Chicken Avocado Casserole (With Mushrooms)

• 3 tablespoons butter, divided 3 ways
• 1 1/2 teaspoons olive oil
• 1 1/4 lbs boneless chicken breast halves
• 2 tablespoons flour
• 1/2 cup yogurt
• 1/2 cup chicken broth
• 1/4 cup parmesan cheese, grated
• 1 dash hot pepper sauce
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 1/2 cups fresh mushrooms, sliced
• 2 tablespoons sherry wine
• 1 avocado, peeled & sliced lengthwise

1. Preheat the oven to 350u0b0F
2. In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
3. Add olive oil & swirl together with the butter.
4. Add chicken & saute until chicken pieces are browned & juices run clear.
5. Turn pieces to brown evenly while sauteing.
6. Place chicken breasts in 9 x 13" baking dish & set aside.
7. Melt 1 Tbsp of butter until foamy.
8. Stir in flour & cook for 3 mins, stirring constantly.
9. Slowly add yogurt & chicken broth.
10. Continue stirring & cooking until smooth & thickened.
11. Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
12. In same skillet, add remaining butter & saute mushrooms.
13. Add sherry & cook until reduced.
14. Place mushrooms over the chicken.
15. Pour the yogurt sauce over the chicken & mushrooms.
16. Bake, uncovered, for 25 minutes
17. Put on sliced avocados & return to oven for 10 minutes.

butter, olive oil, chicken breast halves, flour, yogurt, chicken broth, parmesan cheese, pepper sauce, rosemary, basil, kosher salt, black pepper, fresh mushrooms, sherry wine, avocado

Taken from www.food.com/recipe/chicken-avocado-casserole-with-mushrooms-396724 (may not work)