(Yields 6 to 8 servings)
Amt | Ingredient |
2.5 lbs | cooked boneless chicken breast |
8 oz | melted butter |
4 oz | all-purpose flour |
2 qt | chicken stock |
1 1/2 qt | fresh cream |
2 oz | minced onions, sauteed |
1/4 oz | fresh thyme |
3 tbsp | fresh chopped parsley |
7 oz | diced pimento |
12 oz | frozen green peas – thawed |
2 lbs | grated Asiago cheese |
1 cup | Panko bread crumbs |
1/2 cup | Parmesan cheese |
Procedure:
- Dice the cooked chicken breast.
- Combine melted butter and flour to make a roux.
- Heat the chicken stock.
- Add minced onions, fresh thyme and cream; bring to a boil, then reduce and simmer.
- Add roux to chicken stock and whip until smooth and thick.
- Place cooked chicken into a casserole dish.
- Sprinkle Asiago cheese on top of chicken; add pimentos and green peas.
- Pour cream sauce over chicken and vegetables, mix together. Sprinkle top with chopped parsley.
- Mix Panko crumbs and Parmesan cheese together with melted butter; sprinkle on top of the casserole.
- Bake for 15 to 18 minutes at 350 degrees; serve warm.
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