COLLEGE CHICKEN CASSEROLE

FOR THE CHiCKEN AND BROTH:
6 cups water
1/2 cup dry white wine
1 1/2 teaspoons dried basil
2 garlic cloves, halved
1 (10 1/2-ounce) can low-salt chicken broth
6 chicken breast halves (about 2 1/4 pounds)
4 chicken thighs (about 1 pound)
FOR THE CASSEROLE:
Cooking spray
4 cups sliced cremini mushrooms (about 8 ounces)
1/4 cup all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups herb-seasoned stuffing mix
3 tablespoons light butter, melted

Combine first 5 ingredients in a Dutch oven; bring to a boil. Add chicken; cover, reduce heat, and simmer 30 minutes or until tender. Remove chicken with a slotted spoon and set aside.

Bring broth mixture to a boil. Cook until reduced to 4 cups (about 30 minutes). Pour reduced broth mixture into a zip-top plastic bag. Snip off 1 corner of bag; drain 2 cups broth mixture into a 2-cup glass measure, stopping before the fat layer reaches the opening. Reserve remaining broth mixture for another use. Discard fat.

Remove chicken from skin and bones; shred with 2 forks to measure 4 1/2 cups meat. Place chicken in a 13 x 9-inch baking dish coated with cooking spray.

Preheat oven to 400 degrees F.

Place a large skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from skillet.

Place flour in skillet; gradually add milk, stirring with a whisk until blended. Add 2 cups broth mixture; cook over medium heat 12 minutes or until slightly thick, stirring constantly with a whisk. Stir in mushrooms, salt, and pepper; pour over chicken.

Combine the stuffing mix and butter in a bowl, and sprinkle over the mushroom mixture.

Cover and bake casserole at 400 degrees F for 20 minutes. Uncover and cook casserole 10 minutes or until bubbly.

Yield: 6 servings
Source: Cooking Light