Chicken Avocado Casserole (With Mushrooms)

Ingredients

• 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

Directions

1. 1

   Preheat the oven to 350°F

2. 2

   In large heavy skillet, over medium heat, melt 1 Tbsp of butter.

3. 3

   Add olive oil & swirl together with the butter.

4. 4

   Add chicken & sauté until chicken pieces are browned & juices run clear.

5. 5

   Turn pieces to brown evenly while sautéing.

6. 6

   Place chicken breasts in 9 x 13” baking dish & set aside.

7. 7

   Melt 1 Tbsp of butter until foamy.

8. 8

   Stir in flour & cook for 3 mins, stirring constantly.

9. 9

   Slowly add yogurt & chicken broth.

10. 10

    Continue stirring & cooking until smooth & thickened.

11. 11

    Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.

12. 12

    In same skillet, add remaining butter & sauté mushrooms.

13. 13

    Add sherry & cook until reduced.

14. 14

    Place mushrooms over the chicken.

15. 15

    Pour the yogurt sauce over the chicken & mushrooms.

16. 16

    Bake, uncovered, for 25 minutes

17. 17

    Put on sliced avocados & return to oven for 10 minutes.