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24
Filling
2 tablespoons butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into
1
⁄2-inch pieces
1 medium onion or 3
shallots, sliced
8 ounces button or
crimini mushrooms,
halved or quartered
1 can (14
1
⁄2 oz.) diced
tomatoes, undrained
2 tablespoons flour
1
⁄2 teaspoon dried
thyme leaves
Pastry Topping
1
⁄2 cup water
1
⁄4 cup butter or
margarine, cut up
1
⁄4 teaspoon salt
1
⁄2 cup all-purpose flour
2 eggs
2 oz. sharp Cheddar
cheese, diced
To make Filling, melt butter in large skillet over
medium heat. Add chicken and onion. Cook and
stir 3 minutes. Add mushrooms. Cook and stir
5 minutes. Add tomatoes, flour, and thyme. Cook
and stir until thickened and bubbly. Cover and keep
warm on low heat.
To make Pastry Topping, heat water, butter, and
salt in small saucepan over high heat to a full
rolling boil. Reduce heat and quickly stir in flour,
mixing vigorously until mixture leaves sides of pan
in a ball.
Place flour mixture in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and add eggs,
one at a time, mixing about 30 seconds after each
addition. Stop and scrape bowl. Turn to Speed 4
and beat about 15 seconds. Add cheese. Turn to
STIR Speed and mix about 10 seconds.
Pour hot filling into 2-quart casserole dish sprayed
with no-stick cooking spray. Spoon pastry into
4 mounds on top of chicken mixture. Bake at 400°F
for 35 to 45 minutes, or until pastry is puffed and
browned and filling is bubbly.
Yield: 4 servings.
Per serving: About 507 cal, 39 g pro, 24 g carb,
28 g fat, 240 mg chol, 706 mg sod.
Chicken and Mushroom Casserole
with Cheese Puff Topping
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