Chicken Avocado Casserole Recipe

• 4 whole chicken breasts, split in half
• 6 tbsp. butter
• 4 tbsp. all-purpose flour
• 1 c. chicken stock
• Salt & freshly grnd pepper to taste
• 1/2 c. freshly grated Parmesan cheese
• 2 dashes Tabasco sauce
• 1/2 teaspoon rosemary
• 1/2 teaspoon dry basil
• 1/4 pound mushrooms, sliced
• 1/2 c. minced toasted almonds
• 1-2 avocados

1. Preheat oven to 350 degrees.
2. Steam the chicken breasts till tender.
3. Cold and bone.
4. Heat 4 Tbsp.
5. of the butter till foamy.
6. Stir in flour and cook for 3 min.
7. Slowly add in the cream and chicken stock, stirring till smooth and thickened.
8. Season with salt, pepper, Parmesan, Tabasco and herbs.
9. Set aside.
10. Saute/fry mushrooms in remaining 2 Tbsp.
11. butter.
12. Place the chicken in a 2 qt casserole and top with mushrooms.
13. Sprinkle with salt and pepper.
14. Pour sauce and bake uncovered for 25 min.
15. Remove from oven.
16. Sprinkle with almonds.
17. Return to oven for 10 min.
18. Peel and slice avocado lengthwise.
19. Place over casserole.

chicken breasts, butter, allpurpose flour, chicken stock, salt, freshly grated parmesan cheese, tabasco sauce, rosemary, basil, mushrooms, almonds, avocados

Taken from cookeatshare.com/recipes/chicken-avocado-casserole-39193 (may not work)