Seriously though the insomnia thing is getting me down. Any suggestions are welcomed. I do really think once my stitches are out life will be better they are starting to prick me and drive me insane.
Anyway, back to the casserole... this is a total comfort food dish. I made it in the morning and nuked a portion for dinner. If you aren't into thyme another herb (oregano, basil) can be subbed but man the thyme, chicken, dijon combo rocks. Hope you enjoy it.
Shelly's Chicken Dijon Casserole
2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
1/2 cup fresh Mushrooms, sliced
2 cloves Garlic, diced
2 small Zucchinis, sliced
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Butter
2 Tablespoons Flour
1 cup Chicken Broth
1/2 cup Sour Cream
2 Tablespoon Dijon-style mustard (I use Grey Poupon)
1 cup cooked Broccoli, chopped
1/4 cup Parmesan, grated
1/4 cup Italian Shredded Cheese Blend (I use a 4 cheese blend mozzarella, fontina, asiago, parmesan)
Olive oil
Cook chicken till golden in a little oil set aside. Saute onions and mushrooms till golden. Add garlic cook 1 minute more. Add zucchini. Put pan lid on and cook on medium, turning once or twice for about 5 minutes. Add seasonings. Make a well in the center of the pan. Add butter and flour. Cook 1 minute. Add broth and bring to a boil. Add sour cream and mustard, stir all together. Stir in Parmesan. Add chicken and broccoli and stir to coat. Pour into a pyrex casserole dish top with shredded cheese. Bake for 30 minutes till bubbly.
