Chicken Avocado Casserole

Name: Chicken Avocado Casserole
Ingredients: 6 boneless skinless chicken breasts; 6 tablespoons butter; 4 tablespoons all-purpose flour; 1 cup light cream; 1 cup chicken stock; salt, to taste; pepper, to taste; 1/2 cup parmesan cheese, grated; 2 dashes Tabasco sauce, I like more; 1/2 teaspoon rosemary; 1/2 teaspoon dried basil; 1/4 lb mushroom, sliced; 1/2 cup almonds, toasted and chopped; 1 -2 avocado

14 ingredients

2 steps

Ingredients

6 boneless skinless chicken breasts
6 tablespoons butter
4 tablespoons all-purpose flour
1 cup light cream
1 cup chicken stock
salt, to taste
pepper, to taste
1/2 cup parmesan cheese, grated
2 dashes Tabasco sauce, I like more
1/2 teaspoon rosemary
1/2 teaspoon dried basil
1/4 lb mushroom, sliced
1/2 cup almonds, toasted and chopped
1 -2 avocado

Directions

1

Preheat oven to 350 degrees. Steam the chicken breasts until tender. Melt 4 tablespoons of the butter until foamy, stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, Tabasco, and herbs. Set aside.
2

Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole before serving.