CHICKEN THERMIDOR
Looking for an entrée? Then check out this creamy chicken dish that can be made ready in 35 minutes. Perfect if you love French cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
- Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 45 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 580 mg
BAKED CHICKEN THERMIDOR
Makes 6 very generous servings. Great for a pot luck.
Provided by Ann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
- In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
- Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 22.3 g, Cholesterol 65.1 mg, Fat 17.9 g, Fiber 4.7 g, Protein 26.5 g, SaturatedFat 6.1 g, Sodium 598.8 mg, Sugar 7 g
BAKED CHICKEN THERMIDOR
Makes 6 very generous servings. Great for a pot luck.
Provided by Ann
Categories Chicken Breasts
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
- In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
- Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 22.3 g, Cholesterol 65.1 mg, Fat 17.9 g, Fiber 4.7 g, Protein 26.5 g, SaturatedFat 6.1 g, Sodium 598.8 mg, Sugar 7 g
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