"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Avocado Casserole Recipe

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This recipe for Chicken and Avocado Casserole, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darrell & Kathy Ryan
Added: Friday, June 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7 T. butter, divided
1 T. olive oil
8 skinless, boneless chicken breast
halves
1/4 c. flour
1 c. ligh cream
1 c. chicken broth
3/4 tsp. Kosher salt
1/4 tsp. pepper
1/2 c. grated parmesan cheese
2 dashes hot pepper sauce
1/2 tsp. dried rosemary, crushed
1/2 tsp. basil, dried
3 c. (8 oz.) sliced fresh mushrooms
1/4 c. cooking sherry
1/2 c. sliced almonds, toasted
1 or 2 avocados

Directions:
Directions:
Preheat oven to 350. Melt 1 T. butter in large skillet. Add olive oil and swirl together with the butter. Add chicken and saute until the chicken pieces are browned and juices run clear. Place chicken breasts in 9x12 baking dish and set aside. Melt 4 T. butter until foamy. Stir in flour and cook for 3 minutes stirring constantly. Slowly add cream and chicken broth. Continue stirring and cook until smooth and thickened. Season sauce with salt, pepper, parmesan cheese, hot pepper sauce and herbs. Set aside. Saute mushrooms in remaining 2 T. butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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