Wednesday, April 26, 2017

Chicken Casserole with Spring Vegetables & Tarragon Cream Sauce

This post has been in Drafts for a year. It was last spring that we made this Chicken Casserole with Spring Vegetables & Tarragon Cream Sauce from Cover & Bake (an America's Test Kitchen recipe). It was quite tasty, lots of veggies, chicken, and a yummy tarragon sauce.
The asparagus is sliced on the bias. I have to admit, I wasn't a huge fan of slicing so much asparagus on an angle. 
It quickly became boring & tedious & seemed to take an awful long time. The results of my slicing labor:
Meanwhile SP chopped the chicken breasts.
And he started sauteing the carrots and onion, which I chopped as well. Lots of chopping.
Cream & chicken stock to add to the onions & carrots.
Add chicken and simmer:
When chicken is cooked, stir in asparagus, peas, tarragon, pepper, and pour into baking dish:
Topped with homemade breadcrumbs:
And baked until golden & bubbling:
We served it over rice (white for me, brown for him):
We both liked this a lot. We like casseroles because they make a lot of leftovers for the week. Lots of veggies (peas, asparagus, carrots, onion) in cream, chicken stock, and tarragon sauce. We like tarragon a lot. This is something we'd make again and even serve if we had company for dinner.


Chicken Casserole with Spring Vegetables & Tarragon Cream Sauce

4 slices white bread
2 tbsp melted unsalted butter

We used:
4 tbsp unsalted butter
3 carrots, peeled and sliced 1/4 inch thick
1 onion, chopped (not in original recipe)
6 tbsp flour
2 c low sodium chicken stock
1 c heavy cream
2 lbs boneless skinless chicken breasts, cut into chunks
1 lb asparagus, tough ends trimmed, cut on bias
1 c frozen peas
3 tbsp chopped fresh tarragon (we used dried and guessed at amount)
black pepper

We omitted:
3 medium leeks, white and light green parts, sliced 1/4 inch thick
1.5 tsp salt
3 medium garlic cloves, minced or pressed through garlic press

Topping: In food processor, pulse bread & butter until coarsely ground. Set aside.

Heat oven to 400. Melt butter in large pot/Dutch oven. Add leeks (or onions), carrots, salt. Saute until softened but not brown. Add garlic, if using. Add flour and stir until golden (about 1 minute). Whisk in chicken stock & cream and bring to a simmer. Add chicken and cook, occasionally stirring, until chicken is no longer pink. Stir in asparagus, peas, tarragon, and pepper. Pour into 9x13 inch casserole/baking dish. Sprinkle with bread crumb topping. Bake until browned & bubbly, about 20-25 minutes. Cool for 10 minutes. Serve with lemon wedges for squeezing over.

We served it atop rice.

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