Country-Style Mustard Chicken Casserole
Source of Recipe
Internet
List of Ingredients
4 small onions
1 12-ounce package medium-size mushrooms
1 3 1/2-pound broiler-fryer, cut up
salad oil
1 9-ounce package frozen artichoke hearts, thawed
1 1.4-ounce package mustard-herb sauce mix
2 tablespoons Dijon mustard with seeds
1 teaspoon salt
parsley for garnish
1. Cut each onion and mushroom in half. Discard skin and trim any fat from
chicken pieces.
2. Preheat oven to 375 degrees F. In nonstick 12-inch skillet over medium-high
heat, in 1 tablespoon hot salad oil, cook chicken until browned on all sides;
remove to 3 1/2-quart casserole. In same skillet in 1 more tablespoon hot salad
oil, cook onions and mushrooms until onions are lightly browned; remove to
casserole. Arrange artichoke hearts around chicken.
3. Into skillet, stir mustard-herb sauce mix, mustard, salt, and 1 1/4 cups water
until blended. Over medium-high heat, heat mustard sauce to boiling. Reduce
heat to low; simmer 1 minute, stirring constantly. Pour sauce over chicken and
vegetables.
4. Cover casserole and bake 30 minutes. Uncover and bake 10 to 15 minutes longer
until juices run clear when chicken is pierced with a knife. Garnish with parsley
if you like.
Recipe
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