Subj : BH&G 2581
To   : All
From : Dave Drum
Date : Sun May 02 2021 11:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Potato & Chicken Casserole
 Categories: Poultry, Potatoes, Vegetables, Dairy, Cheese
      Yield: 6 Servings
 
  1 1/2 lb New potatoes; in 3/4"
           - pieces
      8 oz Fresh green beans; trimmed,
           - halved across
      2 c  Sliced fresh mushrooms
      2 md Leeks; halved lengthwise,
           - thin sliced
      2 tb Butter
      4 oz Cream cheese
    1/2 c  Sour cream
  1 1/2 c  Milk
    3/4 c  Fine shredded Parmesan;
           - divided
      1 tb Snipped fresh dill
           +=OR=+
      2 ts Snipped fresh rosemary
    1/4 ts Ground black pepper
    1/4 lb Purchased roasted chicken
 
  In a 4 to 6 quart Dutch oven, cook potatoes, covered, in
  enough boiling water to cover for 8 minutes. Add green
  beans; return to boiling. Cook, covered, for 7 to 9
  minutes more or until potatoes are tender and beans are
  crisp-tender. Drain and set aside.
  
  Meanwhile, in a very large skillet, cook mushrooms and
  leeks in hot butter over medium heat for 4 to 6 minutes or
  until tender and just starting to brown, stirring
  occasionally. Reduce heat to low. Add cream cheese; stir
  until melted. Add sour cream and stir until combined.
  Gradually stir in milk. Add 1/2 cup of the Parmesan
  cheese, the dill and pepper.
  
  Remove the meat from the chicken; discard skin and bones.
  Chop the chicken and add to the mushroom mixture along
  with the drained potato mixture. Stir gently to combine.
  Transfer to a greased 2 1/2 to 3 quart au gratin dish or
  shallow baking dish. Spread mixture evenly in dish.
  
  Bake in a 350ºF/175ºC oven, uncovered, for 25 minutes.
  Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 5
  minutes more or until heated through.
  
  Midwest Living | January 2015
  
  MM Format by Dave Drum - 14 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Is that some peasant dish I'm too rich to taste?
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