Family-Style ‘Shroom & Chicken Casserole

🥘 Ingredients

• asparagus
  8 oz
• balsamic vinegar
  1 tbsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• chicken stock concentrate
  1 unit
• chicken thighs
  2 lbs
• cooking oil
  1 tbsp
• cream sauce base
  ½ cup
• crème fraîche
  2 tbsp
• garlic powder
  1 tsp
• mozzarella cheese
  1 c
• potatoes
  4 medium
• sugar
  1 tsp
• water
  3 tbsp

🍳 Cookware

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

1. 

   1

   potatoes button mushrooms asparagus cream sauce base chicken stock concentrate garlic powder crème fraîche chicken thighs balsamic vinegar mozzarella cheese cooking oil butter sugar water

   potatoes: 4 medium, button mushrooms: 8 oz, asparagus: 8 oz, cream sauce base: ½ cup, chicken stock concentrate: 1 unit, garlic powder: 1 tsp, crème fraîche: 2 tbsp, chicken thighs: 2 lbs, balsamic vinegar: 1 tbsp, mozzarella cheese: 1 c, cooking oil: 1 tbsp, butter: 2 tbsp, sugar: 1 tsp, water: 3 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and quarter button mushrooms. Trim and discard woody bottom ends from asparagus. In a medium bowl , whisk together cream sauce base, chicken stock concentrate, garlic powder, and water until smooth. Set aside.
3. 

   3

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Drain and return potatoes to pot. Mash with crème fraîche until smooth. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
4. 

   4

   While potatoes cook, pat chicken thighs dry with paper towels and season all over with salt and pepper. Heat cooking oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through ⏱️ 6 minutes per side. Remove from heat and transfer to a plate. Wipe out pan.
5. 

   5

   Melt butter in the same pan over medium-high heat. Add button mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender ⏱️ 4 minutes . Add balsamic vinegar and sugar. Cook, stirring, until vinegar is mostly reduced ⏱️ 45 seconds .
6. 

   6

   Transfer mushrooms to an 8x8-inch baking dish . Top with chicken. 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 ⏱️ 11 minutes .
7. 7

   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.