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Chicken and Mushroom Casserole
| Chicken and Mushroom Casserole |
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| 1/2 lb |
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Fresh Mushrooms |
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| 3 lb |
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Chicken, cut into serving pieces |
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| 1 |
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20 oz. can Pineapple chunks, unsweetened |
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| 1/2 tsp |
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Ground Ginger |
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| 1/2 cup |
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Green Pepper Strips |
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| 1/4 cup |
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Scallions or Green Onions |
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| 1 Tbs |
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Cornstarch |
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| 1 1/4 tsp |
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Salt |
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| 3 |
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medium Carrots, peeled |
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| 1 cup |
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Water |
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| 1 |
Rinse, pat dry and slice fresh mushrooms (makes about 2 ˝ cups); set aside. Arrange chicken on a rack in a broiler pan. Place under a preheated hot broiler 4 inches from heat source until browned on both sides; discard pan drippings. Transfer chicken to a 2 qt. Casserole. Drain and reserve liquid from pineapple; set aside. |
| 2 |
Sprinkle mushrooms, pineapple, green pepper and scallions over chicken. Mix pineapple liquid with cornstarch, salt and ginger. Pour over ingredients in casserole. Cover tightly. Bake in a preheated moderate oven (350 degrees F.) until chicken is tender, about 45 minutes. Meanwhile, using a vegetable peeler, thinly slice carrots. Add carrots; cook until crisp tender, 3 to 5 minutes. Serve chicken on large platter surrounded with carrots. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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613.19 |
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| Calories From Fat (53%) |
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324.60 |
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% Daily Value |
| Total Fat 35.34g |
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54% |
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| Saturated Fat 10.02g |
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50% |
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| Cholesterol 160.42mg |
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53% |
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| Sodium 924.78mg |
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39% |
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| Potassium 1063.65mg |
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30% |
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| Carbohydrates 32.41g |
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11% |
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| Dietary Fiber 3.19g |
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13% |
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| Sugar 25.66g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 29.21g |
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| Protein 40.78g |
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82% |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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Source: The Mushroom Council
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