Stir it up with Glenn and Regina: 11/13/09

Easy Chicken Casserole

8 -10 boneless skinless chicken breast, trimmed of fat and cut in half

2 cups flour

Salt, pepper, garlic powder

Canola or olive oil for sautéing

1 large sweet onion, chopped

4 tablespoons butter

4 tablespoons flour

1 ½ cup chicken broth

½ cup white wine

8 ounces sliced mushrooms

Dredge chicken pieces in the flour seasoned with the salt, pepper and garlic to taste. In large pan heat the oil on medium high heat and sauté both side of the chicken until lightly brown; about 5 minutes per side. Place cooked chicken breasts in a baking dish. Sauté the onion in the butter until soft. Add the flour and cook and stir until incorporated. Stirring constantly, add chicken broth and white wine. Add sliced mushrooms and season to taste with a little more salt and pepper. Pour over the sautéed chicken and bake at 350 degrees for 30 minutes.

Great Mac and Cheese Topping:

4 ounces Panko breadcrumbs

3 tablespoons dried parsley

1 tablespoon dried onion

2 teaspoons dried thyme

2 teaspoons dried oregano

2 teaspoons salt

2 teaspoons dried minced garlic

4 tablespoons butter, melted

Middle:

16 ounce rotini, whole wheat is best

8 ounces sliced mushrooms of your choice

1 sweet onion, diced fine

Dash dried thyme, oregano, salt and pepper

3 tablespoons olive oil

Cheese Sauce:

4 tablespoons butter

½ head roasted garlic

4 tablespoons flour

4 cups 2% milk

1 1/3 pounds shredded or cubed mixed cheese, like 1/3 pound Gruyere, 1/3 pound Asiago, 2/3 pound Taleggio

1. Mix herbs into breadcrumbs. Melt butter in a large skillet and lightly toast. Do not make them too brown. Pour onto a piece of parchment paper to cool. 2. Cook macaroni according to package directions. 3. Cook onions until soft in olive oil. Add the mushrooms to the onion and season with a small amount of thyme, oregano, salt and pepper. Cook until all the moisture from the mushrooms is gone. Set aside. 4. Melt the butter in a skillet. Squeeze the roasted garlic into the butter and stir until well blended. Add the flour and whisk until the three ingredients are incorporated. Slowly add milk while whisking. As soon as the sauce thickens, take off heat and add cheese stirring while adding. 5. Add the mushroom mixture and the cooked pasta into the cheese sauce and pour into a casserole dish. Top with herbed breadcrumbs. Bake in a preheated 350 degree oven for 20 minutes. Place under broiler for a few minutes to toast breadcrumbs.