Chicken Avocado Casserole

This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 456 Calories

Ingredients

• ¼ cup all-purpose flour
• 1 cup light cream
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 cup chicken broth
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary, crushed
• ¼ cup sherry
• 2 avocados
• 8 skinless, boneless chicken breast halves
• 2 dashes hot pepper sauce
• 3 cups sliced fresh mushrooms
• 7 tablespoons butter, divided
• ¾ teaspoon Morton® Kosher Salt
• ½ cup sliced almonds, toasted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.

Step 2

Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.

Step 3

Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.