Necessity is always the mother of all inventions, when you don't have everything you need for a recipe you want to try.
Maybe this is where the original term "pot luck" came from? Just not having everything for said recipe so you just toss in what ever you DO have and hope it turns out. This one did! Bit of a problem though; I didn't really measure everything so it has to be to another person's own taste; especially since we love seasonings (mostly garlic). I'm happy to share this as it is our new love.
Chicken mushroom
casserole
3 large
chicken breasts trimmed and sliced in half and cut in 2
2 TBS EEVO
4 TBS
margarine
½ c. flour
1 tsp.
seasoned salt
½ tsp.
pepper
1 ½ c. warm
water
¾ tsp. L.B.
Jamison’s Ham flavored soup base
½ c. heavy
cream
1 can of
cream of chicken
8 oz. pkg
fresh mushrooms, sliced
Parmesan
cheese maybe ½ cup
Approx. 3
oz. Swiss cheese, cubed small
1 tsp. (approx.)
garlic salt
½ tsp. (approx.)
garlic powder
Pinch salt
Thyme
Preheat oven
to 350
Heat EEVO in
med heated pan; mix flour, season salt and pepper in a dish and dredge each
chicken piece well in flour. Cook till lightly browned and remove.
Deglaze pan
with hot water and ham base mix (dissolved in water prior), scraping bits from
pan.
Meanwhile,
heat margarine in separate pan and add mushrooms to sauté; Season with garlic
powder and pinch of salt.
Add soup to
deglazed pan and allow to mix in before you add heavy cream, parmesan cheese,
garlic salt, Thyme and Swiss cheese. Allow all cheese to mix and melt.
Transfer
chicken to a high sided casserole dish; add the cheese mixture to chicken. Add
the cooked seasoned mushrooms- careful not to add the remaining juice/butter
from the mushrooms. Top with extra shakes of parmesan cheese and bake till
golden brown and sauce has thickened; Should not take long as chicken is thin,
sliced and partially cooked.
*Would be
good with egg noodles or rice; Can add a veggie to recipe like spinach, but it
must be well drained.
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