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Chicken-Andouille Casserole August 29, 2011

Filed under: My Recipes — kariryerson @ 2:23 pm

This is a freezer friendly meal. Almost everything here was stuff I had in my fridge and pantry making it super simple to throw together. I adapted it from Emeril Lagassee and I can’t wait to pull it out of the freezer and bake.

 

 

Ingredients

  • 1/4 cup all-purpose flour
  • Dash Salt
  • Dash Pepper
  • Dash paprika
  • Dash cayanne
  • Dash dried oregano
  • Dash dried thyme
  • Dash onion powder
  • Dash garlic powder
  • 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1/2 dry bread crumbs
  • 1/4 cup grated Parmesan
  • 3 tablespoons vegetable oil
  • 6 ounces andouille sausage, chopped
  • 1 cup chopped yellow onions
  • 1 tablespoon minced garlic
  • 1/4 teaspoon cayenne
  • 6 ounces mushrooms, stems trimmed, wiped clean, and sliced
  • Frozen artichoke hearts (10oz) thawed and chopped
  • 1 1/2 cups chicken stock
  • 1/2 cup milk
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced fresh parsley leaves
  • 1 teaspoon minced fresh tarragon leaves
  • Toasted sliced French bread, accompaniment

Directions

In a heavy plastic bag, combine the flour and spices. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs and cheese and set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.
Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and freeze.

When ready to eat, place in a 350 degree oven until browned and heated through. Serve with french bread.

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One Response to “Chicken-Andouille Casserole”

  1. Rhonda Says:

    I am very curious to see how all of these freezer meals turn out since you cooked your butt off!! 🙂


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