Family-Style ‘Shroom & Chicken Casserole
2x the delicious portions!
Homestyle chicken and potatoes is always a winning combination, but we’re raising the bar—classic us! You’ll roast hearty chicken thighs on a bed of balsamic sautéed mushrooms with garlic cream sauce and asparagus sprinkled with easy-melting mozzarella. Serve it all alongside a pile of mashed potatoes for a comfort food extravaganza.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
8 ounce
Button Mushrooms
12 ounce
Asparagus
4 ounce
Cream Sauce Base
(Contains Milk)
1 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
4 tablespoon
Crème Fraîche
(Contains Milk)
20 ounce
Chicken Thighs
5 teaspoon
Balsamic Vinegar
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus. • In a medium bowl, whisk together cream sauce base, stock concentrate, garlic powder, and 3 TBSP water (6 TBSP for 8).
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot; mash with crème fraîche until smooth. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (For 8 servings, you may need to work in batches.) Remove from heat; transfer to a plate. Wipe out pan.
• Melt 2 TBSP butter (4 TBSP for 8 servings) in pan used for chicken over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. • Add vinegar and 1 tsp sugar (2 tsp for 8); cook, stirring, until vinegar is mostly reduced, 30-60 seconds.
• Transfer mushrooms to an 8-by-8-inch baking dish; top with chicken (for 8 servings, divide mushrooms and chicken between two baking dishes). Pour cream sauce mixture over top to thoroughly coat. • Arrange asparagus in bundles around chicken; sprinkle everything with mozzarella. Season with salt and pepper. • Bake on top rack until asparagus is tender and cheese is melted and lightly browned, 10-12 minutes. (Bake on top and middle racks for 8.)
• Serve mashed potatoes and chicken and mushroom bake family style or divide between plates. • Plate it up: Divide mashed potatoes between plates and top with chicken and mushrooms. Top chicken with any remaining sauce from baking dish. Serve with asparagus on the side.
Chicken is fully cooked when internal temperature reaches 165°.
