Family-Style 'Shroom & Chicken Casserole

🥘 Ingredients

• asparagus
  24 oz
• balsamic vinegar
  3.333 tbsp
• butter
  4 tbsp
• button mushrooms
  1 lb
• chicken stock concentrate
  2 unit
• chicken thighs
  40 oz
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• creme fraiche
  1/2 c
• garlic powder
  2 tsp
• mozzarella cheese
  1 c
• pepper
• potatoes
  2 lb
• salt
• sugar
  2 tsp
• water
  6 tbsp

🍳 Cookware

• medium bowl
• medium pot
• large pan
• baking dish

1. 

   1

   Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus . In a medium bowl , whisk together cream sauce base , chicken stock concentrate , garlic powder , and water (3 TBSP for 4 servings; 6 TBSP for 8).

   potatoes: 2 lb, button mushrooms: 1 lb, asparagus: 24 oz, cream sauce base: 8 oz, chicken stock concentrate: 2 unit, garlic powder: 2 tsp, water: 6 tbsp
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15-20 minutes . Drain and return potatoes to pot; mash with creme fraiche until smooth. Taste and season with salt and pepper . Keep covered off heat until ready to serve.

   creme fraiche: 1/2 c, salt, pepper
3. 

   3

   While potatoes cook, pat chicken thighs dry with paper towels and season all over with salt and pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5-7 minutes per side. (For 8 servings, you may need to work in batches.) Remove from heat; transfer to a plate. Wipe out pan.

   chicken thighs: 40 oz, cooking oil: 2 tsp
4. 

   4

   Melt 2 TBSP butter (4 TBSP for 8 servings) in pan used for chicken over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, ⏱️ 3-4 minutes . Add balsamic vinegar and 1 tsp sugar (2 tsp for 8); cook, stirring, until vinegar is mostly reduced, ⏱️ 30-60 seconds .

   butter: 4 tbsp, balsamic vinegar: 3.333 tbsp, sugar: 2 tsp
5. 

   5

   Transfer mushrooms to an 8-by-8-inch baking dish ; top with chicken (for 8 servings, divide mushrooms and chicken between two baking dishes). Pour cream sauce mixture over top to thoroughly coat. Arrange asparagus in bundles around chicken; sprinkle everything with mozzarella cheese . Season with salt and pepper. Bake on top rack until asparagus is tender and cheese is melted and lightly browned, ⏱️ 10-12 minutes . (Bake on top and middle racks for 8.)

   mozzarella cheese: 1 c
6. 

   6

   Serve mashed potatoes and chicken and mushroom bake family style or divide between plates. Plate it up: Divide mashed potatoes between plates and top with chicken and mushrooms. Top chicken with any remaining sauce from baking dish. Serve with asparagus on the side. Chicken is fully cooked when internal temperature reaches 165 degrees.