Chicken and Avocado Casserole
Chicken Avocado Casserole
Chicken and Avocado Casserole
Serves 6
1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 Tbsp fresh lime juice
1/2 cup butter
1/4 cup flour
1 tsp salt
5 dashes Tabasco sauce
2-1/4 cups half-and-half
1 cup grated cheddar cheese
6 (6-ounce) boneless, skinless chicken breast halves,
1/2 cup roasted, peeled, and coarsely chopped fresh chile
Prepare noodles according to package directions, drain, and set aside.
Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside. Melt butter in a
2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over
low heat until mixture bubbles.
Add half-and-half slowly, stirring constantly until mixture thickens.
Add cheese and stir until it has melted. Reserve 1 cup of this sauce.
Mix remainder with cooked noodles. Place chicken in bottom of a
9-by-l2-by-3-inch rectangular baking dish. Cover with chopped green
chiles.
Spoon noodle mixture over chicken and chiles. Place avocado slices on
top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.
Source: <http://www.free-gourmet-recipes.com/lachick26.shtml>
Chicken Avocado Casserole
Barbara Nolan
Winner of the Morton's Salt Recipe contest
Prep time - 25 minutes
Cook time - 35 minutes
Serves 6 to 8
Barbara recommends serving her prize-winning casserole with rice pilaf,
salad and french bread.
7 tablespoons butter, divided use
1 tablespoon olive oil
Crushed garlic to taste
4 whole boneless chicken breasts split in half
4 tablespoons all-purpose flour
1 cup light cream
1 cup chicken broth
Kosher salt and pepper to taste
1/2 cup grated Parmesan cheese
2 dashes of Tabasco sauce
1/2 teaspoon rosemary, fresh or dried
1/2 teaspoon dried basil
1/4 lb. mushrooms
1/4 cup medium dry sherry
1/2 cup chopped toasted almonds
1 or 2 avocados
Preheat over to 350 degrees. Melt 1 tablespoon of butter and add olive
oil and crushed garlic to 9 inch saute pan. Saute the chicken in
butter, olive oil and garlic until brown and cooked through. Place in
a 2 quart baking dish and set aside.
Melt 4 tablespoons butter until foamy, stir in the flour and cook for 3
minutes. Slowly add the cream and the chicken broth, stirring until
smooth and thickened. Season with salt and pepper, Parmesan, Tabasco
and herbs and set aside.
Saute mushrooms in remaining 2 tablespoons butter, add the sherry and
let it cook down. Sprinkle with salt and pepper. Put mushrooms over
chicken, pour the sauce over the chicken and mushrooms, bake uncovered
for 25 minutes. Sprinkle with almonds and return to oven for 10
minutes. Peel and slice avocados lenthwise and place over casserole
before serving.
Per serving based on 6 servings using 1 avocado: 580 cal.; 45 g pro.;
12 g carb.; 37 g fat (17 sat., 16 momounsat., 4 polyunsat.); 160 mg
chol.; 575 mg sod.; 3 g fiber; 1 g sugar; 60 percent calories from fat.
Source: <http://www.kovr13.com/08august04/dr083004.htm>
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