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Filling
2 tbs (25 mL) butter
or margarine
3 boneless, skinless
chicken breast
halves, cut into
1
⁄2" (1 cm) pieces
1 medium onion or 3
shallots, sliced
8 oz (250 g) button
or crimini
mushrooms, halved
or quartered
1 can (14
1
⁄2 oz [425 g])
diced tomatoes,
undrained
2 tbs (25 mL) flour
1
⁄2 tsp (2 mL) dried
thyme leaves
Pastry Topping
1
⁄2 cup (125 mL) water
1
⁄4 cup (50 mL) butter
or margarine, cut
up
1
⁄4 tsp (1 mL) salt
1
⁄2 cup (125 mL)
all-purpose flour
2 eggs
2 oz (60g) sharp
Cheddar cheese,
diced
To make Filling, melt butter in large skillet over
medium heat. Add chicken and onion. Cook and
stir 3 minutes. Add mushrooms. Cook and stir
5 minutes. Add tomatoes, flour, and thyme.
Cook and stir until thickened and bubbly. Cover
and keep warm on low heat.
To make Pastry Topping, heat water, butter, and
salt in small saucepan over high heat to a full
rolling boil. Reduce heat and quickly stir in flour,
mixing vigorously until mixture leaves sides of
pan in a ball.
Place flour mixture in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and
add eggs, one at a time, mixing about
30 seconds after each addition. Stop and scrape
bowl. Turn to Speed 4 and beat about
15 seconds. Add cheese. Turn to STIR Speed and
mix about 10 seconds.
Pour hot filling into 2qt (1.89 L) casserole dish
sprayed with no-stick cooking spray. Spoon
pastry into 4 mounds on top of chicken mixture.
Bake at 400°F (200°C) for 35 to 45 minutes, or
until pastry is puffed and browned and filling is
bubbly.
Yield: 4 servings.
Per serving: About 507 cal, 39 g protein, 24 g
carb, 28 g fat, 240 mg chol, 706 mg sodium.
Chicken and Mushroom Casserole
with Cheese Puff Topping