Thursday, April 8, 2010
Creamy Chicken Piccata Casserole
I was in the mood for a casserole. (a rare thing)....But I didn't want the typical chicken and rice combo. Actually, I wasn't even sure exactly what kind of "combo" I wanted so I started poking around the fridge and pulled out the chicken and some broccoli. Next came the mushrooms and a lemon.
Then I spied the white wine.....and well...with all those ingredients the capers were begging not to be excluded.
How could I say no to those cute little pea like balls?
Btw....do capers remind you of horseradish in flavor or is that just me?
And thus the Creamy Chicken Piccata Casserole was born.
2 chicken breasts cut into chunks
Salt and Pepper
1 1/2 cups cooked pasta
1 head of steamed broccoli
juice from 2 lemons
1/3 cup white wine (or so)
2 tablespoons capers
4 oz sliced mushrooms
2 cups milk (or you can use 1 cup chicken broth and 1 cup milk)
1/3 cup Parmesan cheese plus more for topping
Preheat the oven to 350'
Season the chicken with salt and pepper and cook in a skillet with oil until done. Remove from pan and set aside.
If needed add a bit more oil and saute the mushrooms. Toss in the cooked broccoli.
Pour the lemon juice in a measuring cup....pour enough wine in with the juice to measure 3/4 cup. Add to the mushrooms and broccoli. Add the milk and let simmer to heat through.
Stir in the parmesan cheese until melted.
Return the chicken to the pan. Stir in the capers.
In a large casserole dish, add the pasta and then pour the chicken mixture over the pasta. Top with some parmesan cheese.
Bake for about 30 minutes, until bubbly and golden brown.
And that's it.
One of the reasons casseroles are so nice is because you can make just about any dish into some version of a casserole.
Another reason? Once it's all together and in the oven...you're done.
Printable Version: Creamy Chicken Piccata Casserole