Recipe: B.T.C. Grocery Chicken, Asparagus, and Mushroom Casserole (freeze ahead)

B.T.C. GROCERY CHICKEN, ASPARAGUS
AND MUSHROOM CASSEROLE

"This casserole is sophisticated enough for a holiday but simple enough that even dedicated non-gourmands will enjoy it. Dixie made it last summer for the Rotary Club and we still have Rotarians coming in to scan the casserole selection for this particular dish."



1/2 cup (1 stick) unsalted butter
1 cup sliced shiitake mushrooms
1/2 bunch asparagus, chopped (1 cup)
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup Madeira
1 cup Chicken Stock, homemade or store-bought
2 cups shredded meat from 1 boiled chicken
1 cup cooked white rice
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Preheat the oven to 350 degrees F. Spray a 9 13-inch baking dish with nonstick cooking spray.

In a large skillet set over medium heat, melt the butter until it just starts to bubble, and then add the mushrooms, asparagus, and garlic. Cook, stirring, until the vegetables are soft, 10 minutes.

Whisk in the flour and cook until it becomes golden brown, 3 minutes.

Slowly whisk in the Madeira until smooth. Whisk in the stock and cook until smooth and thickened, about 15 minutes.

Remove the pan from the heat and stir in the chicken, rice, thyme, tarragon, salt, and white pepper. Scoop the mixture into the prepared baking dish.

Cover with foil and bake for 30 minutes. Uncover and cook until browned on top, 15 more minutes. Let rest for 10 minutes before serving.

TO FREEZE AHEAD:
This casserole will keep in the freezer for up to 3 months. For best results, freeze it before baking; thaw overnight in the refrigerator, and then bake according to the recipe.

Makes 6 servings
Recipe copyright 2014, Used with permission to Recipelink.com from Clarkson Potter
Source: The B.T.C. Old-Fashioned Grocery Cookbook by Alexe van Beuren and Dixie Grimes