Crunchy Chicken, Mushroom, And Green Pea Casserole

• 6 tablespoons butter
• 1 lb boneless skinless chicken breast, cubed
• 1 medium leek, washed well, patted dry, and cut into pieces
• 1 lb fresh mushrooms, sliced
• 1 cup frozen green pea
• 2 cups sour cream
• 2 teaspoons Dijon mustard
• salt
• black pepper
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 cup soft breadcrumbs
• 1/4 cup freshly grated parmesan cheese
• 1 teaspoon dried tarragon, crumbled

1. Preheat oven to 350u0b0.
2. In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
3. Add in leek; cook/stir until softened, 5 minutes.
4. Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
5. Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
6. Transfer mixture to a greased 1 1/2 to 2 quart casserole.
7. In a mixing bowl, combine flour, oats, and the remaining 1/4 cup butter; work with a fork (or pastry blender) until the mixture is mealy.
8. Add in bread crumbs, cheese, and tarragon; stir until well blended.
9. Spoon evenly over chicken mixture; bake 35-40 minutes, until golden brown.

butter, chicken, well, fresh mushrooms, frozen green pea, sour cream, mustard, salt, black pepper, allpurpose, rolled oats, breadcrumbs, freshly grated parmesan cheese, tarragon

Taken from www.food.com/recipe/crunchy-chicken-mushroom-and-green-pea-casserole-236236 (may not work)