Chicken Casserole with Peas and Mushrooms

Ingredients

• •2 tbsp olive oil
• •1 small shallot
• •1 clove garlic
• •8 oz mushrooms
• •4 chicken breasts
• •1½ cups baby peas
• •¾ tsp salt
• •1 tsp pepper
• •2 sticks cream butter
• •8 oz herbed dressing mix
• •1 can cream of chicken soup
• •8 oz cream
• •1 cup cheddar cheese
• •3 tbsp parmesan cheese
• •1 tbsp soy sauce
• •1½ cups chicken broth

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat the oven to 350.In a skillet, heat the oil over medium to medium high heat.
2. 2Add the shallot and garlic when oil has a rippled appearance. Cook for 1 minute and then add the white mushrooms. When mushrooms appear cooked through (about 3 minutes) add the chicken pieces and cook until meat is white in color (about 4 minutes).
3. 3Mix in the peas and turn the heat to the skillet off and set aside. While the items in the preceding step are cooking, melt the butter in a microwave safe bowl in the microwave (about 1.5 minutes).
4. 4When melted, mix the butter with the dressing mix and then place of the dressing mix into a 9x13 baking dish or a large skillet and pack down slightly.
5. 5Top the dressing with the chicken mixture from the frying pan. In a separate bowl, mix the soup, sour cream, cheddar cheese, Parmesan cheese and soy sauce.
6. 6Place this mixture on top of the chicken mixture in the baking dish and spread around the top.
7. 7Sprinkle the remaining dressing mix over the top. Then, very gently, pour the chicken broth over the top of that (it will run down into the dish and this is what you want).
8. 8Bake at 350 for 30 minutes until the casserole is bubbly and hot throughout. (It helps to place a rimmed baking sheet beneath your casserole dish in case it should run over).