College Chicken Casserole Recipe
Description:
This delightful College Chicken Casserole recipe, sourced from the pages of “Cooking Light” magazine, is a testament to the notion that good things come to those who wait. While it may demand a bit of effort, the end result is nothing short of spectacular. Perfect for lunch, snacks, or any occasion, this dish is sure to please even the pickiest of eaters with its flavorful combination of chicken, vegetables, and savory seasonings.
Ingredients:
- 6 cups water
- 1/2 cup dry white wine
- 1 1/2 teaspoons dried basil
- 2 cloves garlic
- 1 cup reduced-sodium chicken broth
- 6 chicken breast halves
- 4 chicken thighs
- 4 cups cremini mushrooms
- 1/4 cup all-purpose flour
- 1 cup 1% low-fat milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup light butter
Nutritional Information (Per Serving):
- Calories: 368.8
- Fat Content: 21.1g
- Saturated Fat Content: 7.5g
- Cholesterol Content: 108.8mg
- Sodium Content: 364.5mg
- Carbohydrate Content: 10.1g
- Fiber Content: 0.6g
- Sugar Content: 3.4g
- Protein Content: 30.7g
Cooking Time:
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
Recipe Category: Lunch/Snacks
Keywords: Chicken, Poultry, Vegetable, Meat, Kid Friendly, Potluck, Spring, Summer, Weeknight, Oven, Beginner Cook, < 4 Hours, College Food, Easy, Inexpensive
Recipe Instructions:
-
Prepare the Broth Mixture:
- In a dutch oven, combine water, dry white wine, dried basil, garlic, and reduced-sodium chicken broth.
- Bring the mixture to a boil.
-
Cook the Chicken:
- Add the chicken breast halves and chicken thighs to the pot.
- Cover the pot, reduce the heat, and simmer for 30 minutes or until the chicken is tender.
- Once cooked, remove the chicken from the pot using a slotted spoon.
-
Reduce and Strain the Broth:
- Bring the broth mixture in the pot to a boil again.
- Allow it to cook until reduced to 4 cups, approximately 30 minutes.
- Pour the reduced broth mixture into a zip-top plastic bag.
- Snip off one corner of the bag and drain 2 cups of the broth mixture into a 2-cup glass measuring cup, being careful to stop before reaching the fat layer.
- Reserve the remaining broth mixture for later use and discard any fat.
-
Prepare the Chicken:
- Remove the skin and bones from the cooked chicken.
- Shred the chicken using two forks until you have approximately 4 1/2 cups of meat.
-
Assemble the Casserole:
- Preheat your oven to 400°F (200°C).
- Grease a 13 x 9-inch baking dish with cooking spray.
- Place the shredded chicken evenly in the prepared baking dish.
-
Prepare the Mushroom Sauce:
- In a large skillet coated with cooking spray, sauté the cremini mushrooms for 5 minutes.
- Remove the mushrooms from the skillet.
- Gradually add the 1% low-fat milk to the skillet, stirring continuously with a whisk until well blended.
- Add 2 cups of the reserved broth mixture to the skillet and cook over medium heat for 12 minutes or until slightly thickened, stirring constantly.
- Stir in the sautéed mushrooms, salt, and pepper.
-
Assemble and Bake:
- Pour the mushroom sauce over the shredded chicken in the baking dish.
- In a separate bowl, combine the stuffing mix and light butter, then sprinkle the mixture evenly over the top of the casserole.
- Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Uncover the casserole and continue baking for an additional 10 minutes or until the casserole is bubbly and golden brown on top.
Serve and Enjoy:
Once the College Chicken Casserole is cooked to perfection, remove it from the oven and allow it to cool slightly before serving. This hearty and satisfying dish pairs well with a crisp green salad or steamed vegetables for a complete meal. Whether you’re a beginner cook or a seasoned chef, this recipe is sure to become a favorite in your repertoire. Enjoy the rich flavors and comforting aroma of this classic casserole—it’s a true crowd-pleaser that’s worth every moment of preparation.
