Mona's Chicken Casserole


4 chicken breasts halves
1 cup sliced carrots
1 cup sliced parsnips
6 tablespoons (3/4 stick) butter
8 ounces mushrooms, sliced
1/2 cup all-purpose white flour
1 can (15 ounces) chicken broth
1 cup white wine
1 cup regular or low-fat sour cream
salt and pepper, to taste
1 cup frozen peas
1 can (14 ounces) artichoke hearts, drained and halved


Preheat the oven to 400 degrees F. Arrange the chicken breasts in a shallow baking dish and bake for 30 minutes.

While the chicken is baking, blanch the carrots and parsnips in boiling water for 2 minutes. Drain and set aside.

In a medium-size saucepan, melt the butter over medium heat. Add the mushrooms and saute until golden, about 5 minutes. Whisk in the flour to form a paste. Stir in the chicken broth and cook until smooth and thickened. Stir in the wine and any pan drippings from the baked chicken breasts. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.

To assemble the casserole, combine the carrots, parsnips, peas, and artichokes with the sauce. Pour over the chicken in the baking dish. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes or until heated through.


4 to 6 servings


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I dislike the GREEN PEAS so

I dislike the GREEN PEAS so much they make me sick, so I have to pick them out of the foods. I have found that small green lima beans can be used instead. You will have to precook for salads but can just be added to casseroles.