Supper sWitches: Italian Chicken and Mushroom Casserole

Friday, October 29, 2010

Italian Chicken and Mushroom Casserole

3/4 lbs chicken (I use cutlet pieces)
Italian bread crumbs
olive oil for cooking
8 oz mushrooms
8 oz mozzarella cheese
1 cup chicken broth (I use 1 cup water and 1 bouillon cube)

Heat oven to 350. Roll chicken generously in bread crumbs and cook on each side in olive oil about 7 mins or until nicely browned. Put in baking dish. Brown mushrooms in same pan, dump over chicken. Cover with cheese. Pour chicken broth over entire dish. Bake for 30 mins or so, until cheese is melty and dish is bubbly. *For our purposes, thaw dish and bake the 30 mins or so as stated.

3 comments:

SandyOctober 29, 2010 at 9:29 PM
Sharon, that sounds really awesome! I can't wait to try it!
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Rachel and SteveNovember 9, 2010 at 3:04 PM
Very Delish! We ate ours with penne pasta and broccoli.
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KimberlyJanuary 12, 2011 at 4:13 PM
We loved this, and drizzled the buttery mushroomy sauce all over the spaghetti....
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Some Guidelines

Give us an idea of what you're bringing by commenting on next month's "Menu" post.

Entrees should feed 4 adults.

Package your meal either in freezer bags or disposable aluminum pans. Push out as much air as possible and freeze bags flat; cover pans with plastic wrap and foil. Include what you would need to complete the entree if it's not in the main body (i.e. noodles for spagetti sauce, tortillas for tacos, buns for Sloppy Joes) but don't provide side dishes.

Label: 1) what the meal is, 2) preparation instructions, 3) date it was frozen (You can do this by writing on the package (before it's filled!) with permanent marker or including a slip of paper)

Do your best to bring meals frozen as it can be cumbersome and messy to handle a number of soft meal packages. However, if you just couldn't get to the kitchen until the day of the meeting we'd rather carry your dinner sloshing around in the cooler than not have it at all!