Cooking with Katherine: Chicken Chesapeake
Here is a new casserole I am adding to the “To Go Casserole Menu.” I have a chicken and shrimp pasta casserole at this time, so now for all you crab meat lovers can you handle a chicken and crab meat casserole? This recipe is good over rice or pasta. If you happen to go to Sam’s in Beaumont, pick up the lump crab meat there. The quality is so much better. Happy eating! Hope to see you at our Crab Meat Sensations Cooking Class coming up in October.
8 oz. lump crab meat, picked free of shell
6 boneless skinless chicken breasts (about 4 lbs) cut in half
1 ½ teaspoons salt, divided
1 ½ teaspoons ground black pepper, divided
¼ cup of butter, divided
1 (8 oz.) package sliced baby bella mushrooms (may use sm. can drained)
½ cup of minced green onion
1 cup of dry white wine
1 cup of chicken broth
1 cup heavy whipping cream
1 (8 oz.) package of cream cheese, softened
Hot cooked rice or pasta along with broccoli is marvelous with this recipe.
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with nonstick cooking spray. Sprinkle crab meat evenly over baking dish. Sprinkle chicken evenly with 1 teaspoon salt and 1 teaspoon pepper. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken, in batches if necessary, and cook for 4-5 minutes per side or until golden brown. Remove from pan, and place over crab in baking dish. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add mushrooms and green onion; cook for 5-6 minutes or until mushrooms are tender. Add wine, and cook for 5 to 6 minutes or until reduced by half. Stir in chicken broth and cream, and cook for 10 minutes or until slightly thickened. Add cream cheese, stirring until melted. Add remaining ½ teaspoon salt and ½ teaspoon of pepper. Pour mixture over chicken, and bake for 25 to 30 minutes or until hot and bubbly. Serve over rice or pasta. Sprinkle with ground black pepper before serving, if desired.
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