Alice Springs Chicken Casserole
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Category
Main Dish
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Cusine
Southern
What do you need?
How to make?
Ingredients
4 boneless skinless chicken breasts
stock or water for cooking chicken, enough to cover
1/4 tsp. dried sage
1/4 tsp. dried thyme
1/4 tsp. onion powder
1 pound brown mushrooms, washed and thickly sliced
2 tsp. olive oil
4 oz. lean ham or Canadian Bacon, diced small
1 jar
1/4 cup sour cream
1/2 cup grated mozzarella cheese
1/4 cup grated Four-Cheese Mexican blend
Directions
Preheat oven to 375F/190C. Spray three-quart casserole dish with olive oil or non-stick spray. Cook chicken breasts in barely simmering stock plus thyme, sage and onion powder until chicken is cooked through, about 15-20 minutes. Let chicken cool, then pull apart into bite sized pieces and layer in bottom of casserole dish. Heat olive oil in a large frying pan and saute mushrooms until all water has been released and mushrooms are lightly browned, then layer mushrooms on top of chicken. In same frying pan, saute diced lean ham or Canadian bacon a few minutes, just to release flavor and slightly crisp it. Layer Canadian Bacon on top of mushrooms. Whisk together the Alfredo Sauce and sour cream, then pour sauce over the mixture in casserole dish, letting sauce run down to bottom of pan. Sprinkle over the Mozzarella and Four-Cheese Mexican Blend. Cover with the lid and bake about 20 minutes, until the cheese is mostly melted. Uncover, and bake another 20-25 minutes, until cheese is slightly browned and casserole is bubbly. Serve hot. This freezes well and can be reheated in a microwave or in a pan on the stove.