Something old

Sunday nights are a good night to try something new.  I have time to plan and I’m not in a rush (the first time I make a recipe it usually takes me longer because I’m thinking about it more.)  Monday nights – not a good night for something new.  My reliable California casserole is just the thing and the leftovers are in the freezer for a day that is even more hectic!

Chicken Avocado casserole

• 2 whole boneless, skinless chicken breasts, split
• milk for poaching chicken breasts
• 2 TB butter
• 2 TB flour
• 1 cup milk or half and half
• 1 cup chicken stock
• 1/4 cup white wine
• 1/2 cup grated Parmesan cheese
• 3 dashes Tabasco
• 1/2 tsp rosemary
• 1/2 tsp basil
• 2 TB butter
• 1 lb mushrooms, cleaned and sliced
• 1/2 cup chopped almonds, toasted
• 2 avocados

Place chicken breasts in a glass baking dish.  Sprinkle with salt and pepper and pour in milk to cover about halfway.  Cover with a sheet of wax paper sprayed with Pam and cook at 350 for about 40 minutes.  Let cool and chop.

Melt butter in a heavy pan over medium low heat and add flour.  Stir to combine and gradually add milk (or half and half), chicken stock and wine until smooth and thick.  (If mixture gets too thick, turn down heat – if it is too slow to thicken, turn up heat.)  Add Parmesan cheese, Tabasco, rosemary and basil and remove from heat.

Melt remaining butter in another pan and saute mushrooms until soft.

Place chopped chicken in a casserole dish.  Pour mushrooms over top and then cover with cream sauce.  Bake at 350 for 25 minutes.  Add almonds and return to oven for another 10 minutes.  Serve with sliced avocado on top of casserole.