This is soooo good and soooo full of "stuff" you will never miss the pointless white carbs it is usually served with. I ate it as is but you could serve it with a mixed green or cucumber salad if you need a little something more. Side note: My Mum said this was her favorite casserole I have ever made. She's said that before though. LOL Mums.
Want to make it a speedy weekday meal: you could use cooked rotisserie chicken to save time. It's a great way to use leftover chicken (or turkey when T-day comes around.)
Chicken à la Eggface
8 Chicken Breast Tenders, cut into 1" pieces
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
2 small Zucchini, sliced
8-10 Mushrooms, sliced
2 stalks Celery, sliced and stewed
1/4 cup Frozen Peas, defrosted
4 oz. jar Pimentos, drained
1 Tablespoon Butter
2 Tablespoons Multigrain Pancake Mix (I use this)
1 1/2 cup Chicken Broth
1 Tablespoon Worcestershire Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup French Fried Onions (those Durkee Green Bean Casserole ones)
Oil/Butter for sauteing
Stew the celery in a cup of water for 8 minutes. Drain. Set aside. Saute chicken till golden. Set aside. Saute onions till golden. Add garlic, mushrooms, zucchini saute with lid on for 8 minutes or so till zucchini is tender turning once or twice. Add celery, peas, pimentos, and chicken.
Cook till warmed through. Make a well in the center of the pan. Add butter and pancake mix. Cook 1 minute. Add broth, Worcestershire, and seasonings. Cook till thickened and bubbly. Stir to combine. Pour into Pyrex casserole dish. Top with French fried onions. Bake at 350 for 30 minutes.
Other Eggface (and Mum) Favorite Chicken Dishes:
Shelly's Chicken Dijon Casserole
Shelly's Basil Primavera Casserole
Shelly's Pesto Chicken & Veggies
Shelly's Chicken Cacciatore with Beans
Shelly's Poppy Seed Chicken Casserole