CHICKEN AVOCADO CASSEROLE (WITH MUSHROOMS)

Chicken Avocado Casserole (With Mushrooms) image

Provided by Mustang Sally 54269

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons butter, divided 3 ways
1 1/2 teaspoons olive oil
1 1/4 lbs boneless chicken breast halves
2 tablespoons flour
1/2 cup yogurt
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1 dash hot pepper sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups fresh mushrooms, sliced
2 tablespoons sherry wine
1 avocado, peeled & sliced lengthwise

Steps:

Preheat the oven to 350°F
In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
Add olive oil & swirl together with the butter.
Add chicken & sauté until chicken pieces are browned & juices run clear.
Turn pieces to brown evenly while sautéing.
Place chicken breasts in 9 x 13" baking dish & set aside.
Melt 1 Tbsp of butter until foamy.
Stir in flour & cook for 3 mins, stirring constantly.
Slowly add yogurt & chicken broth.
Continue stirring & cooking until smooth & thickened.
Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
In same skillet, add remaining butter & sauté mushrooms.
Add sherry & cook until reduced.
Place mushrooms over the chicken.
Pour the yogurt sauce over the chicken & mushrooms.
Bake, uncovered, for 25 minutes
Put on sliced avocados & return to oven for 10 minutes.