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26
Filling
2 tablespoons butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into
1
⁄2" 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-qt 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 protein, 24 g
carb, 28 g fat, 240 mg chol, 706 mg sodium.
Chicken and Mushroom Casserole
with Cheese Puff Topping
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