Chicken Casserole with Peas and Mushrooms

Ingredients

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

Method

Adapted from foodista.com

1. 1Preheat the oven to 350.
2. 2In a skillet, heat the oil over medium to medium high heat.
3. 3Add the shallot and garlic when oil has a rippled appearance.
4. 4Cook for 1 minute.
5. 5Add the white mushrooms.
6. 6When mushrooms appear cooked through (about 3 minutes) add the chicken pieces.
7. 7Cook until meat is white in color (about 4 minutes).
8. 8Mix in the peas and turn the heat to the skillet off and set aside.
9. 9While the items in the preceding step are cooking, melt the butter in a microwave safe bowl in the microwave (about 1.5 minutes).
10. 10When 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.
11. 11Top the dressing with the chicken mixture from the frying pan.
12. 12In a separate bowl, mix the soup, sour cream, cheddar cheese, Parmesan cheese and soy sauce.
13. 13Place this mixture on top of the chicken mixture in the baking dish.
14. 14Spread around the top.
15. 15Sprinkle the remaining dressing mix over the top.
16. 16Then, very gently, pour the chicken broth over the top of that (it will run down into the dish and this is what you want).
17. 17Bake at 350 for 30 minutes until the casserole is bubbly and hot throughout.
18. 18(It helps to place a rimmed baking sheet beneath your casserole dish in case it should run over).