KITCHENAID ACCOLADE 400 - Manuel (Page 26)

24
Filling
2 tablespoons (30 ml)
butter or margarine
3 boneless, skinless
chicken breast
halves, cut into
1 ⁄
2
-inch (1.25-cm)
pieces
1 medium onion or 3
shallots, sliced
8 ounces (225 g)
button or crimini
mushrooms, halved
or quartered
1 can (14 1 ⁄
2
oz. [410 g])
diced tomatoes,
undrained
2 tablespoons (30 ml)
flour
1 ⁄
2
teaspoon (2 ml) dried
thyme leaves
Pastry Topping
1 ⁄
2
cup (120 ml) water
1 ⁄
4
cup (60 ml) butter or
margarine, cut up
1 ⁄
4
teaspoon (1 ml) salt
1 ⁄
2
cup (120 ml)
all-purpose flour
2 eggs
2 oz. (55 g) sharp
Cheddar cheese,
diced
To make Filling, melt butter in large skillet over
medium heat. Add chicken and onion. Cook and
stir 3 minutes. Add mushrooms. Cook and stir
5 minutes. Add tomatoes, flour, and thyme. Cook
and stir until thickened and bubbly. Cover and keep
warm on low heat.
To make Pastry Topping, heat water, butter, and
salt in small saucepan over high heat to a full
rolling boil. Reduce heat and quickly stir in flour,
mixing vigorously until mixture leaves sides of pan
in a ball.
Place flour mixture in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and add eggs,
one at a time, mixing about 30 seconds after each
addition. Stop and scrape bowl. Turn to Speed 4
and beat about 15 seconds. Add cheese. Turn to
STIR Speed and mix about 10 seconds.
Pour hot filling into 2-quart (1.89 l) casserole dish
sprayed with no-stick cooking spray. Spoon pastry
into 4 mounds on top of chicken mixture. Bake at
400°F (204°C) for 35 to 45 minutes, or until pastry
is puffed and browned and filling is bubbly.
Yield: 4 servings.
Per serving: About 507 cal, 39 g pro, 24 g carb,
28 g fat, 240 mg chol, 706 mg sod.
Chicken and Mushroom Casserole
with Cheese Puff Topping