Chicken Casserole: Mushrooms and Carrots

Wow, how many variations on chicken casserole could there be? As many as the hair on our heads? As many as the sand on the seashore? Only the Lord knows. But here's one of 'em.

Start by sauteing some sliced mushrooms for about 5 minutes. Remove the mushrooms and return the pan back to the heat. To the pan add 1 Tablespoon butter. Once it melts, sprinkle in a couple of Tablespoons of flour, and allow it to cook out for a minute, stirring constantly to make sure it doesn't burn. Whisk in about 1 cup of chicken broth. Season with salt and pepper. Dice up a few carrots into very small pieces and add to the thickening broth. After about 7-8 minutes, throw the mushrooms back in, along with 1 cup of cooked, shredded chicken. Stir it all together and pour into a casserole dish; top with crushed whole wheat Ritz crackers. Bake in a 350 oven for 30 minutes.


Enjoy!