed wild mushrooms-sliced; 2 tbsp Truffle oil; 1/2 cup European-style butter; 1/2 cup All-purpose flour; 4 cups Homemade chicken stock; 1 cup Heavy cream; 1/4 cup Dry sherry; 1 tbsp Black truffle paste; 1 tsp Fresh thyme leaves; 1/2 cup Gruyere cheese-grated; 1/2 cup Parmesan cheese-grated; 1/2 cup Frozen asparagus tips; 1/2 cup Panko breadcrumbs; 1/4 cup Parmesan cheese-grated; 2 tbsp Fresh parsley-chopped; 2 tbsp Melted butter

⏱1h 45m

👥6

🔥650 cal

Hard

🍽️French

A luxurious take on the classic casserole, featuring a truffle-infused sauce, wild mushrooms, and a parmesan-herb crust.

2 lbs Organic free-range chicken breasts

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

1 cup Mixed wild mushrooms-sliced

2 tbsp Truffle oil

See all 19 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥650 cal

Hard

🍽️French

A luxurious take on the classic casserole, featuring a truffle-infused sauce, wild mushrooms, and a parmesan-herb crust.

#casserole #chicken #luxury #gourmet

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with sea salt and pepper. Poach chicken breasts until cooked through, then shred or dice.
Heat Truffle oil in a large skillet over medium-high heat. Sauté Wild mushrooms until browned and tender, about 8-10 minutes.
In a large saucepan, melt European-style butter. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Homemade chicken stock until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Dry sherry, Black truffle paste, and Thyme. Simmer for 8-10 minutes, or until sauce has thickened.
In a large bowl, combine shredded Chicken, Sautéed Mushrooms, Sauce, Gruyere cheese, Parmesan cheese, and Frozen asparagus tips.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko breadcrumbs, Parmesan cheese, Fresh parsley, and Melted butter. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

2 lbs 900 g Organic free-range chicken breasts
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Freshly ground black pepper
1 cup 120 g Mixed wild mushrooms-sliced
2 tbsp 30 mL Truffle oil
1/2 cup 113 g European-style butter
1/2 cup 60 g All-purpose flour
4 cups 950 mL Homemade chicken stock
1 cup 240 mL Heavy cream
1/4 cup 60 mL Dry sherry
1 tbsp 15 mL Black truffle paste
1 tsp 5 mL Fresh thyme leaves
1/2 cup 120 mL Gruyere cheese-grated
1/2 cup 120 mL Parmesan cheese-grated
1/2 cup 100 g Frozen asparagus tips
1/2 cup 60 g Panko breadcrumbs
1/4 cup 30 g Parmesan cheese-grated
2 tbsp 30 mL Fresh parsley-chopped
2 tbsp 30 mL Melted butter

Equipment

9x13 inch baking dish
Large saucepan
Large bowl
Large skillet
Whisk

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with sea salt and pepper. Poach chicken breasts until cooked through, then shred or dice.
Heat Truffle oil in a large skillet over medium-high heat. Sauté Wild mushrooms until browned and tender, about 8-10 minutes.
In a large saucepan, melt European-style butter. Whisk in Flour and cook for 2-3 minutes to create a roux.
Gradually whisk in Homemade chicken stock until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Dry sherry, Black truffle paste, and Thyme. Simmer for 8-10 minutes, or until sauce has thickened.
In a large bowl, combine shredded Chicken, Sautéed Mushrooms, Sauce, Gruyere cheese, Parmesan cheese, and Frozen asparagus tips.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko breadcrumbs, Parmesan cheese, Fresh parsley, and Melted butter. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 650

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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole

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