Ingredients
-
6
-
1/2
-
1 1/2
-
2
-
1
-
6
-
4
-
4
-
1/4
-
1
-
1/2
-
1/4
-
2
-
3
-
Directions
College Chicken Casserole, This recipe appeared in the Cooking Light magazine It is very labor intensive, but well worth the effort , This recipe appeared in the Cooking Light magazine It is very labor intensive, but well worth the effort
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Steps
|
1
Done
|
Combine First 5 Ingredients in a Dutch Oven; Bring to a Boil. |
|
2
Done
|
Add Chicken; Cover, Reduce Heat, and Simmer 30 Minutes or Until Tender. |
|
3
Done
|
Remove Chicken With a Slotted Spoon; Bring Broth Mixture to a Boil. |
|
4
Done
|
Cook Until Reduced to 4 Cups (about 30 Minutes) Pour Reduced Broth Mixture Into a Zip-Top Plastic Bag. |
|
5
Done
|
Snip Off 1 Corner of Bag; Drain 2 Cups Broth Mixture Into a 2 Cup Glass Mixture, Stopping Before the Fat Layer Reaches the Opening. |
|
6
Done
|
Reserve the Remaining Broth Mixture For Another Use. |
|
7
Done
|
Discard Fat. |
|
8
Done
|
Remove Chicken from Skin and Bones, Shred With 2 Forks to Measure 4& 1/2 Cups Meat. |
|
9
Done
|
Place the Chicken in a 13 X 9 Baking Dish Coated With Cooking Spray. |
|
10
Done
|
Preheat Oven to 400 Degrees. |
|
11
Done
|
Place a Large Skillet Coated With Cooking Spray Over Medium High Heat. |
|
12
Done
|
Add Mushrooms; Saute 5 Minutes. |
|
13
Done
|
Remove from Skillet; Gradually Add Milk, Stirring With a Whisk Until Blended. |
|
14
Done
|
Add 2 Cups Broth Mixture; Cook Over Medium Heat 12 Minutes or Until Slightly Thick, Stirring Constantly With a Whisk. |
|
15
Done
|
Stir in Mushrooms, Salt, and Pepper. |
