Savory Almond-Crusted Chicken Casserole

Baked Chicken With Mushrooms and Lots of Almonds is a delightful fusion-style casserole that combines savory flavors with a touch of Eastern influence. Inspired by childhood memories, this recipe brings together tender chicken, earthy cremini mushrooms, and crunchy almonds, all bathed in a creamy, nutmeg-infused sauce. Here’s a detailed breakdown of how to create this dish:

Recipe Details:

Name: Baked Chicken With Mushrooms and Lots of Almonds
Cook Time: 25 minutes
Prep Time: 30 minutes
Total Time: 55 minutes
Description: A fusion-style chicken casserole with creamy mushroom sauce and crunchy almonds.
Recipe Category: Poultry
Keywords: Vegetable, Meat, Canadian, Asian, Indian, European, Roast, < 60 Mins, Oven
Aggregated Rating: 4
Review Count: 1
Calories: 314.2 per serving
Fat Content: 20.3g
Saturated Fat Content: 6.6g
Cholesterol Content: 165mg
Sodium Content: 439.4mg
Carbohydrate Content: 8.7g
Fiber Content: 1.8g
Sugar Content: 1.8g
Protein Content: 24.3g
Recipe Servings: 2

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Ingredients:

• 3/4 cup cremini mushrooms, sliced
• 1 tbsp butter
• 1 heaping tbsp flour
• 1/2 cup chicken broth
• 2 tbsp milk or light cream
• 1/4 tsp nutmeg, grated
• 1/2 tbsp dark soy sauce
• 1 cup cooked chicken, cut into large pieces
• 1/2 cup water chestnuts, sliced
• 1/4 cup slivered almonds

Instructions:

1. Prepare Mushrooms: Start by sautéing the sliced cremini mushrooms in a pan until they develop a slight color change. Remove them from the pan and set aside.

2. Make Roux: In the same pan, melt butter over medium heat. Add the flour and cook for about 3 minutes, stirring constantly until the mixture (roux) is smooth and fragrant, but not browned.

3. Create Sauce: Gradually add the chicken broth and milk (or light cream) to the roux, stirring continuously to avoid lumps. Let the sauce simmer gently until it thickens.

4. Temper the Egg: Crack an egg and separate the yolk into a small bowl. Add a teaspoon of the hot liquid from the sauce to the egg yolk and whisk vigorously. This process, known as tempering, prevents the egg from scrambling when added back to the hot sauce.

5. Combine Sauce: Whisk the tempered egg mixture back into the sauce. Season with grated nutmeg and dark soy sauce. Stir well to incorporate.

6. Assemble Casserole: Preheat your oven to 350°F (175°C). In a small baking dish, arrange the cooked chicken pieces. Spread the sautéed mushrooms and sliced water chestnuts over the chicken.

7. Pour Sauce: Pour the prepared sauce evenly over the chicken, mushrooms, and water chestnuts in the baking dish.

8. Add Almonds: Sprinkle slivered almonds over the top of the casserole. For added flavor, consider using SmokeHouse ™ almonds for a smoky twist.

9. Bake: Place the baking dish, uncovered, in the preheated oven. Bake for approximately 25 minutes, or until the casserole is bubbly and the almonds are lightly toasted.

10. Serve: Once baked, remove from the oven and let it cool slightly before serving. This dish pairs well with rice, couscous, or a fresh green salad.

Notes:

• This recipe showcases a blend of Canadian, Asian, and European influences, making it a versatile choice for various culinary preferences.
• Adjust seasoning according to your taste preferences, particularly the amount of nutmeg and soy sauce.
• Ensure the chicken is fully cooked before assembling the casserole for optimal food safety.

Enjoy this Baked Chicken With Mushrooms and Lots of Almonds as a comforting main dish that’s both satisfying and full of nostalgic flavors.