Chicken And Avocado Casserole Recipes

CHICKEN AVOCADO CASSEROLE

Chicken Avocado Casserole image

This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.

Provided by BARBARA NOLAN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

7 tablespoons butter, divided
1 tablespoon olive oil
8 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 cup light cream
1 cup chicken broth
¾ teaspoon Morton® Kosher Salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
2 dashes hot pepper sauce
½ teaspoon dried rosemary, crushed
½ teaspoon dried basil
3 cups sliced fresh mushrooms
¼ cup sherry
½ cup sliced almonds, toasted
2 avocados

Steps:

Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 13 g, Cholesterol 110.7 mg, Fat 30.2 g, Fiber 4.9 g, Protein 34.6 g, SaturatedFat 11.5 g, Sodium 469.2 mg, Sugar 1.5 g

CHICKEN AVOCADO CASSEROLE

Chicken Avocado Casserole image

This comes together quickly and is a wonderful dinner paired with a good rice dish and a green salad. Note that the recipe calls for the chicken breasts to be steamed before baking. I just put them in a large steamer basket and cooked them for about 15 minutes while I was getting the rest of the recipe ready to bake. Just make it again last night and it is still excellent! 10/2011

Provided by CaliforniaJan

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 boneless skinless chicken breasts
6 tablespoons butter
4 tablespoons all-purpose flour
1 cup light cream
1 cup chicken stock
salt, to taste
pepper, to taste
1/2 cup parmesan cheese, grated
2 dashes Tabasco sauce, I like more
1/2 teaspoon rosemary
1/2 teaspoon dried basil
1/4 lb mushroom, sliced
1/2 cup almonds, toasted and chopped
1 -2 avocado

Steps:

Preheat oven to 350 degrees. Steam the chicken breasts until tender. Melt 4 tablespoons of the butter until foamy, stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, Tabasco, and herbs. Set aside.
Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole before serving.

Nutrition Facts : Calories 509.3, Fat 36.2, SaturatedFat 15.5, Cholesterol 141, Sodium 481.9, Carbohydrate 13, Fiber 3.9, Sugar 1.9, Protein 34.7

AVOCADO CHICKEN CASSEROLE

Avocado Chicken Casserole image

From Clarksville, Texas, Martha Sue Stroud relates, "Avocados look luscious in this easy layered casserole, and they melt in your mouth."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon each garlic powder, onion powder, dried basil, marjoram and thyme
1-1/2 cups 2% milk
1 cup half-and-half cream
8 ounces medium egg noodles, cooked and drained
3 medium ripe avocados, peeled and sliced
3 cups cubed cooked chicken
2 cups shredded cheddar cheese

Steps:

In a large saucepan, melt butter; stir in flour and seasonings until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 13x9-in. baking dish, layer with half of the noodles, avocados, chicken, white sauce and cheese. Repeat layers. , Cover and bake at 350° for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

Nutrition Facts :