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Chicken Avocado Casserole
Chicken Avocado Casserole
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Award-winning main dish recipe featuring Kosher salt, the champion of a contest hosted by Morton and Allrecipes.com.
Ingredients:
  • 7 tablespoons butter, divided
  • 8 skinless, boneless chicken breast halves
  • 0.25 cup all-purpose flour
  • 1 cup light cream
  • 1 cup chicken broth
  • 0.75 teaspoon Morton® Kosher Salt
  • 0.5 cup grated Parmesan cheese
  • 2 dashes hot pepper sauce
  • 0.5 teaspoon dried rosemary, crushed
  • 0.5 teaspoon dried basil
  • 3 cups sliced fresh mushrooms
  • 0.25 cup sherry
  • 0.5 cup sliced almonds, toasted
  • 2 avocados
Instructions:
  • Preheat your oven to 350 degrees F. In a large heavy skillet, melt one tablespoon of butter. Combine with olive oil. Saute the chicken until browned and juices run clear, making sure to brown evenly. Transfer the chicken breasts to a 9x13 baking dish and set aside.
  • In a saucepan, melt 4 tablespoons of butter until foamy. Add flour and cook for three minutes, stirring constantly. Gradually pour in cream and chicken broth. Stir and cook until the sauce is smooth and thickened. Season with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce, and herbs. Set the sauce aside.
  • In a pan, sauté mushrooms in the remaining butter. Stir in sherry and cook until it thickens. Arrange mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes. Sprinkle with almonds and bake for an additional 10 minutes. Before serving, top chicken with sliced avocados.

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