Alice Springs Chicken Casserole

Ingredients

• 4 boneless skinless chicken breasts
• Stock or water for cooking chicken, enough to cover
• 1/4 tsp. dried sage, for cooking chicken
• 1/4 tsp. dried thyme, for cooking chicken
• 1/4 tsp. onion powder, for cooking chicken
• 1 pound brown mushrooms, washed and thickly sliced
• 2 tsp. olive oil
• 4 oz. lean ham or Canadian Bacon, diced small
• 1 jar Alfredo sauce
• 1/4 cup sour cream
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Four-Cheese Mexican blend

Directions

1. Heat the oven to 375F/190C. Coat a three-quart casserole dish with olive oil spray or non-stick spray. A 12 Cup Bake and Store Casserole Dish works well here.
2. Set the chicken breasts in stock, or in water mixed with chicken soup base, and add the thyme, sage and onion powder. Cook at a very gentle simmer until the chicken is done all the way through, about 15-20 minutes. Cool the chicken, tear it into bite-sized pieces, and spread it across the bottom of the casserole dish.
3. Warm the olive oil in a large frying pan. Add the mushrooms and cook them until they have given off their liquid and are beginning to brown. Spoon the mushrooms evenly over the chicken.
4. Using that same frying pan, cook the diced lean ham or Canadian bacon for a few minutes, just long enough to deepen the flavor and crisp it a bit. Scatter it over the mushroom layer.
5. In a bowl, whisk the Alfredo sauce with the sour cream. Pour it over everything in the casserole dish, letting it settle down through the layers. Top with the Mozzarella and the Four-Cheese Mexican Blend.
6. Put the lid on the dish, or cover it with foil if there is no lid, and bake for about 20 minutes, until the cheese has mostly melted. Remove the cover and continue baking for another 20-25 minutes, until the casserole is bubbling and the top is lightly browned.
7. Serve hot. This also freezes well, and you can reheat it either in the microwave or in a pan on the stove.